Pan version of sweet and sour cranberry yam pancakes

Overview

I have picky eaters at home and don’t like to eat iron-bar yam, but for a change, it’s so delicious that I can’t stop eating it. It strengthens the spleen and stomach, is very soft, and is very suitable for babies to eat. With the addition of sweet and sour cranberries, the taste is even better.

Tags

• pasta
• home cooking
• breakfast
• condensed milk
• crushed cranberries
• egg
• high sugar resistant dry yeast
• milk powder
• special wheat core wheat flour for golden arowana dumplings
• yam puree

Ingredients

Steps

1. 1 Peel the yam and cut into small pieces.

   

2. 2 Steam in a pot and press into puree.

   

3. 3 Add eggs, condensed milk and yeast to the basin and stir evenly.

   

4. 4 Add the crushed yam.

   

5. 5 Add flour and milk powder.

   

6. 6 Knead into a ball and add cranberries.

   

7. 7 Knead it smooth again, cover with plastic wrap and let it rise for 15 minutes.

   

8. 8 Sprinkle some flour on a kneading mat to prevent sticking, and roll out the dough into a sheet about 0.5cm thick.

   

9. 9 Use the mold to press out the shape.

   

10. 10 Leave to rise in a warm place until doubled in size.

    

11. 11 Brush a non-stick pan with a thin layer of cooking oil. Turn on low heat and fry slowly.

    

12. 12 Turn on low heat and fry slowly until the bottom is colored, then flip and fry. Once both sides are colored, it is ready to eat.

    

13. 13 Remove from the pan. Soft and delicious like bread.