Yam steamed buns

All-purpose flour 300g	Yam 150g
Milk 130ml	sugar 20 grams
Yeast 3 grams

How to make yam steamed buns

Step 1

Peel and slice the yam and steam for about 20 minutes until cooked.

Step 2

Mash with a fork

Step 3

Pour milk and yeast into a mixing bowl and stir. Add yam puree. The milk has been refrigerated so that the temperature of the yam will not be too high as it rises.

Step 4

Add flour and sugar and knead on speed 2 for six minutes

Step 5

to smooth.

Step 6

I divided it into 50 pieces, the size is arbitrary, and then rolled the dough into a round shape with the smooth side facing up.

Step 7

Use your hands to roll the dough into a round cylinder. This way you will get a fat steamed bun. If it is a small ball, it will be flat when steamed.

Step 8

Place in a steamer, cover with lid, and ferment for 20 to 40 minutes. The fermentation time may vary depending on the temperature in different places.

Step 9

Ferment until light with fingersPress lightly and if it springs back, fermentation is complete. Turn on high heat and start steaming for 12 minutes, then turn off the heat and wait three minutes to open the lid.

Step 10

The white and plump yam steamed buns are just fine. Every time they are freshly steamed, my family will eat them one by one at any time. The freshly cooked steamed buns are the most delicious.

Step 11

Fry some scrambled eggs with soybean paste and stir-fry shredded pork with pickled mustard to eat together. It’s so cozy. Cooking tips for yam steamed buns