Japanese sweet potato cake recipe perfect for autumn

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Japanese sweet potato cake recipe perfect for autumn

Sweet potato(スイートポテト)

What kind of dish is sweet potato??

Sweet potato cake is made by mixing sweet potato paste with butter and cream and baking it in the oven, making it the perfect dessert for autumn.

You can easily make a lot of sweet potato cake and freeze it. Let it thaw naturally and warm it up in the oven for a short time before eating.

This is a very simple recipe, but there are some tips to make it delicious.

You can bring out the sweetness of sweet potatoes by heating them over low heat for about an hour rather than heating them over high heat for a short time.

Also, limit the baking time in the oven to about 15 minutes. If you heat them for a long time, they will become dry, so make sure to brown the surface of the sweet potato in a short time.

(Sweet potatoes are sweet and delicious on their own, so I sometimes make them without adding sugar. If you use less sugar and eggs in your confectionery, it will be harder to brown them.)

INGREDIENTS for Japanese sweet potato cake recipe perfect for autumn (10SERVINGS)

1553 kcal Protein 21.5 g Fat 43.4 g Carb 288.6 g Salt Equivalent 1.1 g

NUTRITION FACTS of Japanese sweet potato cake recipe perfect for autumn

  • Sweet potato 700g
  • Butter 25g
  • Plant-based cream 10g
  • 1/2Egg
  • Sugar 30g
  • Vanilla essence 3g
  • 1/2Egg

⋈*The kind of sweet potato that I often use is “Kanta-kun”. It is a special product of Oita. Compared to general sweet potatoes, such as long-term storage, it is produced with a lot of effort. Sweetness like sweets is attractive.

Japanese sweet potato cake recipe perfect for autumn COOKING INTRUCTIONS

Two sweet potatoes weighed 500g. You can peel them before steaming.
  1. Wash the sweet potatoes.
  2. Put the sweet potatoes and 50cc of water in an electric pressure cooker.
  3. Steam the sweet potatoes in steam mode for 40 minutes.
  4. Peel the sweet potatoes and mash them with the back of a fork.
  5. While the sweet potatoes are still hot, mix in the butter and melt it.
  6. Add the plant-based cream, egg, sugar, and vanilla extract and mix well.
  7. The moisture content of the sweet potato may cause the dough to become soft. If it is only slightly soft, chill it in the refrigerator. If it is quite soft, place it in a saucepan and heat it over low heat to evaporate the moisture.
  8. Divide into 50g portions and roll into balls. You can also use oval shapes.
  9. Preheat the oven to 230°C.
  10. Grease generously with egg.
  11. Bake on the top shelf of the oven for 15 minutes.(Mixing a small amount of milk into the egg yolk makes it easier to spread, but be careful not to use too much milk as it will make it harder to brown.)

If you reduce the amount of sweet potato to 500g, you will get a sweet potato paste with a texture that can be piped using a piping bag.

You can also put the sweet potato paste into a cake mold and bake it.

⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.



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