Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, soft and smooth japanese sweet potato cakes【recipe video】. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. See recipes for Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 too. 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 foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something that I have loved my whole life.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
- Prepare large sweet potato, 470 g (16 oz)
- Prepare (1.76 oz, 1/4 cup) granulated sugar
- Make ready (1oz, 1/7 cup) unsalted butter
- Prepare honey
- Take egg yolk
- Make ready (1.8 oz, 1/5 cup) heavy cream
- Take vanilla oil
- Get ■For brushing on the cake
- Get egg yolk
- Make ready rum
- Make ready honey
- Prepare ※1cup=235cc(USA)
On picture, I used purple sweet potato but feel free to use any available sweet potato. *Type O, diabetic, and Keto diet friendly recipe.. Both freshly baked and chilled are delicious, you should try it!. Scoop about a tablespoon of the sweet potato mixture into the center of the dough and bring the edges to the center and smooth together. Shape dough in to a round ball with a slightly flattened top.
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!
Sweet potato acts as a mildly sweet thickener, walnuts give it a nutty taste, and with that little touch of cinnamon oooooh hello fall 😌🍂 I need to get better cups and maybe even a better camera - this picture doesn't do it justice!. Add the sugar to the whipped butter. The color is pale and sugar is completely dissolved). Tip: The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. This process is very important for the light and delicate.
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