Materials: 300g of high-gluten flour, pure milk 1 15g, clear water 100g, and 280g 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 mix well. Always turn on the minimum fire and keep stirring to prevent the pan 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. Keep milk, high-gluten flour, Tang Zhong, sugar and salt away from yeast to avoid affecting fermentation.
5. After the coarse film is pulled out, add butter and continue to knead the dough until the glove film is pulled out.
6. Knead the dough flat, cover it with plastic wrap and find a warm place to ferment.
7. Cut the purple potato into pieces, steam it, then add condensed milk and mash it for later use.
8. Ferment the dough to twice the size, take it out and pat it out.
9. Smooth again, cover with plastic wrap and let stand 15 minutes.
10, roll the dough into a rectangle, and arrange the smooth side outward into a regular rectangle as far as possible.
1 1. Spread the freshly processed purple potato stuffing, remember to spread it evenly, so as not to affect the face value.
12, roll it in one direction and rub it longer.
13. Make a mark in the middle with a knife and don't cut it off.
14, cut three times evenly, and the same is true on the other side.
15. Put the noodles alternately, and the uncut part will be higher.
16, lightly press the dough with the same length as the toast mold.
17, the closing part is thinner, and then the dough is rolled up from top to bottom, and the closing part should be pinched tightly to avoid cracking.
18, put the dough into a toast mold, cover it with plastic wrap and ferment for eight to nine minutes again.
19, brush a layer of whole egg liquid, sprinkle with whole cereal, and bake in a preheated oven at 150 for 50 minutes.
20. Take it out after baking, and slice it for eating after it is completely cooled.