1. Material preparation.
2. Put the above ingredients except purple sweet potato powder and butter into the chef's machine, bread machine or hand kneading to the expansion stage, then add butter to continue kneading to the complete stage (the thinner film can be pulled out)
3. Divide the kneaded dough into 200 grams of dough, knead in purple sweet potato flour
4. Cover with plastic wrap and ferment at room temperature. Depending on the season, the temperature is generally different. After about 1-2 hours, the dough will be doubled in size.
5. The fermented dough, ventilate to round, cover with plastic wrap and relax for 10 minutes
6. Roll out the loose dough into oval shapes separately
7. Roll up, cover with plastic wrap and relax for 10 minutes
8. Roll out the original dough into a rectangular shape, the width is the same as the toast box, and then roll out the purple sweet potato dough, the length is slightly smaller than the original dough
9. Stack the purple sweet potato dough on the original dough and spread some honey beans
10. Roll up from top to bottom. Squeeze tightly. Put it in the Xuechu golden non-stick toast box
11. Put in the oven, put a cup of warm water, turn on 38 degrees for two shots
12. Ferment to 8 minutes full, take it out, preheat the oven to 175 degrees, bake for 45 minutes
13. Let cool
Tips:If you don’t have purple sweet potato flour, you can use fresh purple sweet potato steamed and mashed.
