#Baicui Competition # Purple Potato Cheese Bread

1. Dough: 65 grams of water, 2 grams of dry yeast, 140 grams of high gluten flour, 20 grams of white sugar, 4 grams of milk powder, 27 grams of eggs, 2 grams of salt, 10 grams of butter Filling: 50 grams of cream cheese, 12 grams of milk, 7 grams of white sugar, 100 grams of steamed purple sweet potatoes

2. Pour the dough, except for butter, into the bread bucket and start the kneading process.

3. Stir into a uniform dough and add butter. Restart the dough program.

4. Stir until the film can be pulled out.

5. Roll it round and place it in a large bowl for basic fermentation.

6. Mash the purple sweet potatoes with a spoon and set aside.

7. Cream cheese softens at room temperature, stir smoothly, add white sugar, and mix well.

8. Add milk in portions and stir evenly.

9. Smooth and particle free state, ready for use.

10. The dough grows to 2-2.5 times its size.

11. Exhaust, divide into three equal parts, roll round, and relax for 15 minutes.

12. Roll it into circular pieces. Add one-third purple sweet potato puree,

13. Add one-third of the cheese filling.

14. Wrap it up and pinch tightly.

15. Fold the dough downwards and place it in a baking tray. Finally, let it ferment until the dough grows 2-2.5 times.

16. Place it in the oven, in the middle layer, over 180 degrees Celsius, and bake for about 20-30 minutes.

17. The surface is golden brown, take it out of the oven, let it cool, and then consume it.