Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, soft and smooth japanese sweet potato cakes【recipe video】. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Japanese Sweet Potato Cake Recipe (Low Flour) This is a low-flour, lightly sweetened sweet potato cake inspired from Japan. The texture is light and airy. Soft and sticky texture, one of my favourite snacks since I was a child.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have soft and smooth japanese sweet potato cakes【recipe video】 using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- Take 1 large sweet potato, 470 g (16 oz)
- Prepare 50 g (1.76 oz, 1/4 cup) granulated sugar
- Take 30 g (1oz, 1/7 cup) unsalted butter
- Get 10 g (1/2 Tbsp) honey
- Get 1 egg yolk
- Take 50 g (1.8 oz, 1/5 cup) heavy cream
- Get 5 drops vanilla oil
- Take ■For brushing on the cake
- Make ready 1 egg yolk
- Get 1/2 tsp rum
- Prepare honey
- Take ※1cup=235cc(USA)
Creamy and Smooth Japanese Sweet Potato. I strongly recommend weighing them and make an adjustment if necessary after. Sweet Potato Pie Recipe & Video. Sweet Potatoes are used in both sweet and savory dishes.
Steps to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ
- Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothly.
- Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
- Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F.
- Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
- Add heavy cream in 3-4 parts and mix well each time until combined.
- Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.)
- Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture.
- Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It's all done!
But like the pumpkin, I prefer To make Sweet Potato Puree, we bake the potatoes in the oven until their flesh becomes soft and tender. Japanese sweet potatoes are the ultimate superfood—they're healthy, nutritious, delicious and filling! While this isn't a particularly complex recipe, I Japanese sweet potatoes are purple on the outside and yellow inside. I've also anecdotally found that the water content of a Japanese sweet potato. Sweet potato cake is one of those dishes that are very Dominican.
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