1. Flour, yeast, powdered sugar, egg liquid, milk, and salt are put into the container in the order of first wet and then dry and knead until the gluten expands and the surface is smooth.
2. Add butter and knead to the expansion stage, and put it in a warm place for basic fermentation.
3. While waiting for the dough to ferment, make the purple potato filling: press the steamed purple potato into a puree, the thinner the better; after the butter has softened, add the purple potato puree and powdered sugar, mix well, and then put it in the refrigerator.
4. After the dough is fermented, take the dough out to exhaust.
5. Divide into 9 equal parts, spheronize and relax for 15 minutes.
6. The loosened dough is rolled into a round shape and wrapped with purple potato filling.
7. Seal the dough with the seal facing down and gently squeeze the dough.
8. Use scissors to cut the dough into 8 openings and place it in a warm and moist place for final fermentation.
9. Finally, the fermentation is over, the surface is brushed with egg liquid, and an appropriate amount of crispy grains or sesame seeds are sprinkled in the middle.
10. Put it in a preheated 180 degree oven, middle level, up and down, 15 minutes.
Tips:Pay attention to the color of the bread during the last few minutes of baking, and cover it with a piece of foil paper to prevent it from overbake.
