Make sure to put wings on the baking machine and put liquid in liquid. Add water (70g) and grape seed oil (15g). Adjust the amount of water according to the concentration of the dough. The sweet potatoes may not have a lot of water. I put in about 50g of water. I put it in later. You can add the mashed purple sweet potatoes (100g).

After you put in the liquid, you can put in the powder. First, add the sifted strong flour (200g) and sugar (10g) and salt (3g) on top.

Mix it with strong flour Salt also inhibits the fermentation of yeast. I'm going to mix it so that the salt and yeast don't touch it

When the flour (strong flour, sugar, salt) is mixed, add 2g of instant dry yeast to it.

Boil the purple sweet potatoes once, peel them, and crush them. I was thinking about where to put the sweet potatoes, but I forgot, so I put in the powder. I think it would be good to put it in when you put the liquid in, but I thought it wouldn't mix well with the dough, so I put it in before turning the dough course. Prepare it like this and put it in a kneader. If you turn the kneading course, the first fermentation is complete. For those who make dough, first ferment at room temperature for about 40 minutes to double the dough.

During the first fermentation. Shall we make braised sweet potatoes? To cook sweet potatoes, wash the purple sweet potatoes (100g) cleanly, peel them, cut them into cubes, and soak them in cold water for about 30 minutes to remove starch.

Put the starchy sweet potatoes (100g) in a pot, add water (20g), sugar (20g), and honey (10g) and boil them down until the sweet potatoes are a little sticky. You can put the honey in after you cook it

Place the cooked sweet potatoes in a cool place and let them cool completely. It will be cooled down by the time the first fermentation is over and the middle fermentation is over.

At the end of the dough process, combine the dough into one lump to drain the gas, and divide it into three equal parts.

The dough is divided into three parts, and you don't have to weigh it and distribute it, but if you divide it evenly, the shape is similar and the size is similar, so it becomes pretty. I usually measure the whole dough on a scale and distribute the dough. Put it on a pan, divide it into three parts, and roll it, cover it with plastic, cover it with cotton cloth, and ferment it for 15 minutes. The picture on the left is before the middle fermentation (15 minutes) and on the right is after the middle fermentation (15 minutes).

After the intermediate fermentation, knead the dough one by one with your hands to remove the gas, and roll the dough with an oval-shaped rolling pin.

Roll 1/3 of the boiled purple sweet potato that was made and cooled earlier on the dough pushed in an oval shape, and pinch the Ummae part with your hands to prevent it from opening.

Add the boiled sweet potatoes and roll the dough (roll it like kimbap) and roll it to a length of about 25cm. Push one side a little thin and the other side a little thick. So, put the thin part between the thick parts and pinch it to finish.

You can put it in like this and finish it off. Pinch the seam to prevent the dough from bursting later.

Place the finished dough on the bottom of the parchment paper (three pieces) and put it on the pan for about 30 minutes in a warm place. The reason for laying parchment paper is that if there is no parchment paper at the bottom, you have to hold the dough by hand and blanch it, which will ruin the part where the dough holds the hand, right? Put parchment paper on it to keep it in a pretty round shape without breaking it. Don't worry about the parchment falling off when you blanch it in boiling water. And for the second fermentation, you have to put it in the oven and put it on the pan. Like peeling parchment paper, the dough after secondary fermentation is filled with gas, so if you touch it with your hands, the shape of the dough quickly becomes messy and you can't return it to its original shape. So make sure to put it right in the oven and do a secondary fermentation on the baking pan, and be careful not to stick to the plastic when you put it on top. If the plastic is stuckBe careful when removing the noodles. The left side is before the second fermentation (30 minutes) and the right side is after the second fermentation (30 minutes). You can tell the difference with your eyes this time, right?

Blanch the parchment paper in boiling water for about 30 seconds, turn it upside down, blanch it for about 30 seconds, and take it out. Blanch and return to pan and bake in a preheated 190 degree oven for about 15 minutes. If you think the top is colored, cover it with foil.

After cooling it down, I cut the bagel in half of the bagel. What do you think? The bread texture is very soft and chewy. The purple sweet potatoes were sweet and delicious. Please put the cold bagel in the refrigerator. If you take it out in the morning and grill it slightly in the toaster or oven, it tastes the same as when you first made it