RESOURCES Chicken eggs: 01 fruit; – Fresh milk: 110g; – Condensed milk: 10g; – Milk powder: 15g; – Purple sweet potato: 250g; – Yeast for bread making: 04g; – Sugar: 30g; – Bread flour: 280g; – Salt: 04g; – Butter to soften at room temperature: 30g. MAKING Step 1: Create dough from flour Put the above ingredients (except butter) into the mixer, knead the flour, note the fresh milk to cool. Stir the flour until it is pulled into a thick film, then add butter (softened) and continue to mix until the dough can be pulled into a very thin, flexible, tough film, then stop mixing the dough. Dough mixing time is about 25 minutes. Bring the dough covered with food wrap, incubate at room temperature (26 degrees C) for about 1 hour. Step 2: Create a dough from purple sweet potato Purple sweet potato washed, peeled, steamed and crushed with a spoon. Put the mashed potatoes in a zip bag, spread them into a thin rectangle of 18 x 27cm, about 5mm thick, put in the freezer for about 30 minutes. Step 3: Create purple sweet potato flour Wheat flour after incubation to use your hand to gently punch the dough to break the air bag, use a rolling dough to spread the dough with twice the size of the purple potato flour. Put the purple potato flour in the middle of the flour, fold the 2 ends so that the flour can cover the purple potato flour, the edges are tight, spread out a little thin and continue to fold 2 more times 2 more to create layers. of bread. Then laminate the flour for the second time, then double it, continue to laminate, cover and put in the refrigerator for 20 minutes. Bring the dough to cut into 4 long bars, 1 end of these 4 bars still stick together to braid like braid. After shaping the cake, fold the ends, put in a baking tray (size 450g) in a warm and humid place for about 1 hour until the cake is nearly full. Note: + You can take a little flour to rub your hands to prevent stickiness when rolling the dough to create purple potato flour blocks. + Tet braids the potato flour bars very gently, not too tight for the flour to continue fermentation. Step 4: Bake the cake Preheat oven to 200 degrees C (390 degrees F) before 10 minutes, bake on bottom grill for 10 minutes, then open oven and place foil on top of cake, reduce to 190 degrees C for 30 minutes. If the mold has a lid, bake 200 degrees Fahrenheit for 30 minutes, then open the lid and bake for another 3-5 minutes to make the yellow cake surface. Take out the cake, let it cool in the trench tray before cutting it into thin slices and enjoy. I wish you a successful purple sweet potato bread!

RESOURCES Pineapple filling (This recipe makes 8 employees 20g): – 1 pineapple 500g; – 2 tablespoons of malt; – 1 tablespoon of sugar (reduced from the acidity of the pineapple); Spoon (spoon): 15ml spoon type; Wrapper: (This recipe makes 16 shells weighing 20g) – 130g unsalted butter (preferably unsalted animal butter) to be very soft at room temperature but not drained; – 35g sweetened condensed milk; – 2 egg yolks; -165g all-purpose flour. Note about raw materials: 1- Can make different types of filling according to your preferences such as pineapple, carrot, kiwi … 2- Using butter will taste better and make the cake softer than margarine. MAKING: Step 1: Make Pineapple Filling Pineapple bought, peeled, removed eyes, washed, chopped, put in a blender puree, used a sieve to remove water, this water can be mixed with drinking water for free. Put the crushed pineapple in a non-stick pan, stir over low heat, add sugar, malt sugar; stirring occasionally. The pineapple drains out of the water and rinses it up. Put the pineapple filling in the refrigerator cooler to make it easier to squeeze the pellets. Divide the kernel into small portions, each 20 grams each, round. Note: avoid pineapple slug too dry when baking will be hard, not too wet slug will crack the shell. Step 2: Make the cake crust – Add butter and condensed milk to a bowl, mix with a hard spoon or machine at lowest speed until the mixture is homogeneous, then add 1 egg yolk to mix until just blended. – Sift the dough into two parts, mix well. After mixing the dough, gently knead it with your hands until it becomes a block (slightly wet). Seal the dough, let it refrigerate for about 1 hour until the dough is hard and free of stickiness. If you do not want to do it immediately, you can freeze it, before using it to thaw in the refrigerator cooler. Divide the shells into 20 -25 gram portions. Note: Each dough has different water absorption, so the crust may have different dry / wet. If the crust is too dry, the cake will become dough, dry or tough when it is done. Therefore, depending on the state of your dough, add or remove dough. If the dough is too dry, you can save it by adding a little egg yolks or cooking oil. If you want to create a layer of green leaves on the pineapple cake, reduce about 1/5 of the flour, add 1 teaspoon of green tea powder, mix well. Step 3: Create cake shape – Rub a little dry powder into your hands to prevent stickiness. Round a portion of the dough and press flat, put the staff in the middle and then wrap, round. It should be close to the shell with the kernel, to avoid gaps and air in the middle, when baking, the crust will be swollen or cracked. Dip the knife in water and use the thick back of the knife to create a texture on the cake. It can be shaped into a circle, rectangle or oval. If there is a pineapple shaped mold, divide the green tea powder into 5g cubes, press the top part of the pineapple mold to create a more beautiful pineapple leaf shape. – Prepare a baking tray lined with parchment paper. Do not use the black tray that comes with the oven because the heat transferred to the tray is usually higher, making the base of the cake burn easily. Place the cake on the baking tray and finish with the rest. – Beat one egg yolk with 5 ml of unsweetened fresh milk. Gently sweep the egg over the cake. Be careful not to sweep thick because the crust will easily crack when baking. Note: If it is hot or slow operation, you should keep the crust in the refrigerator to make it easier to squeeze, the crust does not stick to your hands (due to melted butter). Step 4: Bake the cake – Preheat oven to 180 degrees C (355 degrees F), upper and lower fire 10 minutes before; Bake in the middle groove of the oven, 180 degrees C (355 degrees F) for 15-17 minutes until the crust is dry, the cake can be easily lifted off the parchment and has a nice yellow color. – Take the tray out of the oven, let the cake cool down on the tray. Do not move while the cake is still hot as it will break. – When the cake has cooled, store in a sealed box (should have a desiccant bag), keep in a cool and dry place. Use within 1 week. You can decorate a different way for the pineapple cake: rub a little water and stick pictures of fresh and edible flowers on the pineapple cake before baking. This way, do not spread the yolk on the top of the cake. Good luck!