1. Mix milk and low-gluten flour, mix well, cook into a paste on low heat, make soup, cover with plastic wrap and put it in the refrigerator for 1 hour.
2. Mix the soup, egg liquid, white sugar, high-gluten flour, yeast powder, and water into the cook machine, stir until the dough is smooth, add butter, and continue stirring
3. Stir until the film comes out, hold it open with your hands, as shown in the figure
4. Round the dough, cover with plastic wrap to ferment
5. Fermented to 2.5 times larger
6. Take out the fermented dough, divide it into 18 equal portions, and cover with plastic wrap to relax for 15 minutes
7. Roll out the loosened dough into a long strip, and spread the purple potato mash. The purple potato mash is made by steaming the purple potato.
8. Roll up
9. Brush with egg wash
10. Dipped in sesame seeds
11. Make them one by one and put them in the baking tray
12. Second fermentation to double size
13. Preheat the oven to 180 degrees, bake for about 18-25 minutes
14. Out of the oven
Tips:I baked two plates at once, and I can cut it in half properly.
