Exercise:
1. Yam is made of iron stick yam, which tastes powdery and glutinous, but not crisp. I'm sensitive to yam, and my fingers itch, so I won't peel it. I'll steam and peel it again, and it won't itch. I use a pressure cooker. It takes about ten minutes to get to SAIC. If it is another steamer, look at the time by yourself, and it will do if it is soft and cooked.
2. Peel the steamed yam and put it in a meat grinder.
3. Beat it into yam mud. If there is no meat grinder, put it in a fresh-keeping bag and roll it with a rolling pin. Even it is convenient to crush by hand. It's always more difficult than it is. )
4. First, add water and yeast to the yam paste, and stir evenly with chopsticks.
5. Add flour and sugar and stir a little. My family didn't like light steamed bread, so I added a little sugar to make the children like it better. You don't have to add it if you don't like it. It doesn't matter.
6. Knead the dough into smooth dough with a dough mixer for about 10~ 13 minutes. Note: Yam paste, pumpkin paste and other dough will be dry at first, and then it will become more and more moist, so don't add water in a hurry, observe it for a while first, otherwise the dough behind it may be too wet and sticky.
7. When the time is up, take it out and arrange it by hand to get a smooth dough. It doesn't matter if the dough is a little sticky, just put a little oil on your hand for easy operation.
8. Note that the dough does not need to be fermented and operated directly. I use a one-time fermentation method, which is faster and simpler. Sprinkle a little flour on the kneading mat and roll it into thin slices.
9. Roll up from one side and grow into strips.
10. Roll the rolled dough back and forth to make the surface smoother and slimmer.
1 1. Cut into steamed bread blanks of almost the same size with a sharp knife.
12. Put the blank into a steamer, put warm water under it, cover it and ferment for about 20 minutes, depending on the volume of the blank.