300g of Chinese yam (peeled)
Ordinary flour 330 grams
20 grams of condensed milk (or sugar)
2 eggs
Yeast 3 g
Corn oil (or tasteless vegetable oil)10g
Steps:
Wash yam and peel it with gloves (because saponin or plant alkali in yam skin will cause irritation to the skin, resulting in allergic reaction).
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Yam will turn purple-black when it comes into contact with air after peeling or cutting, which is caused by an enzyme contained in yam, so after peeling, put yam in water and pour a little white vinegar to prevent yam from changing color.
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Slice the yam and steam it in the pot 12 minutes or so.
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Put it in a container and mash it while it is hot, without granules (to save effort, you can mash it with a rolling pin? )
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Cool the yam paste to room temperature of about 20 degrees (warm to the touch) and add 2 eggs.
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Stir the eggs and yam paste evenly.
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Then add 3 grams of yeast, condensed milk and corn oil in turn (if the weather is too cold, yeast can be added to 4 grams, and sugar can be added without condensed milk)
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Add flour and stir to form a floccule.
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Then knead it into a smooth dough, cover it with plastic wrap and ferment until it is twice as big.
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Fermented appearance
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Perfect drawing
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Take out the dough and add a little dry powder to knead it into smooth dough. The softer the dough is, the better the cake will be.
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Sprinkle a layer of powder on the chopping board and roll the dough into a uniform dough sheet (not too thin) about 0.5 cm thick.
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I use a circular die to press out the shape. Personally, I think it looks better if it is smaller (I use a die with a diameter of 5 cm)
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Lift up the whole dough piece, and the rest is the cut small round cake.
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To bake a soft and delicious cake, the cake must be as soft as an earlobe (this step is crucial, the dough is too thin and shapeless, the cake is too dry, and the baked cake is not soft)
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Put the pressed small round cakes on the chopping board, cover them with plastic wrap and put them in a warm place for fermentation at room temperature. Or put it in a baking tray, directly put it in the oven, and select the fermentation function of the oven for fermentation.
It can be fermented for about 30 ~ 40 minutes. In principle, the cake is obviously fat and light to pick up. If you gently press it with your fingers, it will rebound slowly and the fermentation is completed.
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Preheat the pan with a small fire, put the fermented cakes one by one (the cakes must be fermented before they are put into the pan), brush with a layer of oil, put the cakes on the cover, and shake the pan slightly to heat the bottom evenly until the surface is golden brown (remember it must be a small fire! )
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About 1 minute, the cake in the pot becomes chubby, bake one side, turn it over and bake the other side (be sure to use a small fire! )
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Take a close-up picture
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A cookie that bounces when pinched.
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Delicious and soft stomach-nourishing food is OK
Fancy steamed bread: ferment the dough according to the method of making cakes, add proper amount of dry flour and knead well. Shaping after emptying the gas
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Putting into a pot for secondary fermentation.
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Ferment for about 20-30 minutes, steam with fire for 20 minutes, then turn off the fire and stew for 3-5 minutes.
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Uncover, yam fancy steamed bread out of the pot.
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Soft yam fancy steamed bread
Tips
1, yam must be mashed into mud.
2. The cake must be fermented and then put into the pot.
3. You can use an electric baking pan, but you must use a small fire.
4. When baking the dough cake, add two eggs to the flour, which will not only make the dough cake soft but also particularly fragrant.
5. It is suggested that the temperature of yam paste should be between 15 and 20 degrees when making dough.
6. Share one of the best tips: if you cook too much, you can't eat it. Keep the fresh-keeping bag in the refrigerator or freeze it. When you eat it for the second time, steam it for about 3 minutes, then take it out, preheat the pan without brushing oil, fry it on both sides with a small fire, and it will be the same as what you just made. Try it! Remember to hand in your homework?
7. Because my family and I don't like sweets very much, and eating too much sugar is not only bad for our health, but also takes away excess collagen in our body. Therefore, the sugar content of my prescription is relatively low, so you can increase it according to your own taste.
8. After three optimizations, the recipe is already very good. I've done it many times, and I've never failed. Everyone must follow the steps. Cooking food is originally a matter of tempering the mind, so don't rush for success. If you don't do it well or badly, just read the recipe carefully several times.