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1. After all the materials from the Polish species are mixed, they are fermented at room temperature to a honeycomb shape.
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2. After mixing all the ingredients except butter for the Polish and main dough to a thick film, add butter and knead until it expands.
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3. Mix the mashed purple potato, sugar and butter, and roll out into rectangular slices.
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4. The dough is fermented to twice its size, and the exhaust is relaxed for 15 minutes.
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5. Roll out the dough into a rectangular shape, the size of which can wrap the purple potato mash.
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6. Fold both ends to the middle to wrap the purple potato mash.
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7. Roll out into a rectangle, fold it in three folds, wrap in plastic wrap and put it in the refrigerator for 15 minutes.
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8. After taking it out of the refrigerator, fold it once again in three folds, freeze it again for 15 minutes, and roll it out enough to evenly divide into 2 portions, each of which can be cut into 4 strips.
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9. Two pieces form a set, twisted into a twist shape.
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10. Pinch tightly at the cuff.
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11. Put it into a 22 cm pound cake mold.
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12. 2 Send to twice the size, put it in the oven and bake at a temperature of 180 degrees, for 22 to 28 minutes, and cover with tin foil when it is baked for 10 minutes. The specific temperature should be adjusted according to the temper of the oven.
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