1. Peel the yam after steaming.
2. Pour into puree and let cool.
3. Heat the brown sugar with water, stir until the brown sugar melts, let cool and set aside.
4. Add bread flour, whole wheat flour, yam puree, salt, and yeast into the bread bucket.
5. Add brown sugar water.
6. The dough is kneaded in a bread machine, and the dough is inspected after a kneading process. It has a certain degree of ductility.
7. Add butter and continue a kneading process.
8. Kneading is over.
9. The dough is very malleable.
10. The dough was rounded and put in a basin. I put the dough in the refrigerator and fermented because of something. This is the dough that has been fermented under refrigeration for about 6 hours.
11. After exhaust, it is divided into 16 parts.
12. Round them one by one, put them into a non-stick baking pan, and ferment them in the oven for a second time. You can put a bowl of hot water in the oven to increase the humidity.
13. This is the second dough.
14. Surface sieve powder.
15. Put it into the middle layer of the preheated 180 degree oven, and bake for about 20 minutes.
16. This is toasted bread.
17. Transfer to a grilling net to let cool.
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