1. Pour the toast powder, sugar, egg liquid, salt, butter and milk into the kneading tank. Put the dry yeast on the top and start the kneading. Because of the hot weather, the milk and egg liquid must be refrigerated before use.
2. Just knead the dough to the state of filming, and the bread made in this dough state will be extremely soft, especially the one-time fermentation.
3. Take 1/3 of the dough and add purple potato flour to knead it into a pink dough. The color of purple potato flour is easy to change after high temperature, so you can add two drops of red velvet liquid to it to make the bread look better.
4. Divide the white and pink dough into 6 small doughs, cover them with plastic wrap to relax, and refrigerate them when the weather is hot.
5. Take two of the white dough out, roll it into a 12cm diameter circle with a rolling pin, roll the pink one into a 9cm circle, cover the pink dough on top of the white dough, press lightly to fit it together. Use a knife to cut 2 cuts below the midline, then cut one on the top, and divide the rest into 6 portions.
6. Take the 3 pieces of dough on the left and right sides, pick up the middle piece, fit the two sides together, and then cover the middle, and arrange both sides.
7. Cover the bottom noodles, press the excess on the bottom of the noodles, and the nice bows will be sorted out and put in a warm place to ferment and expand, about 1.5 times the size.
8. This is the fermented noodles, the bulging is very beautiful, the upper and lower tubes of the oven are preheated at 180 degrees, put in the middle layer and bake for about 20 minutes. After baking for about 8 minutes, cover with tin foil to prevent excessive heat. That's it.
