Soft and stomach-nourishing yam cake (high in nutrients and low in calories)

Cooking Instructions

1. Wash the yam and peel it with gloves (because the saponin or phytoalkali in the yam skin can cause irritation to the skin, which can cause allergic reactions).

   

2. After peeling the yam or cutting it in contact with the air, it will turn purple and black, which is caused by an enzyme contained in the potato in the yam, so after peeling, put the yam in water and pour a little white vinegar to prevent the yam from changing color

   

3. Slice the yam and steam it for about 12 minutes

   

4. Put it in a container and mash it hot into a mashed yam, not granular (for less effort, you can use a rolling pin to mash it)

   

5. Cool the mashed yam to room temperature of about 20 degrees Celsius (warm to the touch) and add 2 eggs

   

6. Mix the eggs with the mashed yam to combine

   

7. Then add 3 grams of yeast, condensed milk and corn oil in turn (if the weather is too cold, yeast can be added to 4 grams, no condensed milk can also be added with sugar)

   

8. Add the flour and stir until it becomes flocculent

   

9. After that, knead into a smooth dough and cover with plastic wrap and ferment until twice as large

   

10. Fermented good appearance

    

11. Perfectly brushed

    

12. Take the good dough and add a little dry powder to knead it into a smooth dough, the softer the dough, the better the cake

    

13. Sprinkle a layer of flour on a cutting board and roll out the dough into a uniform sheet about 0.5 cm thick (not too thin)

    

14. I use a round mold to press out the shape, and I personally think that a smaller one looks better (I used a mold with a diameter of 5 cm)

    

15. Lift the whole piece of dough and all that's left is the cut round cake

    

16. To make a fluffy and delicious cake, the dough must be as soft as an earlobe (this step is crucial, the dough is too thin and unformed, the dough is too dry, and the baked cake is not fluffy)

    

17. Place the pressed round cakes on a cutting board, cover with plastic wrap and place in a warm place to ferment at room temperature. Or put it in a baking tray and put it directly in the oven and select the oven fermentation function for fermentation.
    Ferment for about 30~40 minutes, in principle, the cake is obviously fat, it is very light to pick up, gently press with your fingers, there will be a slow rebound, and the fermentation is completed

    

18. Preheat the pan over low heat, put in the fermented cakes one by one (the cakes must be fermented well, and then put them into the pan) brush with a layer of oil, put the cake lid and put the lid on, and shake the pan slightly to heat the bottom of the pan evenly until the surface is golden brown (remember that it must be a low heat!). ）

    

19. In about 1 minute or so, the cake in the pan will become chubby, and one side will be seared, turn it over and then burn the other side (be sure to use low heat!). ）

    

20. Take a closer look

    

21. A small cake that springs back when you pinch it

    

22. Delicious and fluffy stomach food is OK

    

23. Fancy steamed buns: Ferment the dough according to the method of making cakes, add an appropriate amount of dry flour and knead well. After venting the air, the body is shaped

    

24. Put it in a pot for secondary fermentation

    

25. Ferment for about 20-30 minutes, turn on the fire and steam for 20 minutes, then turn off the heat and simmer for 3-5 minutes

    

26. Remove the lid and remove the yam fancy steamed buns from the pot

    

27. Soft yam fancy steamed buns