Yogurt Purple Sweet Potato Coconut Bread
1.
Pour 270g of yogurt, sugar, eggs, and 2g of yeast powder into the bread bucket
2.
Add 400 grams of flour, start the kneading process again, and knead it into a dough
3.
Fermentation at low temperature, it’s cold now. I left it in the kitchen for 15 hours. If it’s hot, I can put it in the refrigerator to ferment.
4.
Tear the fermented dough into pieces and put it back into the bread bucket, add butter, remaining flour and yogurt
5.
Knead the dough until it expands so that the film can be pulled out
6.
Then use the fermentation gear to make the dough double the size
7.
, The purple sweet potato is steamed and crushed into a puree. Add butter while it is hot to melt the butter
8.
, The purple sweet potato is steamed and crushed into a puree. Add butter while it is hot to melt the butter
9.
Knead into filling.
10.
Knead into filling.
11.
Pack the purple sweet potato filling
12.
After packing tightly, squeeze and cut into eight pieces, connected in the middle
13.
Two turned outwards
14.
Put it into the baking tray, keep it warm and ferment to 2 times the size. Brush with egg wash, and some sesame seeds in the center. The filling is only enough for 7 loaves, and the rest is made into ordinary loaves
15.
Preheat the oven at 180 degrees for 3 minutes and bake for 12 minutes.
