1. The potatoes are peeled and cut into pieces and steamed in a pot.
2. The steamed potatoes are pressed into mashed potatoes.
3. Add yeast to the warm milk and stir well to let the yeast fully melt.
4. Take another bowl, beat in the egg mixture, stir well, then add salt and sugar and stir well.
5. Pour the liquid butter (melted in water or slightly in the microwave) and stir well.
6. Quickly sift in the high-gluten flour.
7. After stirring the batter to a delicate state with no dry powder and no particles, add the mashed potatoes and stir well.
8. Cover with plastic wrap and let it rise for about an hour, and let it rise to 2.5 times its size.
9. The proofed batter is stirred with a spatula for another two minutes to exhaust, and then put into a piping bag.
10. Squeeze it into the baking tray. If there is a small continuous baking cake mold, the shape will be more beautiful, pour 6-7 minutes full (non-stick molds need to be oiled), proof again for 15 minutes, and finally put in Preheat the oven, the middle level, the upper and lower fire is 210 degrees, bake for about 10-15 minutes
11. Summer is scorching, return milk to you
Tips:Normalized organic pure milk is used here, which adds a lot of flavor to the buns. I usually store the buns in the refrigerator if I can't finish drinking them. The buns can be sealed and preserved at room temperature. They are still soft when they are eaten the next day. You can also heat it in the microwave for a better taste. Without preservatives, it is recommended to eat it within two or three days.
