1. The potato slices are steamed in a pot.
2. The steamed potatoes are pressed into a puree and weighed out.
3. Add milk and whipped cream and mix well with a food processor.
4. Put it into the bucket of the bread machine, then add the high powder, yeast, salt, and egg liquid, and select the kneading program for 20 minutes.
5. At this time, the dough is sticky, don't worry about it, add butter and continue to choose the kneading process for 20 minutes.
6. Knead until you can pull out a translucent film.
7. Finely chop chives.
8. Add the chopped shallots into the bucket of the bread machine and knead evenly.
9. Put the kneaded dough into the container and cover with plastic wrap.
10. Put it in the oven for basic fermentation, 30 degrees for 60 minutes, to double the size.
11. Take out the fermented dough and press to exhaust.
12. Divide equally into 12 small doughs.
13. After the 12 doughs are rounded, they are directly put into the small square twelve continuous molds.
14. Ferment it in an environment with a temperature of 36 degrees and a humidity of 75% until it is twice as large and take it out.
15. Powder the surface.
16. Put it in the upper and lower tubes of the preheated oven at 170 degrees and bake for 12-15 minutes.
17. Take it out and put it on the net to let cool.
18. Finished product.
