1. Prepare the ingredients
2. Put the ingredients into the bucket of the bread machine in the order of liquid first, then dry powder, and dig a hole in the flour to bury the yeast.
3. The bread machine selects the dough, kneads it until the film comes out, and ferments at room temperature to double its size.
4. After taking out the dough and ventilating, divide it into 70g dough, cover it with plastic wrap and proof it again for 15 minutes.
5. A 30g purple potato mash is rolled into a ball for later use. (Purple potato mashed method: peel the purple potato, wash and steam, add appropriate amount of sugar and milk while it is hot to adjust the humidity to a suitable humidity, and knead it by hand)
6. After 15 minutes, take a bread embryo and press it into a round skin with your hand to wrap the purple potato mash and close the mouth, and then press it down and roll it into a tongue shape. Use a knife to cut out the cracks. Be careful not to cut the bottom.
7. Then roll the slit downwards into a long strip.
8. Bend into a ring shape and ferment again to about 2 times the size.
9.
Brush with egg wash, and preheat the oven at 170° for 5 minutes.
Bake the middle and lower layer for 18 minutes.
Tips:The method of purple potato mash: After the purple potato is steamed, add sugar and milk to press the mash while it is hot and mix well.
