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Sweet potato scone | Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

sweet potato : 140g
salted butter : 35g
cane sugar : 25g
cake flour : 140g
Baking powder : 3g
milk : 40g
黒ごま : 適量

Time required

40minutes

Procedure

1) cut sweet potato 00:08
Peel the skin of the sweet potato, cut it into 1cm thick slices and soak in water. Change the water once in between.
Discard the water and heat in a 600W microwave for 3 minutes.
2) mash the sweet potato 00:50
Mash 1 with a masher, add butter and sugar and mix with a rubber spatula each time.
Chill in the refrigerator for 30 minutes.
3) make the dough 01:37
Add cake flour and baking powder to a bowl and mix.
Add 2 and mix by scooping from the bottom.
Pour in the milk in two batches. If the dough becomes sticky, stop adding halfway through.
4) mold 03:05
Assemble the dough on the table.
Dust with flour, divide into halves, stack and fold again. Repeat the same 3 times.
Form into 12cm squares and cut into 16 equal pieces.
5) bake in an oven 04:31
Arrange 4 on a baking sheet, brush with milk (not listed), and top with black sesame seeds.
Bake in an oven at 190°C for 16-18 minutes to complete.

Point

・If you don't have millet sugar, you can use other types of sugar.
・When adding sweet potatoes to powders, be sure to cool them before adding them.
・To prevent uneven baking, change the front and back of the top plate halfway through.
・Can be stored for up to 3 days. You can also wrap them individually in plastic wrap, place them in a ziplock bag, and freeze them. In that case, let it thaw naturally at room temperature, wrap it in aluminum foil, and rebake it to make it delicious.