Japanese-style Milky Sweet Potato Toast

Gather all the ingredients, and soften the butter. The butter for making the crumble does not need to be softened.

Put all the dough ingredients into the bread machine to knead, except for the butter.

After kneading into a dough, add the butter and knead until a thin film forms.

The temperature of the dough after kneading is 24-28°C. Shape it into a round and carry out the primary fermentation. The fermentation temperature is 28°C with 75% humidity for minutes.

Mash the steamed sweet potatoes, then mix in the granulated sugar and condensed milk until well combined.

Crumble the ingredients into small granules by hand and set aside.

Divide the well-fermented dough into 3 portions, shape them into rounds, and let them rest for 20 minutes.

Roll out the dough into a rectangle measuring 15*25 cm, flip it over, and spread an appropriate amount of sweet potato puree.

Roll from top to bottom, tightening the sealed edge.

Roll the dough into a curve, shaping it like an arch, and make sure it is not wider than the toast box.

Make a cut on each dough.

Place it into the bread box.

Set the oven to the fermentation function at 30 degrees, with 75-85% humidity.

Ferment until the bread pan is 90% full, brush an appropriate amount of whole egg wash on the surface, and sprinkle an appropriate amount of streusel on top.

Bake on the lower rack of the oven at 180°C for 30-35 minutes. Cover with aluminum foil in time if it browns too quickly!

Steam will come out as it comes out of the oven; just remove the mold and let it cool.