# 冬天要多吃红薯，加2根山药，不水煮不油炸，孩子天天吃都不够！

Source: https://www.youtube.com/watch?v=tcJzlh-9htc
Recap page: https://rapidrecap.app/video/tcJzlh-9htc
Generated: 2026-01-26T10:04:21.708+00:00

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## Quick Overview

The video demonstrates how to make soft, fragrant, pan-fried steamed buns (mantou) by incorporating mashed sweet potato and yam into the dough, resulting in a nutritious, no-knead, no-proofing recipe that is suitable for both adults and children.

**Key Points:**
- The recipe uses 200g of peeled sweet potato and 120g of peeled yam, which are steamed for 15 minutes on high heat before being mashed into a smooth paste.
- The dough preparation combines 420g of flour, one spoonful of sugar, optional milk powder for fragrance, the mashed sweet potato/yam mixture, and activated yeast water.
- The mixture is first stirred into a shaggy mass, then 20g of cooking oil is added, and it is mixed until a dough forms, which initially does not need to be smooth.
- The dough is kneaded briefly (resting for 10 minutes helps achieve smoothness) and then mixed with an appropriate amount of black and white toasted sesame seeds.
- The final dough requires no proofing; it is flattened into a sheet about 1 cm thick, cut into 3 cm wide strips, and then cut into small square/rectangular pieces.
- The pieces are pan-fried in melted butter over low heat for about one minute on the bottom until golden brown, then flipped and the sides are briefly seared for a total cooking time of 6 to 8 minutes.
- The final product is described as having a crispy exterior and a soft, fluffy interior texture similar to bread, with a strong milky fragrance.

![Screenshot at 0:00: The initial ingredients, two red sweet potatoes and two yam roots, are displayed in a woven basket, setting the stage for the healthy snack recipe.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-00-00.jpg)

**Context:** This video is a cooking tutorial presented by 'Xiao E Mei Shi' (Little Grain Food) detailing a simple, no-knead, no-proofing method for making nutritious pan-fried buns (mantou) enriched with sweet potato and yam, intended as a healthy snack or meal component for both adults and children.

## Detailed Analysis

The tutorial begins by preparing the vegetable base: two red sweet potatoes and two yam roots are peeled, steamed on high heat for 15 minutes (0:32), removed (0:36), and then mashed thoroughly with a fork until a fine, lump-free paste is achieved (0:43). Separately, the dry ingredients are prepared: 420g of flour, a spoonful of sugar, and optional milk powder are mixed in a bowl (1:04). The mashed sweet potato and yam mixture is added to the dry ingredients, and they are initially mixed into a shaggy mass (1:18). Then, 20g of cooking oil is added, and the mixture is combined to form a dough, which is noted to be rough initially (1:34). After kneading briefly, the dough rests for 10 minutes, becoming softer (1:42). Roasted black and white sesame seeds are incorporated, and the dough is kneaded again until smooth (1:54). This dough does not require proofing; it is flattened on a floured surface to a thickness of about 1 cm (2:17), cut into 3 cm wide strips (2:26), and then cut into small rectangular pieces (2:35). These pieces are arranged on a pan coated with melted butter (which provides a milky flavor, though regular oil can substitute) (2:59), leaving space between them (3:04). They are pan-fried on low heat for about one minute per side until golden brown, requiring a total of 6 to 8 minutes (3:35). The final product is highly praised for being crispy on the outside, fluffy inside like bread, and having a strong milky aroma.

### Ingredient Preparation

- Steam 2 sweet potatoes and 120g yam for 15 minutes on high heat
- Mash steamed ingredients until smooth (0:43)
- Activate 5g yeast in warm water (1:00)

### Dough Mixing

- Combine 420g flour, sugar, optional milk powder, and the mashed vegetable paste
- Add 20g cooking oil and mix into a shaggy dough (1:25)
- Knead briefly, rest for 10 minutes, then incorporate black and white sesame seeds and knead until smooth (1:54)

### Shaping

- Flatten dough to 1cm thickness
- Cut into 3cm wide strips, then into small rectangular/square pieces (2:35)

### Cooking Process

- Pan-fry pieces in melted butter over low heat, cooking one side for 1 minute until golden brown (3:10)
- Flip and sear the sides briefly, total cooking time 6-8 minutes (3:35)

### Final Result and Texture

- The finished sesame yam-sweet potato buns are crispy on the outside, soft and fluffy inside like bread, and carry a strong milky fragrance (4:06)

![Screenshot at 0:04: The initial raw ingredients—red sweet potatoes and yam roots—placed in a basket.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-00-04.jpg)
![Screenshot at 0:11: The yam root being peeled on a wooden cutting board.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-00-11.jpg)
![Screenshot at 0:26: Steamed yam slices \(white\) and sweet potato slices \(orange\) arranged separately in a round tray before being placed in the steamer.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-00-26.jpg)
![Screenshot at 0:56: 5g of yeast being dissolved in warm water to activate it.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-00-56.jpg)
![Screenshot at 3:15: The dough pieces being flipped on the pan to brown the second side.](https://ss.rapidrecap.app/screens/tcJzlh-9htc/00-03-15.jpg)