-
1
Prepare the ingredients and soften the butter. The butter used to make the puff pastry does not need to be softened. -
2
Put all the dough ingredients except butter into the bread machine and knead the dough. -
3
After kneading into a ball, add butter and knead until a thin film forms. -
4
After the dough is kneaded, the temperature is 24-28 degrees. Roll it into a ball for basic fermentation. The fermentation temperature is 28 degrees and the humidity is 75% 85% for 40 minutes. -
5
Mash the steamed sweet potatoes into a puree, add fine sugar and condensed milk and mix well. -
6
Knead the pastry ingredients into fine particles by hand and set aside. -
7
Divide the fermented dough into 3 parts, roll into balls and rest for 20 minutes. -
8
Take the dough and roll it into a rectangle of 15*25 cm, turn it over and apply an appropriate amount of sweet potato puree. -
9
Roll it up from top to bottom and tighten the seal. -
10
Bend the dough roll into a shape like an arch bridge, no wider than the toast box. -
11
Make a cut on each dough. -
12
Put it in the toast box. -
13
The oven starts the fermentation function at 30 degrees and the humidity is 75-85% -
14
Ferment until the toast box is 90% full. Brush the surface with an appropriate amount of whole egg liquid and sprinkle an appropriate amount of crispy chips on the surface. -
15
The lower shelf of the oven is set to 180 degrees, bake for 30-35 minutes, cover with tin foil in time for coloring! -
16
Release the heat from the oven, remove from the mold and let cool.