Snack
by CookWhatHK0 saved
Chinese Yam Mini Pancakes blend steamed mashed yam with flour, egg and yeast into a proofed dough, then pan-fry the rounds until soft and golden.
Wash the Chinese yam, peel, cut into sections, and place in a steamer (the yam should weigh 330g at this point). Bring to a boil over high heat, then steam for about 10 minutes — it is done when a chopstick slides through easily.
將山藥清洗乾淨，削去外皮，再切成小段。此時山藥的重量應為330克。把山藥段放入蒸籠裏，用大火蒸大約10分鐘。當山藥能被筷子輕易扎透時，就表示已經蒸熟了。
Mash the steamed yam with a spoon until completely smooth — there should be no lumps.
將蒸好的山藥取出，用勺子將其壓制成細膩的山藥泥，確保沒有塊狀顆粒。
Add the all-purpose flour, white sugar, milk powder, eggs, yeast, and corn oil to the yam mash.
在山藥泥中加入中筋麪粉、白砂糖、奶粉、雞蛋、酵母以及玉米油。
Mix with chopsticks until the mixture forms shaggy flakes, then knead by hand into a smooth dough. Cover with cling film and rest for 10 minutes.
先用筷子將所有材料攪拌成絮狀，再用手揉搓，直到形成一個光滑的麪糰。揉好後，用保鮮膜蓋住麪糰，讓它鬆弛10分鐘。
Place the rested dough on a kneading mat, dust with a little flour, and roll out into a sheet about 5mm thick, rolling as evenly as possible.
把鬆弛好的麪糰放到揉麪墊上，撒上一些手粉，接着用擀麪杖將麪糰擀開，使其厚度大約為5毫米，並確保擀得均勻。
Cut out rounds using a circular cutter — a 3cm cutter was used here for mini cakes. A larger cutter works too, but adjust the thickness accordingly.
準備一個圓形模具，將面片壓成小餅的形狀。我個人製作時使用的是直徑3釐米的模具。當然，你也可以選擇更大的模具來壓制，但請記住，小餅的厚度需要根據其大小進行適當調整。
Arrange the cut rounds on a baking tray, cover with cling film, and place in a warm spot to proof.
將壓制好的圓形小餅整齊地擺放在烤盤中，再蓋上保鮮膜，放置在温暖的地方進行醒發。
In warm weather, proofing at room temperature takes about 50 minutes. The rounds are ready when they have visibly puffed up and gently spring back when pressed with a finger.
由於現在天氣比較熱，在室温下醒發大約50分鐘即可。當你看到面片明顯膨脹變大，並且用手指輕輕按壓後能緩慢回彈，就説明發酵已經完成了。
Place the rounds in a non-stick pan with no oil — this bears repeating three times. Cook over low heat, and cover the pan during cooking to maintain an even temperature.
把小餅放入不粘鍋中，請注意，鍋內不需要塗抹任何油，這一點非常重要，請務必牢記！用小火慢慢煎制。在煎的過程中，可以蓋上鍋蓋，這樣有助於鍋內的温度分佈更加均勻。
Once one side is golden brown, flip and continue cooking over low heat.
當一面煎至金黃色後，將其翻面，繼續用小火煎另一面。
When both sides are golden brown, they are ready to come off the heat.
待兩面都煎成誘人的金黃色時，就可以出鍋享用了。
The soft little Chinese yam cakes are ready — incredibly fluffy!
這樣，一個個口感軟糯的山藥小餅就大功告成了，它們吃起來超級鬆軟！
Break one open — the inside is airy, and it springs back beautifully when squeezed.
掰開一個小餅看看，你會發現它的內部組織非常蓬鬆，輕輕捏一下，回彈性也非常好。
Serve one to baby right away!
趕緊給家裏的寶寶嘗一個吧。
