Purple Sweet Potato Soft European

Overview

Oil-free and sugar-free purple sweet potato soft potato is relatively healthy and suitable for all ages.

Steam the purple sweet potatoes and mash them with a spoon. Then put water and salt into the bread machine, pour in 200 grams of high-gluten flour and 75 grams of purple sweet potato puree, stir evenly with chopsticks, put it in the refrigerator for 10 minutes, then add yeast and start a dough mixing process.
Roll the dough into a round shape, place it in a clean basin, and ferment at room temperature until it doubles in size. During fermentation, soak the raisins in warm water for one hour until they swell, drain and set aside.
When the dough is fermented, start shaping it.
Divide the dough into 2 equal portions, use a rolling pin to gently roll one portion into a nearly rectangular shape (do not force the air out).
Spread a layer of raisins evenly and press a few times.
Roll it up from top to bottom, and roll it tightly to avoid hollowing out.
Place the seal downwards into the baking pan, make two in turn, and brush with a layer of cooking oil (to avoid air drying).
Ferment again until it becomes slightly bigger, sprinkle with a thin layer of dry flour, use a sharp blade to cut out any pattern you like, then continue to ferment until it doubles in size, and it will spring back when pressed lightly with your hands.
Preheat the oven to 170 degrees, then 170 degrees for the top and 150 degrees for the bottom, bake the middle and lower racks for 25 minutes. You can cover it with tin foil after baking for about 10 minutes, or you can cover it with tin foil according to the color.