Yam and Two Eggs Steamed Buns - No Oil, No Water, Ready to Serve with Date Flavor

Today I'm sharing a very simple and delicious sweet potato egg bun recipe. It's completely oil-free, nutritious, and has a subtle date aroma.

Instructions:

1, Peel and wash the sweet potatoes, then slice them thinly and steam for about 20 minutes until soft.

2, Mash the steamed sweet potatoes into sweet potato puree. After cooling to room temperature, add 2 grams of yeast powder, beat in two eggs, and then add a spoonful of white sugar, stirring until well combined to dissolve the yeast and sugar.

3, Add approximately 150-200 grams of flour (the amount of flour should be adjusted according to the amount of sweet potato and the size of the eggs), stir until a flour paste is formed, then knead into a smooth dough, cover with plastic wrap and let it ferment until doubled in size.

4, After the dough has fermented, add a little baking soda to remove the sour taste from fermentation, knead and deflate the dough. Brush a little edible oil into a small bowl, place the deflated dough in it, arrange cleaned dates, cover with plastic wrap and let it ferment until doubled in size.

5, After fermentation is complete, put it into a steamer, add boiling water and steam for 30 minutes.