? Materials?
1. Old noodles: high flour 1 10g, low flour 40g, sugar 15g, yeast 3g, milk 150g.
2. Main dough: 50g of cooked purple potato paste, high flour 1 10g, low flour 40g, salt 3g, egg white 30g, condensed milk 20g (optional), butter 25g, milk 10g (milk can be omitted according to the water absorption of flour).
? Practice?
1. Make old noodles first, mix and stir the dry materials, add milk, stir with chopsticks into dry powder, ferment in a warm place (about 28-30 degrees) without kneading the noodles 1 hour, and draw wires internally.
2. Mash the cooked purple potato into mud, add all the materials except butter and milk to the main dough, add the old flour and knead it into dough by the chef's machine, add a proper amount of milk according to the dryness and wetness of the dough, knead it evenly, then add butter and knead it into a serrated film.
3. Do not need to proof, directly shape, first divide into 6 doughs, each about 100g, and they are round.
4. flatten the dough, roll it into a tongue, then shape it into a rectangle, thin the bottom seam, roll it up from top to bottom, and make 6 pieces.
5. FromNo. 1, rub into a 40cm strip, push both ends in two directions, lift both ends and roll them into a twist shape, and plug the joint.
6. Today, we use 20*20 hurricane molds. You can use any baking tray at will. If you use a 28*28 gold plate, you can hold twice as much.
7. Bake in the oven 180 degrees for 20 minutes.