1, sweet yam steamed bread

(1) ingredients flour / yam / sugar / yeast

(2) production steps: yam peeled, cleaned, cut into hobnail pieces into a plate. Steam on the pan, cover the pan with a lid and steam over high heat for 15 minutes to steam to softness. Steam the yam while hot with a spoon into the yam puree, you can also use a food processor into the puree, the more delicate the better. I use a food processor to make it, it is faster and more convenient. Melt the yeast and sugar in water, the amount of water depends on the amount of flour you need to make, 1 pound of flour with 3~4 grams of yeast, the amount of sugar according to their own preferences. Pour the yeast water into the pot with the yam, then stir the flour while pouring until there is no dry flour. Knead the dough until it is soft and firm, then seal and let it rise until it is 1.5 times its size. Now the weather is warm, the rise time is about 20 minutes. Place the dough on a lightly floured board and knead until the surface is smooth. Then roll out the dough into a rectangular cake. I like to roll it into a cake and then roll it up and cut it into steamed buns so that the steamed buns will have a sense of hierarchy. Roll up the pastry and cut it into evenly sized dosages. Steam drawer smeared with a layer of oil to prevent sticking, steamed buns cool water on the pot, stand still to wake up 10 minutes. Then cover the pot with a lid, bring the water to a boil over high heat, adjust the heat to medium and steam for 12 minutes, then turn off the heat and simmer for 2 minutes before serving.

2, breakfast biscuits

(1) ingredients flour 300g / milk 170ml / sugar 20g / yeast 2g

(2) production steps: empty pot pour 2g of yeast, 20g of sugar, and then add 170ml of milk, and then stir until the sugar and yeast melted.

Add 300g of flour to the bowl and form a smooth dough. Let rise at room temperature for 15 minutes. 15 minutes later, roll out the dough into a rectangle and brush the surface with oil. Roll up the dough along one end of the pastry as tightly as possible. Use a knife to cut the rolled out pastry into 2-centimeter-thick pieces. Once you have cut all the pastry, press down with your hands to form 1 cm thick patties, then cover with plastic wrap and let rise until 1 1/2 times their size, about 20 minutes. Heat a wok, brush the bottom with cooking oil, place the dough in the wok and cook over low heat with the lid on. Cook one side of the pancake until golden brown, then turn to the other side and cook both sides until golden brown.

3, green onion oil rolls

(1) ingredients plain flour / sugar / yeast / small onion

(2) production steps: 500g of plain flour, 5g of sugar, 4g of yeast, mix well. Then add water in small quantities, stirring as you pour, and stir the flour into a floury consistency. Knead the dough with your hands until it forms a smooth surface, then seal and let it rise until it doubles in size. Wash the scallions, take the leaves and cut them into chopped scallions and put them into a bowl, then add 1 tablespoon of salt. Heat the oil in a wok and pour the hot oil over the chopped scallions. Knead the dough on a floured surface and roll it out into a rectangular shape. Spread the fried scallion oil on the surface of the pastry as evenly as possible. Fold one side of the pastry towards the center and fold it over until it reaches the middle of the whole sheet. Then fold the other side over as well and press gently with your hands so that each position can be fitted together. Use a knife to cut out two pieces of the same size of the dosage, then stack the two areas on top of each other and press them in the center with a chopstick. Pinch the pressed dosage and elongate the ends slightly, then place the chopsticks underneath in the center and pick up and pinch the ends of the dosage with your hands. Turn the chopsticks twice and press down to make this roll shape, then pull out the chopsticks. Grease a steamer drawer with a little oil, put the finished rolls on the pot with cold water, and then let them rise for about 8 minutes in the second time, then you can cover the pot with a lid and turn on high heat to steam. After the fire boiled, adjust the medium heat steam 15 minutes, and then turn off the fire to simmer for 3 minutes can be out of the pot.