Hey everyone, I 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】. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something that I’ve loved my whole life.
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】. Here is how you cook that.
To begin with this 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】:
- Get 1 large sweet potato, 470 g (16 oz)
- Get 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
- Get 1 egg yolk
- Prepare 50 g (1.8 oz, 1/5 cup) heavy cream
- Make ready 5 drops vanilla oil
- Make ready ■For brushing on the cake
- Make ready 1 egg yolk
- Make ready 1/2 tsp rum
- Prepare honey
- Get ※1cup=235cc(USA)
Cake was so good, I didn't even bother to make orange confection glaze. Cake was moist, dense, but not heavy like a brick. This cake could pass as a soft sweet potato loaf depending on what you bake it in. Cover the lid with a kitchen towel to prevent condensation (please don't skip!
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!
This cake could pass as a soft sweet potato loaf depending on what you bake it in. Cover the lid with a kitchen towel to prevent condensation (please don't skip! Cover the pan with the lid and slowly bring water to a boil. Much of Japanese art, culture, and cuisine draws on the principles of aesthetic beauty and the passing of the seasons. Traditional Japanese sweets, known as "wagashi", are also made with these principles in mind.
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