Ingredients: 55g low-gluten flour, Sydney 100g, 25g cranberry, 30g milk powder and 200g iron stick yam.

Operating steps:

1. Iron stick yam peeled and cut into pieces, steamed and pressed into mud, and cranberries chopped for later use.

2. Clean the Sydney, mix the yam mud, cranberries and low-gluten flour, and knead into balls.

3. Put on gloves, take a proper amount of dough and arrange it into finger strips.

4. Brush the oil in the pan, add the Sydney yam finger cake and fry until both sides are golden and cooked.

Tip: Yam must choose iron stick yam, which has less water content and is easier to operate. Because the water content of different Sydney is different, if you think the dough is thin, you can add some flour. If the dough is sticky, you can grease it by hand, which is better for shaping. Milk powder and cranberries are used to enrich the taste. If there is no milk powder and cranberries, it can be omitted without affecting the finished product. The shape of the cake can be played at will.