Pitaya, high gluten flour, low gluten flour, yeast, butter, taro, purple potato, sugar.

The practice is as follows

① Peel the taro purple potato, cut it into pieces, steam it, add some milk and sugar and press it into a paste.

② Beat pitaya into juice, knead it into dough with 140g+ 250g high-gluten flour +3g yeast+15g sugar, and knead it out with 25g butter.

③ Divide the dough into small portions, wrap the stuffing and follow the triangle wrapping method, as shown in Figure 5. Tighten your mouth and ferment twice in a warm place.

(4) Put the snowflake mold on the bread, sprinkle a layer of low-gluten flour, and put it in the preheated oven, and bake for about 175 15 minutes.

skill

The amount of sugar depends on personal preference; This kind of bread needs only one fermentation: pay attention to observation and coloring during baking. Bread takes less time.