Ingredients: 200 grams of high-gluten flour, 85 grams of purple potato and taro puree, 20 grams of whole egg liquid, 2 grams of salt, 2 grams of high-sugar resistant yeast, 100 grams of milk, 15 grams of fine sugar, butter 25g

Accessories: 250g purple sweet potato, 450g taro, 50g caster sugar, 30g honey, 15g condensed milk, 100g milk, 20-30g cooked glutinous rice flour, grated mozzarella cheese 50g, 30g pork floss

1. Wash and peel the purple sweet potato and cut into thin pieces.

2. The small taro I used does not need to be peeled. It is best to put it in a bowl and cover it with plastic wrap to steam. Steam it in a steamer over high heat for 20-30 minutes until you can easily poke holes.

3. After peeling the taro, take 450 grams of net weight and 250 grams of purple sweet potato, and weigh out the ingredients.

4. Add the purple sweet potato and taro into the mixing bowl of the chef's machine. Pour in the milk and sugar while it is hot. Turn on the 1st gear to break up the purple sweet potato and taro (use the mixing blade), then turn to the 2nd gear and beat. For 10 minutes, beat until pureed. You can stop halfway and use a spatula to flip up the bottom of the noodle bucket and beat evenly.

5. After beating into a puree, add honey and condensed milk and continue beating at speed 2 until evenly mixed. Take out the purple potato and taro puree, seal and refrigerate until ready to use.

6. Prepare the dough ingredients, cut the butter into small pieces and soften it for later use.

7. In the dough bucket, first add egg liquid and milk (reserve 15 grams, depending on the dough condition), pour in high-gluten flour, cooled purple potato and taro puree, sugar and salt respectively. In both corners, the yeast is dug into the flour. Turn on speed 1 and beat until there is no dry powder, then set speed 2 for 5 minutes, then speed 3 for 2 minutes, until you can pull out a thick film.

8. Add the softened butter, turn to mixer 1, and let the butter slowly mix into the dough.

9. Turn to 3rd gear and knead until expanded and pull out the film. It takes about 8 minutes on my kitchen machine.

10. Beat until the film is in the film state as shown in the picture.

11. Take out the dough, roll it into a ball, cover with plastic wrap, and ferment for the first time at 25-28 degrees.

12. Take out the fermented dough and press gently to deflate it.

13. Divide the dough into 12 equal portions. Hold the dough in a C-shape with your hands and turn it counterclockwise to form a round shape.

14. Cover with plastic wrap and let rest for 15 minutes.

15. Weigh 30 grams of purple potato and taro puree, roll it into a ball and flatten it, then add 4-5 grams of shredded mozzarella cheese and 2-3 grams of meat floss.

16. Then wrap the shredded cheese and meat floss with purple potato and taro puree, leaving no gaps. Makes 12 servings.

17. Take a piece of loose dough, flatten it, and roll it out from the middle to all sides into a round shape. Top with filling balls.

18. Wrap the dough and pinch tightly. Shape and place into baking pan. After everything is wrapped, put the baking sheet into the oven, set to fermentation setting, temperature 30, humidity 85 (put a cup of hot water to increase the humidity), and then bake for the second time, about 30 minutes, until it doubles in size. Press the dough lightly with your hands and slowly rebound. .

19. When fermentation is almost complete, take out the baking sheet and preheat the oven to 175 degrees. At the same time, use a bag cutter to quickly cut a slit in each dough, not too deep, then place it in the middle rack of the preheated oven and bake for 18 minutes.

20. Remove from the oven and transfer to a cooling rack to cool. The drawing effect is very good when eaten while hot.