1. Prepare the ingredients
2. Pour high powder, yeast, white sugar, yogurt, milk, and eggs into the bowl and start kneading
3. Knead to the expansion stage, add butter and salt, continue kneading
4. Knead to the complete stage, divide the dough into two doughs of 240 grams and 170 grams
5. Add 170 grams of dough to purple sweet potato flour and water and knead well
6. Put two doughs in a 28 degree environment for one round
7. When it is twice as large, it will not shrink or collapse when the finger is soaked in powder and poked into the hole.
8. Exhaust the dough slightly, round and relax for 30 minutes
9. Go and roll out a dough, turn it over and roll it up
10. Cover with plastic wrap and continue to relax for 30 minutes
11. Roll out the two whole groups
12. Put the ginger purple dough on the white dough, press it slightly, and put the dried blueberries evenly on the surface
13. Roll it up and put it in a heart-shaped toast box
14. Put it in an environment of 32°C and 75% humidity for two shots
15. When the dough is twice as large, take it out, spray water on the surface, and close the toast box tightly
16. Put it in the preheated 160 degree oven and bake for 35 minutes
17. After baking, put it on the drying net to cool and seal
18. slice
Tips:The water absorption of flour is different, the amount of liquid is increased or decreased according to the actual situation. The baking time and temperature are based on your own oven. Dried blueberries can also be replaced with other dried fruits you like.
