Toast Yam Roll

Toast Yam Roll

1. One iron stick yam is too long to be seen in the mirror, so I smashed it into two pieces; the iron stick yam has a sweet and glutinous taste, and it is delicious even if it is steamed and eaten directly; there is a vegetable yam, The taste is crisp, not suitable for making this yam roll;

2. Put on gloves or put on a plastic bag, scrape the skin of the yam with a squeegee, then rinse with water, cut into small pieces and put directly on the plate, even the cutting board is not needed; put it in a steamer and steam for 10 minutes. Can

3. Prepare steamed yam segments, fresh milk, sugar, eggs, and homemade toast; toast slices can also be purchased outside;

4. Cut off the four sides of the toast slice, and make the yam roll, only take the soft one in the middle;

5. Use a mud press or a spoon to press the yam into a fine yam mud, add a little milk, fine sugar and mix thoroughly; the amount of sugar can be adjusted according to taste; milk only plays a role of moisturizing and melting the white sugar and binding the yam mud, it is not suitable Too much; you can also put the yam block into the fresh-keeping bag and roll it into mud;

6. Use a rolling pin to roll the toast slices into thin slices. You have to press it on the reverse side to make it smoother and more uniform. To put it another way, the toast slices should be made of soft and moisture-containing ones that have been exposed to the air for too long and severely dehydrated. Can't roll out thin slices;

7. Use a small spoon to dig some yam mud and spread it on the bottom of the toast;

8. Roll up from bottom to top, the yam paste is highly plastic, adjust the shape of the roll by hand to make it as complete as possible; the end of the roll is glued with a little egg liquid, and the interface is pressed underneath; 8 toast yam rolls are all rolled Okay, try to be the same size and thickness, look beautiful;

9. Roll the toast yam roll in the beaten egg liquid, soak the whole body in the egg liquid;

10. Pick up the yam roll with your hands and dip both ends with white sesame seeds; you can hold it directly with your bare hands. If you are particular, wear baking gloves;

11. Lay tin foil on the baking tray in advance, and touch the matte side to eat; put the toast yam rolls covered with egg liquid and dipped in sesame seeds on both ends in the baking tray;

12. Preheat the oven in advance, heat up and down at 200 degrees, turn the heating tube from red to natural color, and then put the baking tray with toast yam rolls into the oven. Fire up and down at 200 degrees for about 25 minutes. If you want to eat the skin, the skin will be more burnt. Crisp, it can be extended for a while;

13. The baked toast yam rolls are brown and very attractive. Don’t eat them right away. The mashed yam is very hot and you will burn your mouth if you accidentally burn it. You can eat it directly or dipped in honey or jam.

Tips:

1. The mucus of yam can cause skin allergies and itching, so try to avoid touching the skin; if you accidentally touch it, you can scrub with vinegar, and then bake it in a safe place over an open flame to stop itching;
2. The milk should not be too much, about 20 grams is enough. If the yam mud is too wet and the hot steam escapes during the heating process, the process of turning the toast roll into a crisp is too long;
3. The amount of granulated sugar in the formula is not too much, adjust it according to the taste; if it is not sweet enough, you can dip it in honey or jam.