1. First, make the purple sweet potato filling: steam the purple sweet potato in a pot, peel off the skin, add some milk and press it into a puree with a spoon.
2. Put part of the purple potato mash into a fresh-keeping bag and roll it out with a rolling pin.
3. Place the bottom sheet of the 8-inch round live bottom cake mold on the fresh-keeping bag to outline the outline and reduce the excess surrounding it.
4. Cut into a round purple potato chip and make 3 servings in turn.
5. After the bread dough is kneaded, the base is fermented to 2.5 times its size, and the air is removed and divided into 4 parts, rounded and relaxed for 15 minutes.
6. Roll out the dough into a round dough piece with a diameter of about 20cm, put a piece of purple potato filling on the dough piece, then put another piece of dough piece, and another piece of purple potato filling. Place it in this way, a total of 4 pieces Place the noodles and 3 purple potato fillings crosswise.
7. The look after putting it away.
8. First cut 4 knives up, down, left and right, then cut one cut between the two cutting edges to make 8 knives, and repeat again, for a total of 16 cuts.
9. Twist the adjacent two inward twice, and then pinch the edges together.
10. Twist the adjacent two inward twice, and then pinch the edges together.
11. After finishing in order, finally ferment.
12. After finishing in order, finally ferment.
13. After the fermentation is complete, brush the whole egg liquid, sprinkle some black sesame seeds in the middle, and put it in the oven. Fire up and down in the middle level, 180 degrees for 15 minutes.
14. After the fermentation is complete, brush the whole egg liquid, sprinkle some black sesame seeds in the middle, and put it in the oven. Fire up and down in the middle level, 180 degrees for 15 minutes.
Tips:The final fermentation time of this kind of more complex bread shouldn't be too long, just half an hour-40 minutes.
