Yam and Sesame Pancakes

Wash the yam and peel it.

Peel off the skin, rinse off the impurities, and cut into thin slices;

Steam for about 10 minutes, until chopsticks can easily pierce the yam slices.

Put it in a large bowl and press it into a paste with a spoon;

Stir in sugar while hot, and when it cools to slightly above hand temperature, add dry yeast and stir, then gradually add flour; the amount and water content of the yam vary, so do not add all the flour at once, and mix until a dough forms;

Place it on the cutting board, sprinkle flour, and knead into a smooth dough that is neither too soft nor too hard, and does not stick to your hands;

Roll the dough into sheets 8 millimeters thick, spray a little mist of water on the surface with a spray bottle, and sprinkle a handful of raw white sesame seeds; let it sit for a few seconds, then roll it slightly harder to about 5 millimeters, after rolling and pressing the white sesame seeds can stick more firmly to the dough sheet;

Use small cookie cutters to cut out dough pieces; there are various shapes of cutters, so just choose the one you like. Re-knead, roll out, and cut any remaining dough scraps.

Cover the small dough pieces with a plastic wrap and let them ferment until they are 1.5 times their original size;

Spray a little oil mist in a frying pan with an oil sprayer, place the raw dough pieces in the pan, leaving a little space between them to expand, spray oil mist on the surface again, cover with a lid, and simmer on low heat for 1 minute;

Flip and cook until both sides are golden brown, then remove from the pan, and continue with the remaining raw dough pieces one by one.

Yam and sesame small cakes, crispy on the outside and tender on the inside, nutritious and delicious!