1. Weigh the ingredients and set aside.
2. Melt the yeast powder with extra warm water (10 g), pour it into the flour, add salt, and pour the milk.
3. Cover the dough with plastic wrap and place it in a warm place.
4. Ferment to double the size.
5. Place the dough on the mat and roll it out into a long piece of dough. Spread the purple potato mash, leaving the remaining 1/3 of the space left unlaid.
6. Fold the patch in the blank on the right to the middle.
7. The dough sheet on the left is folded over.
8. Roll out the noodles again.
9. Divide equally into 6 portions.
10. Take one portion and cut twice.
11. Braid the side upwards into a small braid.
12. Squeeze both ends tightly and fold it down.
13. The mold is brushed with a layer of edible oil in advance and placed in the mold.
14. Make them in order, ferment a little bigger and brush with whole egg liquid.
15. Preheat the oven in advance: upper 185 degrees, lower 175 degrees, put the middle layer and bake for 25 minutes.
16. Finished picture.
17. The color is beautiful, soft and delicious.
18. Finished picture.
Tips:Mould: Wunuo anode sponge box.
Please adjust the temperature of different ovens appropriately. If you prefer a sweeter taste, you can add an appropriate amount of sugar after the purple potato mash is steamed while it is hot. Adding a few drops of lemon juice to the purple potato mash will make the purple potato become pinkish purple and more beautiful. Different flours have different water absorption properties, and milk is added as appropriate depending on the state of the dough.
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