Purple Sweet Potato Rose Bread

Weigh all the ingredients, and put all the dough ingredients into the mixing bowl except for the yeast and butter (first add the wet ingredients, then the dry ingredients). Mix on speed 1 with a stand mixer until combined, then knead on speed 5 for about 6 minutes, until the dough has a slight windowpane.

Add the softened butter. Turn the mixer to speed 2 to blend the butter with the dough, then switch to speed 5 to knead the dough. After about 7 minutes, the dough will reach the extensibility stage.

Roll the dough into a ball, cover it with plastic wrap, and place it in a warm spot for the first fermentation (ferment until it doubles in size).

Wash the purple sweet potatoes clean, cut into large pieces, and steam for 15 minutes until cooked (a chopstick can easily go through). Peel them and mash with a fork. Take 90 grams of the mashed purple sweet potato, add 1 small spoon of condensed milk (add a little at a time), and mix evenly, adjusting to the appropriate dryness and moisture level (it should not be too wet or too dry).

When the dough is well fermented, dip your finger in flour and poke a hole in the dough; if it does not bounce back or collapse, the fermentation is complete.

Take the dough out and punch it to release the air.

Divide the dough evenly into 2 portions, roll them into balls, cover with plastic wrap, and let rest for 10 minutes.

Roll the two doughs separately into rectangles about 35*20 CM.

Take a portion of the purple sweet potato filling and spread it over 2/3.

Fold the blank one-third sheet to the right.

Fold the right side over to the left, pinch the three open sides tightly, cover with plastic wrap, and let it rest for another 5 minutes.

Rotate the dough 90 degrees and roll it into a rectangle about 35*15 cm.

Perform the second three-fold, continue to cover with plastic wrap, and let rest for 5 minutes.

Rotate another 90 degrees, and roll it into a long sheet.

Roll it wider, then cut it evenly into three strips.

Spread a thin line of purple sweet potato paste at the bottom of each piece (for the top and bottom pieces, apply it on the non-cut sides).

Roll it up from left to right in order (with the cut side facing up).

Pour the dough into an 8-inch heart-shaped mold (Wuno mold, Violet series), cover with plastic wrap, place a bowl of hot water in the oven, and proof at 38°C until the dough fills the mold. Once it has risen to fill the mold, brush a layer of honey on top.

Place it in a preheated oven at 180°C with both top and bottom heat on the middle rack, and bake for about 35 minutes (Violet series molds heat up quickly, so remove them about 5 minutes earlier). To prevent the surface from browning too much, cover with aluminum foil. Remove from the mold immediately after baking and let cool, then seal in a plastic bag to prevent the bread from hardening.

Fragrant.