Crispy purple potato rolls

Overview

A sweet bread with purple sweet potato filling and crispy chips sprinkled on the surface. It's impossible not to taste it.

How to make crispy chips: Take the butter out of the refrigerator without softening it, cut it into small pieces, pour in the powdered sugar and low-gluten flour, and knead it into a loose shape with your hands. The butter is completely integrated into the flour, put it into a plastic bag, and put it in the refrigerator
Mix all the ingredients except butter into a ball, knead briefly and then add butter until the dough comes out. Place it in a pot and ferment until it doubles in size
Deflate the fermented dough, divide it into 2 equal parts, roll into balls, and let rise for 15 minutes
After the dough has risen, dry it out, spread 80 grams of purple sweet potato puree in one portion, leaving the edges,
Roll up into a column
Cut one portion into 5 equal parts, put them into paper membranes, and ferment them twice for about an hour
After the second rise, brush the surface with egg wash, sprinkle with crispy chips, and place in a preheated 180-degree oven on the middle rack for 15 minutes
After baking, take it out and let it cool on the grill