Purple sweet potato and yam stuffed bread

Overview

For a gathering of friends, make bread in advance and take it with you. It can be used as a staple food or a snack to pass the time together and let the delicious food flow at any time.

Tags

• baking
• children
• afternoon tea
• egg liquid
• high gluten flour
• purple sweet potato puree
• salad oil
• white sugar
• yam puree
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Add milk, egg liquid, salad oil and other liquids to the bread bucket in sequence, add salt and sugar, sift in high-gluten flour, add yeast, start two dough kneading programs, then start the yogurt program, select fermentation for 60 minutes

   

2. 2 Wash and steam the purple sweet potatoes and yams, peel them, put them into food bags, and roll them into a puree with a rolling pin

   

3. 3 Divide the yam puree evenly into 12 portions

   

4. 4 Divide purple sweet potato puree evenly into 12 portions and wrap with yam puree

   

5. 5 Wrapped yam and purple sweet potato filling

   

6. 6 Take out the fermented dough and deflate it

   

7. 7 Divide the dough evenly into 12 small pieces, cover with plastic wrap and leave for 15 minutes

   

8. 8 Take a piece of dough and roll it into a cake, then wrap it with purple sweet potato and yam filling

   

9. 9 Wrap everything, put it on the baking tray, put it in the oven for secondary fermentation, 45 degrees for 50 minutes

   

10. 10 Take out the fermented dough and brush it with egg wash. Preheat the oven and bake on the middle shelf at 160 degrees for 20 minutes

    

11. 11 Out of the oven

    

12. 12 The bread looks beautiful when cut into it!