Yam and red bean cake (oven pan will do)

It is said that yam is nutritious, often eat many benefits, but some children may not like to eat, whether it is soup or stir-fry, do not touch, want to catch the child's appetite is not difficult, there are yams at home, all come to try this yam red bean cake, soft and sweet method is simple, mash the yam into a puree and add other ingredients to mix, into a fresh and soft cake, golden and attractive, the child can not see the yam and eat it naturally. It can be made in the oven or in a pan, and it is full of filling, sweet and delicious, and the family can eat it with confidence. Because I received more feedback, some people made it according to mine no problem, some people made it to get their hands, I thought about it should be that the degree of flour and yam steamed by everyone is different, the amount of flour can be appropriately adjusted, depending on the situation, the appropriate amount of milk can be appropriately reduced, do not pour it in at once

Ingredients

Ironstickyam 250 gram

Milk 50 gram

Castersugar 10 gram

Yeast 2 gram

All-purposeflour 200 gram

Redbeanpaste 250 gram

Cooking Instructions

All materials at a glance
Peel the yam and cut it into small pieces, put it in a steamer and steam it for 20 minutes.
After steaming, take out and press into mashed yam
Add milk, caster sugar and yeast and stir to combine. (The yeast should wait for the yam puree to cool down a little before adding it, too high a temperature will make the yeast ineffective)
Add the flour and stir with chopsticks to form a flocculent
Knead into a smooth dough, cover with plastic wrap and let rise until 1.5~2 times larger
After the fermentation is completed, take it out, knead and exhaust it, then roll it into long strips, and cut it into equal amounts of small agents.
Knead the small agent round and flatten
The middle wrap is filled with bean paste
Twist and close the mouth and press slightly to form a round cake
The surface is pressed with black sesame seeds
Cover with plastic wrap and let rise for 15 minutes
Brush a frying pan with thin oil and add the finished yam bean paste cake
Pour a little warm water along the sides of the pot and cover until the water evaporates. (when I use an oven, an oven reference temperature of 180Â°C bake for approximately 25 minutes)
Fry over medium-low heat until golden brown on both sides, and the state that can easily rebound when pressed is cooked through.
The finished biscuits can be sealed and frozen for 5 days, refrigerated for 3 days, and can be reheated before eating.