1. Beat the eggs into egg liquid, take out 190 grams of egg liquid, and pour it into the bread bucket together with other ingredients except butter, sweet potatoes and jam. Be careful not to contact the salt with yeast
2. Press the kneading button of the bread machine, and continue kneading for 30 minutes
3. Then add butter and knead the dough again for 15 minutes to form a perfect glove film
4. Use the "rice wine" function of the oven to start the first fermentation, set the time to 45 minutes
5. The filling can be prepared during the dough fermentation. Boil the sweet potatoes, peel them off, and press them into mashed sweet potatoes with special tools (there is no spoon back available)
6. Shelled pistachios chopped with a knife
7. The fermented dough has doubled its original volume. Take it out of the bread bucket and use a rolling pin to roll it back and forth several times to exhaust. Divide into two large and small portions. Take a small portion, roll it out, spread the jam evenly and roll it into a tube
8. After the big one is rolled out, smear the mashed sweet potato, then put the small roll on it and roll it up again
9. Roll it into a tube and put it in a bread bucket
10. Press the "yogurt" function key of the oven for the second fermentation for 45 minutes
11. After the 7th and 8th minutes of the bread bucket is full, smear the remaining egg liquid on the surface
12. Then sprinkle with chopped pistachios, press the baking button, set the time to 45 minutes, and start baking
