The milky yam steamed bun is very suitable for children

350 grams of flour

15 grams of sugar

Yeast 3 g

Cartons of milk (two-thirds used)

120 grams of yam

Peel the yam and cut it into thick slices, then steam it in a pot for 15 minutes.

After the yam is steamed, it is pureed with a spoon and let it cool for later use.

Heat the milk to about 35 degrees, add yeast and stir for later use.

Mix the flour, mashed yam and sugar and stir well.

Pour the milk into the flour and stir as you pour until there is no dry flour.

Knead the dough, cover with plastic wrap and proof, and adjust the proofing time according to the temperature (mine proofed for an hour and a half)

The dough rises to twice its size, tearing it open with honeycombs inside.

Sprinkle the kneading pad with dry flour and remove the dough to vent and knead it into a smooth dough.

Divide the dough into two portions, take one of them and continue kneading, knead until it is very smooth, cut it in the middle and roll it into long strips.

Cut into evenly sized dough bases, and you can cut 8 pieces of dough per piece. A total of 16 pieces of noodles were cut.

After cutting, cover with plastic wrap and let rise for 30 minutes.

Make a pot of cold water and put in the dough base, boil the water and steam for another 15 minutes. Remove from heat and simmer for 3 minutes before uncovering.

The first layer of water vapor dripping is not very pretty

Milk yam is nutritious and delicious, very suitable for children