Ingredients: 300 grams of high-gluten flour, pure milk 1 15 grams, clear water 100 grams, and 280 grams of purple potato paste.

Accessories: 4 grams of yeast, 25 grams of butter, 4 grams of salt, 30 grams of fine sugar, condensed milk 15 grams, appropriate amount of oatmeal, and appropriate amount of whole egg liquid on the surface.

1, pour the flour and water into the pot and stir evenly. Turn on the minimum fire all the time and keep stirring to prevent the pot from sticking.

2, heated to 65 degrees, the batter has just solidified, and the texture is similar to lard.

3, close, cover with a layer of plastic wrap, completely cool.

4. Put milk, high-gluten flour, Tang Zhong, sugar, and salt away from yeast, so as not to affect fermentation.

5. After the coarse film is pulled out, add the butter and continue to knead the dough until the glove film is pulled out.

6. Smooth the dough, cover it with plastic wrap and find a warm place for fermentation.

7. Cut the purple potato into pieces, steam it, then add condensed milk and mash it for later use.

8, the dough is fermented to twice the size, take it out and gently pat the exhaust.

9, smooth again, cover with plastic wrap and let stand 15 minutes.

10, roll the dough into a rectangle, turn the smooth side outward, and try to arrange it into a well-behaved rectangle.

1 1, spread the purple potato stuffing just processed, remember to spread it evenly, so as not to affect the face value.

12, roll up in one direction, and then rub it longer.

13. Make a mark in the middle with a knife and don't cut it off.

14, evenly cut three knives, and the other side is also the same.

15, put the dough strips alternately, and the uncut parts will be higher.

16, gently press the dough down, the length should be the same as the toast mold.

17, the closing part is thinner, then the dough is rolled up from top to bottom, and the closing part is pinched tightly to avoid cracking.

18, put the dough into the toast mold, cover with plastic wrap and ferment for eight to nine minutes again.

19. Brush with a layer of whole egg liquid, sprinkle with whole cereal, and bake in an oven preheated in advance at 150 for 50 minutes.

20. After baking, take it out and let it cool completely and slice it for consumption.