1. Prepare all materials.
2.
Wash the yam and steam it in a pot.
3. The steamed yam is peeled and rolled into puree.
4. Open the nest with flour, put yam puree, sugar, yeast, and milk powder on top.
5. When the water is poured, stir while pouring.
6. Knead into a smooth dough. Cover with plastic wrap and wake up for 8 minutes.
7. Use a rolling pin to roll the awake dough into a rectangle with a thickness of 0.5 cm.
8. Brush a little water on the dough and roll it up from top to bottom. Slightly organize the long bars.
9. Cut into small pieces with a knife. Put it on greased paper.
10. Move the whole dough to the steamer and leave it to ferment for about 30 hours (properly extend the fermentation time in winter)
11. Send to 1.5 times the size. Steam on high heat for 15 minutes, turn off the heat for 5 minutes
Tips:To make buns with a smooth skin, you must knead the dough more.
Use one fermentation to save time
