Delayed by various unexpected tasks.Bread..As the weather turned colder, I ended up usingthe ovento proof it.Otherwise, it would be hard to predict when it would rise enough.On a cold and damp day, only the kitchen is warm.In the oven, orange-yellow light, the timer ticking.A warm aroma wafts in.Leaves grow and fall, fall and grow again...

　　IngredientsMain ingredients: 90g high-gluten flour, 13g sugar, 1g salt,milk50g, 2g dry yeast,butter9g,sweet potato66g, 10g butter, 20g sugar

Steps

.Filling: 66g sweet potato, 10g butter, 20g sugar

Peel the sweet potato.Steam it until it is cooked,.While hot, mash with a fork.

|Add

sugarand butter,.Mix well and set aside.

.

|Dough: 90g high-gluten flour, 13g sugar, 1g salt, 50g milk, 2g dry yeast, 9g butter

.

|Put all the dough ingredients except for the butter into a bread machine and start the kneading program.

|Knead until a uniform dough is formed. Add the butter and knead again.

|Knead until it can form a thin film.

|Place in a large bowl to proof at room temperature.

|Let it double in size.|After deflating, divide into three equal parts and roll each into a ball.

|Allow to rest for 10 minutes.

|Roll out each ball into a round sheet. Place one-third of the filling on it.

|Fold into a triangle shape with the seam facing down.

|Place in baking tray, proof again until doubled in size.

|Sprinkle low-gluten flour on top and cut leaf veins using a sharp knife.

|Bake in the middle layer of the oven at 180 degrees for about 15 minutes.

|Until golden brown, remove from the oven.

The filling can also be stir-fried,

when cutting the bread, use a sharp knife to get beautiful cuts.

.Adjust baking time and temperature according to actual conditions.