さつまいもモンブラン｜ゆう スイーツ研究家さんのレシピ書き起こし

・The portion is for 2 to 3 people.
・Crush the sweet potato until smooth.
・If you don't have a strainer, you can use a strainer instead.
・Mitsuimo has a strong sweetness, so you don't need to add much sugar. If the regular sweet potato is not sweet enough, increase the amount of sugar.
・Adjust the amount of milk according to the potatoes.
・The ease of squeezing, the ease of filtering, and the smoothness vary depending on the hardness of the dough.
・When adding butter to the dough, reduce the amount of milk.
・Using salad oil instead of butter increases the richness.
・Lift the dough until it is firm enough to fall off.
・When filtering, use a strainer with a fine mesh.
・If you put it in a strainer, filter it by pressing it.
・ Piping bags are available at 100 yen shops. The narrower the tip of the bag, the finer the squeeze.
・Put the dough in the bag and twist the upper part. Easy to squeeze by twisting.
・Putchin pudding uses agar and gelatin, so it separates when cooked and does not harden easily.
・Use a pudding that contains eggs.
・Make the custard soft so that it melts.
・Mix the cake flour until it no longer feels powdery.
・The custard becomes smooth by heating it several times.
・ By heating at 200W, the powdery smell is removed and you can make it delicious. You can make it as firm as you like.
・Spread the castella so that there are no gaps.
・Lay the custard flat.
・Put the sweet potato cream diagonally and squeeze.