1. Weigh all the ingredients for use. Put all the ingredients except butter into the bread machine and knead into a smooth dough. Add butter and continue kneading to the complete stage. You can pull out a large piece of film by hand. The kneaded dough will be fermented at room temperature. Approximately 1.5 hours, use your fingers to dip your fingers in flour and poke holes without shrinking, that is the fermentation is complete
2. The fermented dough is exhausted
3. Knead and relax for 20 minutes
4. The loose dough is exhausted again
5. Roll out a rectangular dough sheet
6. Apply taro and purple potato mash in the middle, don't apply it around
7. Then roll it up from top to bottom, pinch the edges tightly
8. Roll up
9. Cut off both ends
10. And then cut into six equal parts
11. Put it in the paper tray
12. Second fermentation, preheat the oven at 170 degrees
13. After the second fermentation is completed, the surface is brushed with egg liquid and sprinkled with almond slices
14. Put it in the oven, 170 degrees for 25 minutes, and cover with tin foil in time
15. Bake out and let cool, sealed and preserved
16. Finished product
17. Finished product
18. Finished product
19. Finished product
20. Finished product
21. Finished product
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