Purple sweet potato flower bread

Overview

How to cook Purple sweet potato flower bread at home

Weigh out all ingredients.
Add all ingredients except butter to bread machine. Start a kneading process and knead until a thick film can be pulled out.
Add softened butter and knead until translucent and you can pull out the expansion stage of a transparent film.
Carry out basic fermentation. After fermenting the dough, dip your fingers in flour and insert into the dough until the holes neither shrink nor collapse.
Deflate the fermented dough, divide it into 6 equal parts, roll them into balls, and rest for 15 minutes.
Steam the purple sweet potato in a pot and crush it with a spoon to make purple sweet potato puree.
Roll into balls with your hands and divide into 6 equal parts.
Roll the dough into a round shape and wrap with fillings. Wrap well and flatten.
Use scissors to cut 6 openings in the dough.
Make all the flower bread embryos in sequence. Place it in a warm and humid place for final fermentation (the suitable temperature for final fermentation is 35 degrees to 38 degrees). The fermentation state is good: press the dough lightly with your fingers, and the place where you press will not shrink back and have a slight tension.
Brush the surface of the fermented dough with egg wash and sprinkle white sesame seeds in the middle.
Place in the middle rack of the preheated oven and bake at 180 degrees for 15-20 minutes.
Finished product picture.