1. Put all the ingredients in the main ingredient except butter into the bread machine and knead for 20 minutes, then add butter and knead for 10 minutes
2. Take it out and beat it by hand for 5 minutes until the film comes out, and it’s almost complete.
3. Walnut kernels should be roasted in advance and let cool; raisins should preferably be dipped in wine; I used purple sweet potato diced, steamed and frozen.
4. Put the dough, walnuts, raisins, and diced purple potatoes into the bread machine and start kneading for 5 minutes and stop
5. Basically knead it well, don’t overdo it, it’s best to keep part of the purple sweet potato granular
6. Ferment at room temperature until the fingers do not collapse or rebound
7. Divide the dough, [I use a 20×20cm square open bottom cake tin] about 55 grams each, 16 pieces in total. After waking up for 10 minutes, it will be rounded again, neatly placed in a buttered mold, and the surface will be covered with a wet cloth for final fermentation
8. After fermenting for 8-9 minutes, brush the egg liquid (or drizzle syrup) on the surface and sprinkle with almond slices (the syrup can be prepared with powdered sugar + lemon juice and boiling water)
9. Put it into the preheated oven in advance and bake at 180° for about 40 to 45 minutes
