Meryenda
ni CookWhatHK0 na-save
Chinese Yam Mini Pancakes na may pinasingaw na yam, harina, itlog at yeast na pina-proof, pinirito hanggang malambot at ginto.
Hugasan ang Chinese yam, balatan, hiwain sa mga seksyon, at ilagay sa steamer (ang yam ay dapat na 330g sa puntong ito). Pakuluin sa mataas na apoy, pagkatapos ay i-steam ng mga 10 minuto — tapos na ito kapag madaling tumagos ang chopstick.
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.
Durugin ang nilutong yam gamit ang kutsara hanggang ganap na makinis — walang dapat na mga bukol.
Mash the steamed yam with a spoon until completely smooth — there should be no lumps.
Idagdag ang all-purpose flour, puting asukal, milk powder, itlog, yeast, at corn oil sa nidurog na yam.
Add the all-purpose flour, white sugar, milk powder, eggs, yeast, and corn oil to the yam mash.
Haluin ng chopsticks hanggang maging mala-pintas na pinagsamang masa, pagkatapos ay masahin ng kamay hanggang maging maayos na dough. Takpan ng cling wrap at pahintulutang magpahinga ng 10 minuto.
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.
Ilagay ang naipahinga na dough sa kneading mat, budburan ng kaunting harina, at igulong hanggang maging humigit-kumulang 5mm ang kapal, na ginagawang pantay-pantay hangga't maaari.
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.
Gumawa ng mga bilog gamit ang circular cutter — ginamit dito ang 3cm cutter para sa maliliit na cake. Puwede ring gumamit ng mas malaking cutter, ngunit ayusin ang kapal nang naaangkop.
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.
Ayusin ang mga bilog na pinutol sa baking tray, takpan ng cling wrap, at ilagay sa mainit na lugar upang mag-proof.
Arrange the cut rounds on a baking tray, cover with cling film, and place in a warm spot to proof.
Sa mainit na panahon, ang pag-proof sa room temperature ay tumatagal ng mga 50 minuto. Handa na ang mga bilog kapag halatang lumaki at dahan-dahang bumabalik kapag pinindot ng daliri.
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.
Ilagay ang mga bilog sa isang non-stick na kawali na walang mantika — ito ay sulit na ulitin nang tatlong beses. Lutuin sa mababang apoy, at takpan ang kawali habang nagluluto upang mapanatiling pantay ang temperatura.
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.
Kapag naging gintong kayumanggi ang isang panig, baligtarin at ipagpatuloy ang pagluluto sa mababang apoy.
Once one side is golden brown, flip and continue cooking over low heat.
Kapag naging gintong kayumanggi ang magkabilang panig, handa na itong alisin sa apoy.
When both sides are golden brown, they are ready to come off the heat.
Handa na ang malambot na maliliit na Chinese yam cake — napakagaan at malambot!
The soft little Chinese yam cakes are ready — incredibly fluffy!
Basagin ang isa — ang loob ay magaan, at muling bumabalik nang maganda kapag pinisil.
Break one open — the inside is airy, and it springs back beautifully when squeezed.
Ibigay na ang isa sa sanggol!
Serve one to baby right away!
