Easiest Way to Make Delicious Soft and Smooth Japanese Sweet Potato Cakes

Without fail making ultimate Soft and Smooth Japanese Sweet Potato Cakes easy, tasty, practical.

Good Evening every body, at this time you get present recipe Soft and Smooth Japanese Sweet Potato Cakes with 12 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 9 stages of easy cooking Soft and Smooth Japanese Sweet Potato Cakes.

Ingredients for Soft and Smooth Japanese Sweet Potato Cakes

1. Needed 1 : large sweet potato, 470 g (16 oz).

2. Needed 50 g : (1.76 oz, 1/4 cup) granulated sugar.

3. Prepare 30 g : (1oz, 1/7 cup) unsalted butter.

4. Needed 10 g (1/2 Tbsp) : honey.

5. Prepare 1 : egg yolk.

6. Needed 50 g : (1.8 oz, 1/5 cup) heavy cream.

7. Needed 5 drops : vanilla oil.

8. Prepare : ■For brushing on the cake.

9. Prepare 1 : egg yolk.

10. Needed 1/2 tsp : rum.

11. Needed : honey.

12. Prepare : ※1cup=235cc(USA).

If all ingredients Soft and Smooth Japanese Sweet Potato Cakes it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Soft and Smooth Japanese Sweet Potato Cakes

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ.

2. 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..

3. Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz).

4. 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..

5. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined..

6. Add heavy cream in 3-4 parts and mix well each time until combined..

7. 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.).

8. 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..

9. 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!.

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