Cooking Steps

1. 

   Step1:Steam the purple potatoes and press them into mud. Divide them into two parts. One is 50 trees and the other is 150g.

2. 

   Step2:50 grams of purple sweet potato puree are dried and then added to high powder. Except butter and salt, pour liquid materials into cook machine, then other materials. Knead to expansion stage.

3. 

   Step3:Add the butter softened in advance. When the butter is fully kneaded into the dough, add the salt and turn to high speed.

4. 

   Step4:Knead until the thin and elastic glove film can be pulled out.

5. 

   Step5:Ferment to twice the size at room temperature. The end of the first hair is when the fingers stick powder doesn't shrink or sink.

6. 

   Step6:When the bread is first served, make purple sweet potato stuffing. Add purple sweet potato puree to condensed milk and mix well.

7. 

   Step7:Divide the mashed purple potato into 25g.

8. 

   Step8:Put in some mashed mozzarella cheese. Wrap and cover with plastic wrap.

9. 

   Step9:The dough is divided into 7 equal parts.

10. 

    Step10:Roll the lid and relax for 15 minutes.

11. 

    Step11:Roll it out to be slightly thick in the middle and thin around.

12. 

    Step12:Put in purple potato filling.

13. 

    Step13:Wrap it up and squeeze it tightly. The mouth is facing down.

14. 

    Step14:In the tray.

15. 

    Step15:Put it into the baking tray. The temperature of the fermentation tank is 35 degrees and the humidity is 75% for the second fermentation.

16. 

    Step16:Brush the dough with a little milk or egg liquid.

17. 

    Step17:Sprinkle with white sesame.

18. 

    Step18:Preheat the oven at 180 ℃. Bake for 20 minutes. Bake for 5 minutes. Cover with tin paper. Take out and cool. Seal.