Ingredients: 250g of high gluten flour, 70g of purple sweet potato paste, 30g of brown sugar for eggs and 40g of milk.

Accessories: olive oil 15g whipped cream 20g, water 40g, yeast powder 3g and salt 2g.

Steps of cereal packaging practice:

1. The steamed purple sweet potato is ground into mud with a spoon, and 70g is taken.

2. Add flour, eggs, brown sugar, salt and yeast powder to the bread machine;

3. Add cream and milk into the purple potato paste and stir well, then pour into the flour;

4. Add olive oil and water, start the dough making program of the bread machine, press the stop button to restart the dough making program after kneading for 20 minutes, and continue kneading for 10 minute;

5. Let the dough ferment to twice its size, then knead it evenly, exhaust it, cover it with plastic wrap and let it stand for 15 minutes; Round the dough and put it in the oven for fermentation to double the size;

6. Sprinkle the sieved high-gluten flour, cut bags and cross;

7. Preheat the oven to 250 degrees. After the temperature is reached, pour a bowl of boiling water directly into the oven, put it under the baking tray and bake for 30 minutes. Pay attention to the observation in the middle to prevent the bread from burning;