1. Peel the prepared 1-2 yams with gloves, wash them and cut them into small pieces. It should be noted that the mucus of yams can make people allergic to skin, so it is best to wear gloves to prevent allergies.

2. Add water to the pot and bring it to a boil. Put the yam in a steamer and steam it for 15 minutes.

3. Put the steamed yam into a big bowl, and mash it with a spoon while it is hot. Here, it is important to mash the yam as delicately as possible.

4. After mashing the yam, let it cool slightly, beat in an egg, add 1-3 spoonfuls of white sugar, add 5g of milk powder and 3g of yeast powder, and then stir well.

5. Add 2 grams of flour and stir well. Here, it should be noted that the flour should be stirred while pouring, and then kneaded into a smooth dough, covered with a lid and proofed for 1 hour to make the dough twice as big.

6. After the dough is proofed, take a panel, sprinkle a layer of flour on it to prevent it from sticking to the panel, put the dough on the panel, simply knead it and exhaust it, then roll it into a round cake with a rolling pin with a thickness of about half a centimeter to 1 centimeter, then use a wine glass to invert it on the cake and press it into small cakes one by one.

7. Remove the extra noodles from the corners, then simply knead them, roll them into big cakes, re-press them into small cakes with cups, then cover all the small cakes with plastic wrap, and wake them up again to double their size.

8. After the cookies wake up, take a pan, brush it with a layer of oil, put the cookies into the pot with a small torch, cover it and slowly burn it with a small fire.

9, almost 1 seconds, quickly turn over, then cover and stew for 1 seconds and immediately turn over, so that after turning over for 3-4 times, the cake is basically cooked when it is browned on both sides.