Peel and slice the yam and pumpkin and steam them in a pot, beat in 3 eggs and add a bag of yogurt. Pour them all together into the wall breaker, beat them into a paste and pour them into a basin, then add 3 tablespoons of white sugar (the amount of white sugar can be based on your taste, add more if you like to eat sweet), 5 grams of dry yeast and let it stand for a while.
Add a small amount of flour in batches, stir with chopsticks while adding, then add 30 grams of corn oil, mix into a dough with moderate hardness and softness, and let it ferment in a warm place until it is twice as large. After the dough is served, knead the dough on the cutting board and remove the steam, and knead it for a while.
Wash the peanuts, put them in a clean pot and fry them, and remove the red coat after they have cooled
Place in a grocery bag and roll out with a rolling pin for later use.
Roll out the kneaded dough into large rectangular slices and sprinkle the processed peanuts evenly.
Roll up the large dough sheet with chopped peanuts from the bottom up, roll it up a little tighter, and seal both ends. After rolling, cut it from the middle of the dough roll with a knife, and then twist it up like twisting a twist to form a braid.
Then roll up the finished braid from one end.
Once the braids are rolled, press the ends underneath so that the bread crust is ready.
Brush the bottom and all sides of the rice cooker with cooking oil, then put the bread crust in, let it rise for a second time for 20 minutes, and then brush a layer of egg wash on its surface and sprinkle with sesame seeds.
Press the cake button on the rice cooker. When done, take it upside down from the pan.
It is a combination of nutrients from a variety of ingredients, and it is rich in nutrients.
It's also very soft when you break it open.