Blueberry Yam Cake
Overview
Yam has the effect of nourishing, strengthening and aiding digestion, and is recognized as a good tonic. Huaiqing Prefecture in Henan Province (today's Boai, Wuzhi, Wenxian and other places) produces the best, so it is called Huaishan Yao, also written as Huaishan. Huaiyam was exhibited at the 1914 Panama International Exposition and became famous both at home and abroad. Over the years, it has been exported to more than ten countries including the United Kingdom and the United States. It has a soft, glutinous texture and a sweet taste. It is often eaten as a pre-dinner dessert with various jams. This time I will make a popular blueberry yam cake, which is delicious and delicious^_^
Tags
Ingredients
Steps
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Wash away the dirt on the surface of the yam.
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Use a paring knife to peel off the skin, cut into small pieces and soak in water immediately to prevent oxidation and discoloration.
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Boil an appropriate amount of water in a steamer, remove the water from the yam, put it in a basket and steam for 20 minutes until soft. Take it out and add milk and sugar while it's still hot.
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Use a clay press to press the yam into a smooth, grain-free paste.
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Cut a small opening in the piping bag and put it into the piping nozzle. Put the yam puree into the bag and press it downwards.
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Frame the shape you like.
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Take another piping bag and fill it with blueberry jam, cut a mouth the size of a grain of rice, draw a circle and squeeze it on the yam cake, and a pleasing little dessert is completed^_^.
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Like a flower
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Blooming one after another
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Waiting for people to taste
