Yam cake

sugar 15 grams	All-purpose flour 150g
Iron Bar Yam 150g	Milk powder 5 grams
Yeast 3 grams	Coconut oil 10 grams
Eggs 1

How to make yam cake

Step 1

Peel the iron rod yam and steam it in a pot. You can use chopsticks to pierce it halfway. The chopsticks can easily pierce it and it will be done.

Step 2

Take 150 grams of steamed yam, put it into a basin and pound it into yam puree.

Step 3

Add sugar and eggs and mix well

Step 4

Add yeast, milk powder, and coconut oil (coconut oil makes it really delicious)

Step 5

Add flour and stir with chopsticks into small dough

Step 6

Knead into a ball with your hands, cover with plastic wrap and let rest for 10 minutes

Step 7

Place the dough on a mat and roll it out into a large piece, not too thin. Use a round object of suitable size to press the dough into a cake.

Step 8

Take out the cookies and place them on the baking sheet and arrange them neatly. Roll the remaining dough into a round shape and flatten it again and continue with the above steps! Shape all the dough into small cakes in turn.

Step 9

Cover with plastic wrap and ferment for about half an hour to forty minutes.

Step 10

Brush a thin layer of water on the surface of the fermented dough

Step 11

Sprinkle some black sesame seeds on the surface

Step 12

Place in the preheated oven at 160 degrees for about 25 minutes

Step 13

out of the oven Yam cake cooking tips

1. If you don’t have coconut oil, you can replace it with corn oil, but it won’t be as fragrant as coconut oil. 2. The taste is relatively light. If you like sweet food, you can add more sugar. 3. The freshly baked cakes have no taste. The more you eat them the next day, the more fragrant and aftertaste you have. 4. The temperature of each oven is different, so the temperature and time I gave are for reference only. You can adjust the time based on the actual temperature of your own oven. 5. Press the sides with your hands. If it doesn’t dent, it means it’s done.