1. Ingredients: 250 grams of yam (with the skin removed), 200 grams of all-purpose flour, two eggs, 20 grams of milk powder, 20 grams of white sugar (can be increased or decreased as appropriate), and 2.5 grams of yeast.

2. Wear gloves to peel the yam, with a net weight of 250 grams, and steam it for 15 minutes.

3. While hot, add sugar and crush into puree.

4. Leave it for a while, mix thoroughly, and knead it into dough. It must be operated at room temperature, otherwise the yeast will be burned to death. Then add yeast, egg, milk powder and flour to make a dough that is neither soft nor hard. If It is a bit dry because yam has no water. Add a little water or milk appropriately to form a dough and knead it until smooth.

5. Take it to ferment and double the size. I fermented it in the fermentation box for almost half an hour. Room temperature ranges from one hour to one and a half hours.

6. A cup of boiling water can be placed in the fermentation box to promote fermentation.

7. Roll out into a rectangular cake shape, one centimeter thick, then find a cup and press out round cakes one by one. Roll the remaining dough into a cake again, and continue to repeat the operation.

8. Brush a thin layer of oil on the bottom of the pan and fry until golden brown on both sides.