Yam contains a variety of trace elements, and the content is relatively rich. Yam is a whole grain staple with a high starch content and low fat calories, which helps to reduce the accumulation of subcutaneous fat. For the elderly to eat more yam, there are many benefits that are conducive to strengthening the body. Specific and detailed nutritional effects, you can go online to check it.
In addition, the yam has a crisp taste and good taste, and in terms of consumption, its cooking methods are particularly diverse, you can use it to fry, fry, stew, and boil soup. I'm going to share with you today a pasta made by mixing yam, flour, and eggs. I used a cookie mold to make a floral cake, which is small, fluffy and sweet, and can be used as a staple food for children or as a small snack.
When it comes to the noodles, I did not put white sugar, and when I served it on the table, I used sweet osmanthus sauce to spice it up, and the effect was really good, and the children especially liked it.
Main ingredients:
1 yam, 250 g flour, 1 egg, 3 g yeast powder
Production process:
1: Take a yam, use a peeler to peel the outer skin and rinse it. Cut diagonally with a knife into slices. Soak in clean water in time to avoid oxidation and discoloration.
2: Make water in a pot, drain the water soaked in yam, and place the yam tablets on top of the cage drawer. After bringing to a boil, steam for about 13 minutes.
3, to see if the yam is steamed, you can use a chopstick to prick it, it is easy to pierce through it means that it is cooked. Put it in a basin and use a rolling pin to smash all the yam into a mud shape, the more delicate the better. (If you like to eat sweet taste, you can put some sugar in the yam and stir well)
4: After the yam is slightly cooled, pour the yeast powder in, stir the yam puree well with a rice spoon to melt the yeast powder.
5: Stir well, beat an egg and stir again.
6: Pour 250 grams of flour into a basin, stir into a flocculent shape, and then knead into a soft and moderately hard dough. Cover the pot with a lid or cover with plastic wrap and wake up to 2 times the size of the original.
7, wake up the dough, you can use a finger to poke a hole, observe whether it is collapsed or retracted around, if there is no such state, it means that the dough is good.
8: Sprinkle some dry flour on the panel, move the dough to the panel, and knead it thoroughly to make the dough smoother and more delicate.
9: Use a rolling pin to roll out the dough into large dough sheets about 0.5 cm thick.
10. Use the mold to press out one by one on the dough sheet.
11: Arrange these prepared blanks, cover with plastic wrap and relax for 10 minutes. The rest of the scraps are kneaded back together, rolled out with a rolling pin and pressed in a mold until all the dough is made.
12: Turn the pan to low heat, brush a little oil, put the cake embryo into the pot and cover the pot. After a while, the small cakes were bulging with big bubbles one by one. Turn them all over. Burn both sides until golden brown and you can come out of the pot.
13: Continue to the next pot and continue to cook until all are burned.
14. Finished product drawing. The little yam cake is fluffy and soft, sprinkled with a little osmanthus sauce, which is beautiful and sweet.