Practice steps:
Step 1: Weigh the ingredients for later use, steam the purple potato in a steamer in advance, and press it into a paste with a small spoon.
Step 2: Dig a small hole in the flour, pour in high sugar-tolerant yeast powder to cover the flour, and pour in salt in one corner. (Avoid direct contact between yeast powder and salt to affect yeast activity)
Step three, pour in the purple potato paste.
Step four, add clean water.
Step 5: Start the button to start kneading dough.
Step 6: After the dough is made into dough, it is fermented to double the size.
Step 7: Soak the raisins in warm water for one hour until they swell, and drain the water for later use. (The picture shows the soaked raisins)
Step 8: The dough is fermented and set.
Step 9: Divide the dough into two equal parts.
Step 10: Take a piece and gently roll it into a nearly rectangular patch with a rolling pin.
Step 1 1, evenly spread a layer of raisins.
Step 12, scroll from top to bottom.
Step 13: Tighten the seal.
Step 14: put the seals in the baking tray, and then make two in turn.
Step 15: Brush a layer of cooking oil (avoid air drying).
Step 16: ferment again until it becomes slightly bigger, sprinkle with a thin layer of dry flour, and cut out the favorite patterns at will with a sharp blade.
Step 17: preheat the oven in advance: 180 degrees, 160 degrees, and bake the middle and lower layers for 20 minutes.
Step 18, finished