First, I measured it correctly and prepared milk and water warm. Mix the powder ingredients except butter, water, and milk, and turn them into a kneader. When the dough becomes smooth, add butter and knead for another 5 minutes, then cover it with a wrap for the first fermentation for 1 hour in a warm place. After the first fermentation, divide it into 8 pieces of 56-57g each, circle it, and then cover it with cotton cloth or wrap for 15 minutes for the intermediate fermentation.

Grind one cooked sweet potato and banana in a hand blender and chop the other banana into small pieces and mix well with the sweet potato batter. I didn't add sugar because the sweet potatoes and bananas were sweet. (The color of bananas changes quickly when they come into contact with air, so work quickly or put a wrap on top of the ingredients in the banana for a while.) Roll the medium-fermented dough with a rolling pin and place a large spoon of sweet potato banana dough.

Close the ends well, turn it upside down, and ferment it for 40 minutes in a warm oven. After the second fermentation, I gently sprinkled the strong flour on top, popped the top in a small cross shape with scissors, and baked it in a 180-degree convulsion oven for 15 minutes. Add or subtract time depending on the type of oven.

When baking in the oven, the door of the oven has a faster color, so it's good to change the position once in the middle. If the color is too light.. You can bake it for another 1 to 2 minutes.

Plenty of sweet potatoes and bananas in soft bread. It smells like bananas. crispy on the outside and soft on the inside. And it's nice to eat sweet potatoes and bananas together. If sweet potatoes or bananas are withering, it would be good to relieve them like this.