1. Making of Chinese dough: heat the milk in the microwave oven for 20 seconds at a low temperature, get the feeling of temperature on the hand, then add the dry yeast, stir it for 3 minutes, then put it into the barrel of the bread machine, and add the remaining Chinese materials; start the procedure 6 and the flour procedure, about 5 minutes, and make the dough; (the original formula milk is 76.8g. It was found that there was less liquid in the mixing process, and it could not form a group. A little bit of it was added.)
2. Put the dough into the oiled basin, cover with fresh-keeping film, put it in the refrigerator for half an hour at room temperature, refrigerate and ferment;
3. After that, you can go to bed. The rest will be operated the next day
4. Take out the medium dough from the refrigerator, tear it into small pieces, put it into the barrel of the bread machine, put the materials other than butter in the main dough, and start the procedure 6 and the flour procedure.
5. Making purple sweet potato stuffing during noodle mixing: wash the purple sweet potato, put it into a steamer, steam it for about 20 minutes after boiling, steam it to a chopstick, and it can easily pierce the purple sweet potato; after steaming, peel it while it is hot, then press it into purple sweet potato paste with a spoon, put a little light cream, and mix it evenly; (if you like the milk flavor, you can put a little more, but not too much. If you like the sweet flavor, you can mix in the sugar while it's hot);
6. Add butter after the dough mixing procedure, and start the procedure of 8 dough sending. The dough sending procedure of my Dongling bread machine is (20 minutes kneading + 20 minutes first fermentation + 3 minutes mixing + 47 minutes second fermentation). After 20 minutes kneading procedure, take out the dough stir bar, and let the dough wake up in the barrel of the bread machine for 30 minutes; (you don't need to knead a large film to make a small meal bag. You can knead the noodles in 40 minutes with the Chinese method);
7. After the dough wakes up, take it out from the bread machine, evenly divide it into 8 parts, roll it clockwise on the operating platform, the surface is smooth, and then roll it in turn, cover the surface with plastic wrap, and wake up for 15 to 20 minutes; (the wake-up time depends on the quality of the flour, the wake-up is for the convenience of later operation, I use the gold like high gluten flour, which is easy to roll back after 15 minutes, and easy to roll back after 20 minutes);
8. After waking up, roll the dough smooth face down, turn it into a circle, put a small piece of purple potato stuffing with chopsticks, squeeze it like a bun, and put the closing part down; (the dough is a little sticky, you can put a layer of high gluten flour on the chopping board and rolling pin, but it should not be too much, just let the dough not stick, and the closing part must be pinched tightly.
9. After the dough is finished, put it into the baking tray in order. The middle layer of the oven is used for the second fermentation. Put two bowls of hot water into the lower layer of the oven. If the water is cool in the middle of the oven, heat it in the microwave oven. The time of the second fermentation is about 40 minutes to 50 minutes, and the dough can be fermented to twice the size. (there should be a larger gap between the dough and the dough, and the dough will be larger during the fermentation and baking.)
10. Take out the baking tray, preheat the dough at 170 degrees on the top and bottom of the oven, brush the whole egg liquid on the surface of the dough, put sesame seeds on it, preheat it, put the baking tray into the middle layer of the oven, 11-20 minutes, cover the middle dough with tin foil immediately after coloring;
11. Check the state of bread baking. Press the surface of bread with your hands. If you press it, it will be restored. It's really delicious!