1. After the purple sweet potato is steamed, peel it and press it into a puree with a spoon.
2. Soak the Hongxiangfei raisins in hot water, drain the water, and cut into small pieces for later use.
3. Pour all the ingredients except butter and red raisins into the bread machine to start the kneading process, about 28 minutes.
4. About 10 minutes, add butter to continue the kneading process.
5. 5 minutes before the end of the kneading process, pour the red Xiangfei raisins until the end.
6. The dough reaches the fully expanded stage.
7. Take out the dough and put it in a bowl, cover with plastic wrap, and ferment at room temperature.
8. Ferment to two to three times as big and take out.
9. Exhaust by rubbing.
10. Divide into two and let stand for 5 minutes.
11. Take a piece and slap it flat.
12. Pinch the edges toward the center.
13. Turn it into a circle.
14. Put it on the baking tray for second fermentation.
15. Fermented to 1-1.5 times larger.
16. Sift in a thin layer of high-gluten flour and use a sharp blade to cut out the patterns you like.
17. Preheat the oven at 180 degrees for 10 minutes in advance, put it in the baking tray and turn the lower layer at 170 degrees and bake for 25 minutes, and then take it out.
18. Beautiful pattern.
19. Crisp on the outside and soft on the inside.
20. Finished product
21. Finished product
22. Finished product
