Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, soft and smooth japanese sweet potato cakes【recipe video】. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined. Drain thoroughly, then return to the pan while still hot and mash quickly till smooth.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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
- Take 10 g (1/2 Tbsp) honey
- Prepare 1 egg yolk
- Take 50 g (1.8 oz, 1/5 cup) heavy cream
- Prepare 5 drops vanilla oil
- Prepare ■For brushing on the cake
- Take 1 egg yolk
- Get 1/2 tsp rum
- Get honey
- Get ※1cup=235cc(USA)
Cover the pan with the lid and slowly bring water to a boil. Components in Japanese Sweet Potato Tubers. The phytonutrients associated with different colors in sweet potato do have different health properties. Besides that, however, sweet potato strains have a very similar nutritional profile.
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!
Rich in vitamins, minerals, and phytonutrients, sweet potato has been named the 'healthiest of all vegetables' by The Center for Science in the Public Interest []. Cook in boiling water until tender. Sieve through a mesh strainer if you want a smoother texture. Mix mashed potato with sugar and soft butter. Mix yolk and Mirin to make egg.
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