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Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】
Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

Before you jump to Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit As Well As Healthy.

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Also when you are looking for a snack to hold you over in between meals, grab a handful of nuts or perhaps seeds. One of several health benefits of these types of nuts and seeds would be the Omega-3 and Omega-6 that can be present in them. Omega-3 and Omega-6 are known as essential fatty acids and they are essential mainly because your body uses these fatty acids to keep your hormone levels where they should be. The first thing you may not recognize is that a variety of hormones that you need will only be able to be developed when you have these fatty acids.

If you decide that your health is important to you, you should take these suggestions to heart. The one thing that you need to actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to soft and smooth japanese sweet potato cakes【recipe video】 recipe. You can cook soft and smooth japanese sweet potato cakes【recipe video】 using 12 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】:
  1. Use 1 large sweet potato, 470 g (16 oz)
  2. Provide 50 g (1.76 oz, 1/4 cup) granulated sugar
  3. Get 30 g (1oz, 1/7 cup) unsalted butter
  4. Use 10 g (1/2 Tbsp) honey
  5. Take 1 egg yolk
  6. Get 50 g (1.8 oz, 1/5 cup) heavy cream
  7. Prepare 5 drops vanilla oil
  8. Use ■For brushing on the cake
  9. You need 1 egg yolk
  10. Take 1/2 tsp rum
  11. You need honey
  12. Prepare ※1cup=235cc(USA)
Steps 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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