Steps to Make Any-night-of-the-week Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, soft and smooth japanese sweet potato cakes【recipe video】. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have soft and smooth japanese sweet potato cakes【recipe video】 using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:

1. Make ready 1 large sweet potato, 470 g (16 oz)
2. Make ready 50 g (1.76 oz, 1/4 cup) granulated sugar
3. Take 30 g (1oz, 1/7 cup) unsalted butter
4. Take 10 g (1/2 Tbsp) honey
5. Take 1 egg yolk
6. Make ready 50 g (1.8 oz, 1/5 cup) heavy cream
7. Make ready 5 drops vanilla oil
8. Take ■For brushing on the cake
9. Prepare 1 egg yolk
10. Make ready 1/2 tsp rum
11. Prepare honey
12. Take ※1cup=235cc(USA)

Instructions to make Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:

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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