1. The ingredients are ready, the butter is softened, and the liquid should be iced.
2. 2. Put all the dough materials except butter into the bread machine to knead the dough.
3. 3. After kneading for 10 minutes, add softened butter and continue kneading.
4. 4. Knead until the film comes out, without being too thin.
5.
5. Spheronize for basic fermentation, about 50 minutes.
6. 6. Take out the fermented dough and roll it into a dough piece of 30*35 cm.
7. 7. Spread the purple potato puree evenly, leaving white on all sides.
8. 8. Roll up from the side. , Tighten the seal.
9. 9. Use a cutter to cut into 3 strips without cutting off the top, and then braid into 3 strands.
10. 10. Learn to cook the bottom of the 6-inch live-bottom round film and four circles of greased paper. Connect the dough end to end and put it into the mold. Carry out secondary fermentation.
11. 11. Ferment to 8 minutes full of the mold. Brush the surface with whole egg liquid, sprinkle an appropriate amount of almond slices, and bake in the lower oven at 200 degrees for 20-22 minutes. Color and cover tin foil in time,
12. Just take it out of the oven and let it cool.
Tips:Knead the noodles with ice water in summer. It is also possible to use mashed taro, because it is not available at home, so I used mashed purple potato.
