Bowtie bread

1. Pour the toast powder, fine sugar, egg mixture, salt, butter, and milk into a kneading jar, with dry yeast on top. Start kneading the dough, as the weather is hot and the milk and egg mixture need to be refrigerated before use.

2. Knead the dough until it reaches its filmy state, which will make the bread incredibly soft, especially when it is fermented in one go.

3. Add 1/3 of the dough to purple sweet potato flour and knead it into a pink dough. The color of purple sweet potato flour can easily change color after high temperature, so you can add two drops of red velvet liquid to it to make the bread look better.

4. Divide the white and pink dough evenly into 6 small dough pieces, cover them with plastic wrap to relax, and refrigerate them when the weather is hot.

5. Take out two white dough pieces and use a rolling pin to roll them into a circular shape with a diameter of 12cm. Roll out the pink one into a circular shape with a diameter of 9cm. Cover the pink one on top of the white dough and press it gently with your hand. Cut 2 cuts below the midline with a knife, then cut one on top, and divide the rest into 6 parts.

6. For the three portions of dough on the left and right sides, pick up the middle piece, press it together on both sides, then cover the middle piece and tidy both sides.

7. Cover the bottom of the noodles and press the excess onto the bottom of the noodles. The beautiful bow will be arranged and placed in a warm place to ferment and expand, about 1.5 times the size.

8. This is the fermented dough, which looks very bulging. Preheat the upper and lower tubes of the oven at 180 degrees and bake it in the middle layer for about 20 minutes. Bake for about 8 minutes. Cover with tin foil to prevent excessive heat. After baking, take it out and let it cool.