1. Peel the yam with iron sticks, steam until cooked and soft, and press into puree (preferably sieved)
2. All the ingredients except butter and walnut powder are mixed together.
3. Knead to the expansion stage, add butter and knead evenly.
4. Add walnut powder and knead well.
5. Basic fermentation is carried out at room temperature.
6. Ferment to double the size, press the exhaust to divide into 9 equal parts, and relax the plastic wrap with the round lid for 10 minutes.
7. Round again and put it in a non-stick pan. Into a warm and humid place for secondary fermentation.
8. Ferment to double the size, and put it in the preheated oven at 180 degrees for 25 minutes. (Tin foil needs to be stamped in the middle)
9. Take out the mold and brush a little melted butter on the skin.
10. Finished product
11. Finished product
12. Finished product
Tips:Walnut powder is to roast the raw walnuts and roll them into pieces. The yam must be made of soft iron yam with less water content. The crispy yam used for cooking is not suitable for making bread.
