Blueberry Yam Cake

Inputs: 150g of low gluten flour, 150g of yam, 1 egg, blueberries, 2g of yeast.

Practice

1, yam steamed and pressed into the puree, beat the egg and mix well, add the yeast and mix, sieve the low gluten flour and mix into flocs, knead into a smooth dough.

2. Roll the dough into a long strip, cut it into equal portions, knead and press it into a cake, and gently press the blueberries onto the cake.

3, the oven preheated 170 degrees 5 minutes, 170 degrees baked 20 minutes.