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1
Heat the sweet potato and mash.
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2
If you heat it in the microwave oven, add some water or milk to make it less dry.
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3
Put the ingredients into a bread maker.
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4
You can also knead by hand.
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5
When you're done kneading leave to rise for 30 to 40 minutes.
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6
When the dough has expanded to about 5 times its original size, place it on a board dusted with a little flour.
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7
Fold about three times while removing the gas and shape into a flat circle.
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8
Divide from the center into long triangular shapes like in the picture.
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9
I divided it into 16 triangles.
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10
Use the palm of your hand to flatten slightly into teardrop-like shapes.
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11
Roll up from the right edge and firmly press the edge down to fix in place.
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12
16 crescents will fit perfectly onto a 30 cm x30 cm baking tray.
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13
Place a damp cloth over the rolls and leave for 30 ~ 40 minutes.
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14
Again, leave to rise until they have expanded about 1.5 times in size.
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15
Bake for 20 minutes at 180C.
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16
Soft and fluffy.
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17
If you are using purple sweet potato flour, add 10 g cake flour+20 g purple sweet potato flour to the bread maker.
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18
It will turn out to be this vivid purple.
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19
You can make round rolls or crescent rolls like in the picture.
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20
The result is a lovely purple-colored roll.
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21
You can't taste the sweet potato but that vegetable-sweetness is tangible.
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22
This is using round rolls arranged in a ring shape.
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23
Light and fluffy bread that you tear apart to eat.
