Purple sweet potato bread, soft and sweet, easy to make, delicious and visually appealing.

First sift 200 grams of bread flour and 70 grams of all-purpose flour, and put them in a bowl.

Add 30 grams of fine sugar, 1 gram of salt, and 4 grams of yeast, and mix well.

Add 160 grams of milk and 30 grams of corn oil, and mix evenly first.

Then rub it with your hands until there is no dry powder.

Cover with the lid and relax for 15 minutes.

Take out the relaxed dough and continue kneading for 4 minutes until the dough is smooth.

Wrap with plastic wrap and let it ferment until it doubles in size.

Take out the fermented dough and roll it into a rectangular sheet.

Spread 160g of mashed purple sweet potato evenly over 2/3 of the dough sheet. (Note: For a tutorial on mashed purple sweet potato, you can refer to my previous video tutorials)

Fold it in thirds first.

Tighten the edges.

Roll it out again into a rectangular sheet.

Continue folding in thirds, and tighten the edges on all four sides.

Roll it out a bit thinner.

Cut into three sections.

Braid the three sections into three braids.

Then fold it and put it into the mold.

Continue fermenting until it is 1.5 times larger.

After the fermentation is complete, brush a layer of milk on the surface, then put it into the oven. Preheat the oven to 180°C in advance, and bake the bread for 20 minutes.

Purple sweet potato bread, done O(∩_∩)O

Soft and sweet, delicious and visually appealing.

You can just tear it and eat it directly; with one bite, it's full of sweetness.