Sweet Potato Bread
1.
The sweet potatoes are steamed, peeled and pressed into a puree for later use.
2.
Put all the ingredients except the butter in the bread bucket, knead it into a smooth dough and put in the softened butter to continue kneading
3.
When kneading to the fully expanded stage, a transparent film can be stretched out and fermentation can begin
4.
The fermented dough is divided into 12 equal parts
5.
Take a dough and roll it into a beef tongue shape and roll it up from one end. Cover all the dough with plastic wrap and let it rest for ten minutes.
6.
Take a dough and knead it into a long strip and fold it in half
7.
Twist it into a twist shape (any shape you like is fine)
8.
Make all the bread embryos one by one and put them in the oven for second fermentation
9.
Brush the surface of the fermented bread embryo with egg liquid, and bake it in the oven at 180 degrees for about 20 minutes. After the color is satisfied, cover it with tin foil in time.
Tips:
Remarks: Due to the different water content of sweet potatoes, the liquid part should be added as appropriate
