Yam Breakfast Pancake
| Iron Bar Yam 1 root | White sugar 2 scoops |
| Ripe black and white sesame seeds 30g | flour 200 grams |
| Eggs 1 | Milk 50ml |
| Yeast powder 3 grams |
Step 1
Peel and slice a yam into thin slices, put it into a pot and steam it for about 15 minutes. After the yam is steamed, take it out, add sugar while it is hot, and press it into puree. Mash the yam and let it cool slightly. Beat in an egg, then add sugar, milk, and yeast powder, and stir evenly.
Step 2
Add 200 grams of flour and knead the dough directly with your hands until it becomes a soft but not sticky dough. Cover and let rise until doubled in size.
Step 3
Place the dough on a surface dusted with dry flour and roll out into a sheet about one centimeter thick. Remove the excess dough from the corners, then knead it briefly, then roll it into a large cake, then use the mold to press it into small cakes, then cover all the small cakes with plastic wrap, and let them rise again until doubled. big.
Step 4
After the cakes have risen, heat the electric baking pan over low heat. Gently put the cakes into the electric baking pan. Do not brush with oil. Do not brush with oil. Dry bake!
Step 5
Take the baked cookies out of the pan and put them on a plate. Follow this method to bake all the cakes like this. The cooked pancake is round, obviously thicker, and the surface is slightly browned. Break one open and taste it. The texture is soft and very delicious, just like the traditional sesame cakes I bought when I was a kid. Cooking tips for yam breakfast pancakesIf you don’t have an electric pan, you can also use a pan to bake this cake, but when you use a pan to bake it, you must use a low heat, cover it and bake it for 10 seconds, turn it over quickly, then cover it and bake it for another 10 seconds. , repeat this process 3-4 times until the cake becomes golden brown. This can effectively prevent the cake from being burned.
