The purple sweet potatoes bought at Hmart are delicious, and the last two are left, so I use them as stuffing and make purple sweet potato soufflé bread for breakfast or afternoon tea.

🍠Purple potato filling:

300 grams of purple sweet potato steamed ➕ 20 grams of sugar ➕ 30 grams of condensed milk ➕ 30 grams of butter pressed into puree

🍞Bread body:

250 grams of high-gluten flour, 30 grams of sugar, 3 grams of yeast, 20 grams of condensed milk, 30 grams of egg liquid, 135 grams of milk, 3 grams of salt, 20 grams of butter

Soufflé:40 grams of low-gluten flour ➕ 20 grams of sugar ➕ 20 grams of butter, knead evenly

1. Stir all the ingredients except the butter to make a rough film, then add the butter and stir until the glove film is formed, ferment for 1 hour until it doubles in size

2. Cut 50 grams of the dose, roll it into a ball, and let it rest for 20 minutes (cover it with plastic wrap to prevent it from drying out)

3. Roll the noodles into a rectangular shape, spread the purple potato filling, roll it up, pinch the mouth tightly, make a long strip, cut 2 knives, weave twists, roll it up, put it in a baking tray, and let it ferment for 45 minutes

4. After the fermentation is complete, brush the egg wash, sprinkle some soufflé granules into the preheated oven at 356 degrees and bake for 20 minutes