I've missed countless delicacies this autumn, but I've never failed the yam

1. Family version of yam doughnuts

1. Peel 1 stalk of Chinese yam, cut it into small pieces, and put it in a pot to steam. Mash out of the pan.

2. Add 8g of sugar, 20g of milk, 1g of yeast and 100g of flour, stir into a dough, and knead it into a dough.

3. Knead the dough until smooth and delicate, cover with plastic wrap and ferment until it is twice as large.

4. Transfer the dough to a panel and knead to vent. The better the exhaust exhaust, the more uniform and delicate the internal structure of the finished product.

5. Sprinkle a little loose flour on the board and roll out the dough into a chopstick-thick pancake (the chopsticks are laid flat).

6. Use a larger mold (cup lid or canned bottle cap) to buckle the dough into large dough sheets, and then use a smaller mold such as piping spout or baby's bottle cap to buckle the middle part to form a hollow circle.

7. Cover with plastic wrap and let the hair rise for about 10min.

8. Brush with a layer of egg yolk and sprinkle with black sesame seeds.

9. Brush the pan with oil, bake the raw embryo over low heat, and after the bottom is golden, turn it over and bake. Once both sides are golden brown, remove from the pan.

Slightly chewy, full of milky aroma, and with the aroma of sesame seeds, those who don't feel addicted can take out the custard sauce or milk cap we made in the previous issues, and match it with a little, it tastes great!

Second, the pan version of the egg-flavored yam cake

1. Two yams, peeled and steamed in a pot, mashed into a puree.

2. Add 2g yeast, 15g sugar, 1 egg, 150g flour

3. Knead into a smooth dough without the need for hair.

4. Roll out the dough into a chopstick-thick sheet, and use the lid of cough syrup to deduct the evenly sized cakes.

5. Cover the raw embryo with plastic wrap and grow until it is twice as large.

6. Brush the pan with oil, add the raw embryo, and fry until golden brown and bulging.

Soft and sweet, with a hint of egg fragrance. It melts in your mouth, and it's a bit like a wedding cake, haha

3. Popping cheese yam

1.1 Larger yam, peeled, steamed and mashed.

2.15g sugar, 60ml, milk, an appropriate amount of glutinous rice flour, add a small amount many times, and knead into a dough

3. Take a small amount of dough in your hands, add mozzarella cheese, wrap tightly, and roll into long strips

4. Crying neighbor's child trilogy, wrapped in egg liquid, sticky breadcrumbs, fried in a hot pan at an oil temperature of 7 minutes, 3min.

The crispy cheese yam on the outside and tender on the inside is out of the pot!

Fourth, spleen-strengthening yam purple potato rice cereal morning drink

2 small purple potatoes, washed and cut into cubes

Peel half a yam and cut it into cubes

A handful of oats

1 handful of raw peanuts

Pure milk 300ml

Put all the ingredients into the wall breaker, "nutritious rice cereal mode", and you can get nutritious rice cereal in 20 minutes.

Friends can add some honey or syrup to taste according to their taste.

Tips: 1. Yams and purple potatoes are raw, because they are crushed and cooked in the process of working in the wall breaker

2. Don't put too much purple potato, otherwise the color will be black.