Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, soft and smooth japanese sweet potato cakes【recipe video】. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Try Creating This Sweet Potato Pie With Marshmallow Meringue. 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.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I have loved my entire life.
To get started with this particular recipe, we must 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】:
- Take 1 large sweet potato, 470 g (16 oz)
- Take 50 g (1.76 oz, 1/4 cup) granulated sugar
- Make ready 30 g (1oz, 1/7 cup) unsalted butter
- Make ready 10 g (1/2 Tbsp) honey
- Prepare 1 egg yolk
- Prepare 50 g (1.8 oz, 1/5 cup) heavy cream
- Make ready 5 drops vanilla oil
- Take ■For brushing on the cake
- Take 1 egg yolk
- Get 1/2 tsp rum
- Make ready honey
- Get ※1cup=235cc(USA)
In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Whereas steamed orange potatoes can be mushy, airy, or even stringy (I'm sorry but it's true!), steamed Japanese sweet potatoes are dense, luscious, and spoonable—the texture of a really cold. Components in Japanese Sweet Potato Tubers.
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!
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. 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 []. This method = soft, moist, fluffy Japanese sweet potatoes. For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth.
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