Today I will share a small yam steamed bun, which strengthens the spleen and stomach, one bite at a time, and the child likes it very much; Water-free and oil-free, rich in nutrients, it is definitely a healthy delicacy, which can be used as a staple food for three meals a day, and can also be used as a daily snack to satisfy cravings
Yam steamed buns
About 250 grams of yam, 2 eggs, 3 grams of yeast, 20-30 grams of sugar, and about 300 grams of plain flour.
Here's how:
First of all, wash the yam, peel it, cut it into thin slices and put it in the steamer to steam, according to personal taste, add 20-30 grams of sugar, make the best use of it, and use the tools you have at home, such as spoons, forks, rolling pins, etc., to pound into a delicate paste.
Note: First, you must remember to wear rubber gloves when peeling the yam, otherwise the mucus will itch on the skin, and the taste is really not very pleasant, don't blame me for not reminding you. The second is that the thinner the slice is, the faster it will be cooked when steaming.
Crack in 2 eggs, add 3g of yeast and stir until the yeast is completely dissolved.
According to the water content of the yam and the water absorption of the flour used, about 300 grams of ordinary flour are added in stages, stirred into a flocculent shape, and kneaded into a smooth dough with moderate hardness and softness. Be sure to knead it for a while, only knead the dough smooth, make a small steamed bun is beautiful, if you feel that kneading is too hard, lazy three or two hard, a knead is not smooth, you can stand for 10 minutes and then knead, it is very easy to knead smooth.
Today, the one-time fermentation method is still used to make this yam small steamed bun, the kneaded dough does not need to be fermented, directly put on the board and kneaded into long strips, and according to their own hobbies and habits of making pasta, cut into uniform small steamed buns, the size is arbitrary, and it is good to be even.
Put the cut small steamed buns into a steamer and ferment to 1.5-2 times the size, then boil the water over high heat, steam for 10 minutes on medium heat, turn off the heat and simmer for 3 minutes, quickly open the lid and take it out.
As long as the dough is kneaded in place, the skin of the steamed steamed buns is delicate and smooth, just like the egg whites that have just been peeled.