Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, soft and smooth japanese sweet potato cakes【recipe video】. One of my favorites. For mine, I will make it a little bit tasty. 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. Drain thoroughly, then return to the pan while still hot and mash quickly till smooth. 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.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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】:
- Take 1 large sweet potato, 470 g (16 oz)
- Prepare 50 g (1.76 oz, 1/4 cup) granulated sugar
- Take 30 g (1oz, 1/7 cup) unsalted butter
- Make ready 10 g (1/2 Tbsp) honey
- Get 1 egg yolk
- Make ready 50 g (1.8 oz, 1/5 cup) heavy cream
- Make ready 5 drops vanilla oil
- Prepare ■For brushing on the cake
- Get 1 egg yolk
- Prepare 1/2 tsp rum
- Take honey
- Take ※1cup=235cc(USA)
These potato cakes are oven baked with melting soft buttery insides and a slightly crispy outside. Great as a side dish for chicken, meat or simply enjoy them on their own with a salad. Enjoy my oven baked mashed potato cakes. Both freshly baked and chilled are delicious, you should try it!
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!
It's savory okonomiyaki with a fluffy and soft texture and crunchy pork on it. Matcha for Pastries & Baked Goods. Matcha (抹茶) is literally powdered green tea, made of top quality tea leaves that are covered before picking, then stone-ground into a delicate fine powder. With its earthy and slightly bitter undertone, matcha has been used as a mainstream key flavoring in making all kinds of sweets, pastries, and baked goods in Japan. 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!.
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