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1
Mix all kinds of powder evenly first. -
2
Add eggs, milk into the mixer and mix. -
3
After kneading into a dough, add butter and continue stirring to knead the dough. -
4
The dough has been mixed, cover it and leave it in a warm place to ferment. -
5
Fermented dough. -
6
Knead the dough and roll it out, then add the prepared purple potato slices (cook, mash and then pass through a fine sieve). -
7
Roll the prepared purple sweet potato filling into evenly sized sheets. -
8
Pinch the three sides of the wrapped purple sweet potato puree. -
9
Then roll it into a rectangular shape. -
10
30% off. -
11
Fold three times. This is the third fold. -
12
Roll it out slightlyLong, cut in the middle. -
13
Put the bread dough into a toast box and let it rise for the second time. -
14
Pre-simmer the oven for 10 minutes, with the upper heat at 180 degrees and the lower heat at 170 degrees, and bake for 28 to 30 minutes. -
15
The two-color superimposed bread is sliced out of the oven, with a soft and sweet texture, white and purple, with distinct layers and beautiful patterns!