How to make fancy purple potato bread

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  1.Use the post-oil method to put the ingredients into the bread barrel in sequence, put the salt and sugar diagonally, and put the yeast in On the top.

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  2. Start the bread machine kneading program and knead for thirty minutes, then add butter.Continue kneading for thirty minutes.

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  3. Knead until the film is released.

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  4. Ferment directly in the bread barrel until it is 2.5 times the original size, and start kneading the dough Knead the program for a few more minutes, which is equivalent to deflating the dough.

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  5. Take out the deflated dough, cover it with plastic wrap and let it rest for 20 minutes.

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  6. Steam the purple sweet potato in advance and mash it into purple sweet potato puree.If it is too dry, you can reduce it.Add some milk to dilute it, and if you like it sweet, add some sugar.

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  7. Knead the dough and roll it into a rectangular crust.

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  8. Spread the purple sweet potato puree evenly on the pie crust.

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  9. Roll up from one end and pinch the edges tightly.

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  10.Cut into six even portions.

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  11. Place them in the mold in turn.(I don’t have a hollow mold, so I used an eight-inch chiffon mold instead.I rolled a cardboard tube into a tube and wrapped it with tin foil.I was also obsessed with this step.)

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  12. Place the baking sheet on the middle shelf of the oven, place the mold on the baking sheet, put a basin of hot water on the lower shelf, close the oven door, and ferment until doubled in size.Egg liquid.

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  13.Preheat the oven to 180 degrees and bake the lower layer for about 20 minutes.Halfway through the bread coloring, cover it with tin foil to prevent the color from getting too dark.

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  14.The fragrant bread is out of the oven!

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  15.Show up!

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  16.Here is one from inside.