First, materials? ：

1, yam 1 root (cooked150g).

2. 300 grams of flour. ?

3, eggs 1 piece.

4. 50 grams of milk.

5, sugar 15 grams.

6. 3 grams of yeast.

Second, the yam egg cake practice:

1, yam steamed and cooled, add eggs and milk to make a paste, add melted yeast, sugar, flour (my yam steamed150g), and put all the materials in a dough kneading machine until they don't stick to your hands, just like the usual steamed bread kneading.

2, the dough is fermented twice as big, take it out for shaping, put it on a baking tray for two rounds, cover it with plastic wrap and send it twice as big.

3, the non-stick pan is burned to both sides with a small fire, and it is ok to sprinkle some water if the temperature is too high.

4, it will be out of the pot in minutes, soft and especially delicious.

Morphological characteristics of Chinese yam:

Twisted grass vines. Tubers are long and cylindrical, growing vertically, up to 1 m long, and the cross section is white when dry. Stems are usually purplish red, dextral, and glabrous. Leaves simple, alternate at the lower part of the stem, opposite above the middle part, rarely 3-bladed.

The leaves vary greatly, ranging from ovoid triangle to broadly ovoid or halberd, with a length of 3-9(- 16) cm and a width of 2-7(- 14) cm. The tips are tapered, the base is deeply heart-shaped, broadly heart-shaped or nearly truncated, the edges are often 3-lobed to 3-lobed, the middle lobes are ovoid to lanceolate, and the side lobes are ear-shaped. In seedling stage, the leaves are generally broadly ovoid or ovoid, and the base is deeply heart-shaped.