1. Put all the ingredients except the butter into the bread machine, start and the dough program to the end.
2. Add butter that has softened at room temperature, start and dough again until the end. (Republic twice)
3. The dough is fermented to 2.5 times as large as the base.
4. Add 1 tablespoon of mashed purple potato to sugar and mix well.
5. Take out the fermented dough and knead it for air.
6. Roll out into thick dough pieces.
7. Spread the purple potato mash evenly and smooth.
8. Fold the left and right sides toward the middle into three folds and roll them out.
9. Repeat the same steps twice to roll out into thick pieces.
10. Cut into three small strips with a knife, don't cut the upper end.
11. Braid into a braid, squeeze the mouth tightly.
12. Put it in a 450g toast mold, put it into the oven to start the fermentation pan, put a plate of warm water at the bottom, and ferment the dough for the second time until the mold is 9 minutes full.
13. Preheat the oven 180 degrees in advance, send the second-fried noodles to the middle and lower layers of the oven, bake them at 180 degrees for 35 minutes, and they will be out of the oven immediately.
14. The finished product, wait to be cooled and sliced for consumption.
15. Finished product.
16. Finished product. Separate a small tuft into a twist and bake it together.
Tips:The last picture is a piece of dough that was divided separately, wrapped in purple potato mash, rolled out, cut into strips with a knife, and twisted into a twisted pattern and put it into a paper tray to bake it together.
