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Inspired by Yu Feijuan's sweet potato roasting. Wrap mini sweet potatoes in puff pastry and bake them to create crispy sweet potato bake. What would it feel like if you wrapped a whole mini sweet potato in bread dough? There was also some purple sweet potato puree, so I simply made it into purple dough and used purple sweet potatoes to wrap the sweet potatoes. If I wanted a deep purple dough, I chose a recipe that contained the most purple sweet potato puree—purple sweet potato puree was more than half the amount of flour. Soon I started to worry that maybe too much purple sweet potato would reduce the gluten of the dough? The dough still comes out of the film, and the small sweet potatoes are wrapped in them, just like ordinary small purple sweet potatoes, of course, the color is much lighter. After the second fermentation, the dough became soft. Perhaps the fermentation time should be shortened appropriately for dough containing too much purple sweet potato puree? It doesn’t take too long to bake, and after baking, the skin of the purple potato dough turns gray-yellow, just like a sweet potato with soil. When cut open, it turns out to be a very pink purple color, not as deep as expected. At first glance, the golden color embedded in it looks very interesting. . . .
