Hello, I am Marie. Today, I’m gonna show you how to prepare soft and smooth japanese sweet potato cakes【recipe video】 recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 Recipe
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my entire life.
To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- Prepare 1 large sweet potato, 470 g (16 oz)
- Make ready 50 g (1.76 oz, 1/4 cup) granulated sugar
- Get 30 g (1oz, 1/7 cup) unsalted butter
- Prepare 10 g (1/2 Tbsp) honey
- Prepare 1 egg yolk
- Prepare 50 g (1.8 oz, 1/5 cup) heavy cream
- Take 5 drops vanilla oil
- Make ready ■For brushing on the cake
- Prepare 1 egg yolk
- Make ready 1/2 tsp rum
- Get honey
- Make ready ※1cup=235cc(USA)
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!
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