Ingredients: one yam, 400g flour, 3g yeast.

step

1. Peel an iron stick yam, cut it into small pieces and steam it in a steamer.

Stick a piece of yam with chopsticks, and it will be steamed if it penetrates easily. Add15-20g of sugar while it is hot, and crush it with the back of a spoon or a rolling pin. The reason for mashing it while it is hot is that the viscosity of yam increases after it is cooled thoroughly, so it is not easy to crush it.

2. 400 grams of flour, ground yam paste, an egg and 3 grams of yeast are mixed and kneaded into a uniform dough.

The amount of warm water you need here should be mastered at your own discretion, because the steamed yam mud also contains water, and eggs are added, so the water should be slowly added during the process of mixing flour and adjusted to the appropriate amount.

3. Put the kneaded dough into a bowl, cover it with plastic wrap, and ferment it to twice the size at room temperature, which takes about an hour.

4. The dough is about 500 grams, so I divided it into 5 portions, about 100 grams.

5. Brush the surface of the cake with a layer of oil and sprinkle with some black sesame seeds.

6. To fry yam cakes, it is most worry-free to use an electric baking pan. Brush a layer of oil on the bottom of the electric baking pan, and choose the position of dough cakes, usually 3-4 minutes.