Composition:

Purple potato 100g, high-gluten flour 260g, milk powder 20g, milk 140g, sugar 20g, salt 2g, yeast 3.5g and butter 20g.

Exercise:

1. Dice the purple potato, steam it in the pot, add some sugar and milk, press it into a paste, shape it into a rectangle with oil paper, and put it in the refrigerator for later use.

2. Knead flour, yeast, sugar, salt, milk powder, eggs and milk into a ball in the chef's machine, then add butter and knead into a film.

3. Roll the dough into a rectangle larger than the purple potato paste, wrap the purple potato paste in the middle, tighten the edge, fold it in half for three times, then roll it out slowly from the middle to both sides, fold it in half repeatedly, cover it with plastic wrap and loosen it for 10 minute, then gently roll it flat, fold it in half repeatedly, roll it flat, divide it into two pieces, three pieces for each piece, and then roll it into three strands, and then close it up.

4. Preheat the oven and bake at 170 degrees for 40 minutes.

Tip: The more times you fold, the richer the layers of bread.