1. Put the ingredients except butter and purple rice filling into the chef's machine, knead it to 8 minutes, you can pull the thick film, add butter and knead it to 9 minutes.
2. Add the purple rice filling and knead until it is almost complete, the stretched film has tension, and the hole is close to a perfect circle. (Purple rice filling method: soak 1 cup of purple rice for about 8 hours, add 1.2 cups of water to cook and mix in white sugar and condensed milk.)
3. The dough is smoothly arranged and fermented at room temperature to double its size.
4. Weigh the fermented dough and divide it evenly into 3 portions. Wake up for 10 minutes after spheronization.
5. After rolling it, put it into a toast box, make two rounds, the temperature is about 38 degrees, and the humidity is about 80%. Send to nine minutes full. Preheat the oven to 170 degrees, bottom layer, and bake for 35 minutes.
Tips:1. I used 25 grams of purple rice filling. You can add 10 grams more if you like.
2. The toast will be demoulded immediately after baking. It can be bagged when it is cold until it is not hot. It can be eaten directly or made into a sandwich.
