Cooking Steps

1. 

   Step1:Chinese yam with gloves, peeled, washed and sliced (116g after peeled), steamed in the pot for 20 minutes. Try with a fork. It's soft and ready to be cooke

2. 

   Step2:Use one end of a fork or rolling pin to press the yam into mud. Let it warm for standby (be careful not to heat it too much. It will burn the yeast powder

3. 

   Step3:Then add egg, flour 130g, sugar 13g (xylitol I added), yeast 2.5

4. 

   Step4:Stir with chopsticks to make flocs. Knead into a soft dough (the dough is soft and the cake is soft). If it is too sticky, add some flour properly. Cover with a large bowl or plastic wrap and wake up for 10 minutes.

5. 

   Step5:Roll out into a big round cake about 5mm thic

6. 

   Step6:Take out the mold you like. You can also use the cup mouth to press out the desired shap

7. 

   Step7:Spread noodles on the baking tray. Arrange the pressed cakes. Put them into the fermentation function of the oven. Ferment for about 40 minutes. Ferment for about 60 minutes at room temperature. The cake becomes fat and light. Adjust the time at will.

8. 

   Step8:Take it out and put it directly into the non stick pot. Close the lid. Turn one side to change color and the other side. I'll turn the other side in about one minute

9. 

   Step9:It takes about three minutes for the whole process. Press the side of the cake. Whether it rebounds or not. Rebound means the cake is cooked.

10. 

    Step10:My daughter was in a hurry to eat. She didn't take a satisfactory section picture. The finished product was really super soft.