1. Prepare materials.
2. Add sieved high powder, low powder, and yeast to the basin.
3. Add sugar one by one.
4. Add eggs.
5. Add milk.
6. Stir with a spatula, mix and knead the dough evenly.
7. Rub the dough into long strips.
8. Fold both ends in half and continue rubbing.
9. Knead until the dough can spread out the rougher film, you can add butter.
10. Cut the butter into small pieces and put it in.
11. Continue to knead the dough repeatedly and fold it in half.
12. Knead until the dough becomes smooth and full of elasticity, check whether the dough can form a film, that is, reach the expansion stage.
13. Wrap the dough in plastic wrap for the first fermentation.
14. Fermented to twice its original size.
15. Dip your hands with flour and poke holes. If the dough does not shrink or collapse, it will be ready.
16. Take out the dough and squeeze it out.
17. Divide the dough into 3 portions, round and let loose for 10 minutes.
18. Add a spoonful of condensed milk to the steamed purple potato.
19. Stir it into a paste.
20. Roll out the dough to form a round shape.
21. Spread purple sweet potatoes in the middle and cut them into strips with a knife on both sides.
22. Then weave the strips together, leaving a tail behind.
23. Arrange into the baking tray for final fermentation.
24. After fermenting to about 2 times, take it out and brush a layer of egg liquid on the surface.
25. Preheat the oven to 175 degrees, the upper and lower fires, bake the middle layer, and bake until it is colored.
Tips:1. For the first fermentation, I poured a bowl of water in the rice cooker, then pressed the heat preservation button to warm the water and cut off the power, put the dough in for fermentation, and it was ready in about 2 hours.
2. The second fermentation is in the oven for about half an hour.
3. The egg liquid I brush is quail egg liquid, one is enough.
