Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, soft and smooth japanese sweet potato cakes【recipe video】. One of my favorites. This time, I am going to make it a little bit unique. This will be really 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 recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook soft and smooth japanese sweet potato cakes【recipe video】 using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- Get 1 large sweet potato, 470 g (16 oz)
- Prepare 50 g (1.76 oz, 1/4 cup) granulated sugar
- Make ready 30 g (1oz, 1/7 cup) unsalted butter
- Get 10 g (1/2 Tbsp) honey
- Make ready 1 egg yolk
- Get 50 g (1.8 oz, 1/5 cup) heavy cream
- Prepare 5 drops vanilla oil
- Make ready ■For brushing on the cake
- Get 1 egg yolk
- Take 1/2 tsp rum
- Get 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.
Instructions 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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