• 35 g instant purple sweet potato flour, add 70 ml water to make a paste
  • 250 g all purpose flour
  • 2 egg yolks
  • 90 ml cold milk
  • 30 g margarine
  • 40 g refined sugar
  • 1½ tsp yeast
  • ½ tsp vanilla powder (optional)
  • Cooking oil
  1. Mix flour, purple sweet potato paste, sugar, yeast, vanilla powder, mix well
  2. Add egg yolks, milk into flour mixture, knead until half elastic
  3. Add margarine into the mixture, knead until smooth and fully elastic
  4. Leave the dough for 20 minutes at room temperature covered with a damp cloth
  5. Knead dough briefly so yeast growth is evenly distributed. Press dough with thickness ±2 cm, roll dough into balls
  6. Place baking sheet in 22 x 11 x 8 cm baking pan, brush surface with oil
  7. Put dough balls into the pan and leave to rise for 25 minutes covered with damp dish towel
  8. Heat oven to 180◦ C, bake for 20 minutes