Cooking Steps

1. 

   Step1:In addition to the butter and purple potato stuffing, add it into the bread machine (put the liquid first and then the powder) and knead it smooth, then add the butter and knead it to the hand film (the bread without film may become a baked bread

2. 

   Step2:If you knead more liquid here, it must be hand battering (I can tell you here). I'm all in the toaster, but don't worry about it when it's getting stronger.. It's no problem to reduce the amount of water by about 10 drops. Normally, bread is sticky, so it's soft and deliciou

3. 

   Step3:The dough is twice as big as the fermented dough. Don't forget to cover it with plastic wrap and put it on the air dried Europe test method use your clean little finger to dip some flour and poke a hole in the middle of the dough without retracting. Fermentation is very important. Be patien

4. 

   Step4:The fermented dough is rubbed for two or three minutes and then divided into seven parts. Cover with plastic wrap and relax for 15 minutes (the sum of dough ÷ 7 = the weight of one seventh of the dough). The purple potato filling is also divided into seven parts

5. 

   Step5:Take a small dough, flatten it, wrap it in the filling, close it up, put it into a paper tray, ferment it for the second time (don't forget to cover the plastic film), and ferment it to twice the size, which must be in place

6. 

   Step6:Preheat the dough 165 degrees in advance, take out the dough, brush the whole egg liquid, send it to the middle layer of the oven, bake for 25 minutes, color it, and then cover it with tin paper (each oven has a different temperature difference, and it's burnt

7. 

   Step7:When it's stable and hot, put it into a bag and keep it sealed so that the skin doesn't harden