Cooking Steps

1. 

   Step1:First, clean the yam and peel it. I use the iron stick yam. It tastes better.

2. 

   Step2:Then cut the yams into small pieces. Put them on the plate. Don't cut them too thick. Otherwise, increase the steaming time.

3. 

   Step3:Steam for 20 minutes at 100 ℃ in the steaming oven. If there is no steaming oven, steam it in a steamer.

4. 

   Step4:Steamed Yam is soft. You can easily poke a hole with chopsticks. Take out the Steamed Yam.

5. 

   Step5:Use a spoon to press into the mud. Like a delicate taste. You can sift the yam mud once. If the yam mud is dry, you can add a little milk to mix it up. Milk should be added in a little bit. Observe the state at any time. Don't add too much. Otherwise, it's too thin and hard to form.

6. 

   Step6:After the yam mud is cooled a little, knead it into a ball. It is recommended to wear disposable gloves during operation.

7. 

   Step7:Put a layer of preservative film on the chopping board, put in the yam mud that is kneaded into a ball, and then lay a layer of preservative film on the surface. Use a rolling pin to roll out the large one and roll it into a rectangular pancake of moderate thickness.

8. 

   Step8:Take out the prepared wild blueberry sauce and toast. This time I used raisin toast. The taste is more rich.

9. 

   Step9:Cut off the four sides of the toast. Then cut it from the middle. Split it in two.

10. 

    Step10:Spread a layer of wild blueberry jam evenly on both sides of the toast.

11. 

    Step11:Then put it on the yam cake. Cut it with a knife. The yam cake and toast should be the same size.

12. 

    Step12:Then cut another piece of yam cake of the same size. Put it on the toast.

13. 

    Step13:Finally, cut the yam cake with blueberry toast into two parts. Put a toothpick in the middle of the top to embellish it. You can eat it.

14. 

    Step14:Greedy?