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スイートポテトケーキ|coris cookingさんのレシピ書き起こし

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材料

  • さつまいも : 300g
  • 砂糖 : 70g
  • 卵黄 : 2個分
  • (A) fresh cream : 90g
  • (A) salt : a pinch
  • (A) Brandy : 1 tablespoon
  • (A) Vanilla oil : a little
  • cornstarch : 11g
  • (B) fresh cream (for crème chantilly) : 80g
  • (B) Sugar (for crème chantilly) : 7g
  • 黒ゴマ : 適量

所要時間

60分

手順

  1. 1) prepare 00:32

    Peel the sweet potato and cut into 1-1.5 cm pieces.
    Put plenty of water and sweet potato in a bowl and soak for 5 minutes.
    Drain the water in a colander, add the sweet potato and enough water to cover it in a pot, and put it on medium heat.
    Bring to a boil, then reduce heat and simmer until tender.

  2. 2) make the dough 01:54

    Drain 1 into a colander, drain the hot water, and put it in a bowl while it is still hot.
    Add sugar and beat with a hand mixer on low speed to form a smooth paste.
    Add the egg yolk and mix with a whipper.
    Add (A) in order and mix well each time.
    Finally add cornstarch and mix.

  3. 3) bake 04:13

    Put the dough in a mold lined with baking paper and smooth the surface.
    Pour boiling water until it covers the baking sheet.
    Bake in an oven preheated to 150°C for about 35 minutes.
    Thread a bamboo skewer and if the dough doesn't stick, it's done.
    Leave at room temperature and remove from the mold when cooled.

  4. 4) 仕上げ 05:38

    Make crème chantilly by whisking (C) in ice water.
    Put it in a piping bag with a star tip and squeeze it on top of 3 to decorate.
    Finish by sprinkling black sesame seeds.

Point

・Use a pound cake mold of 170 x 77 x 60 mm.
・Spread baking paper in a pound cake mold.
・Can be used without brandy.
・When mixing the sweet potato into a paste, it will be difficult to mix if there are large lumps left, so mix thoroughly until it becomes a smooth paste.
・Since it has a slightly high water content and a large proportion of sweet potato, the sweet potato may stick to the bamboo skewer, but as long as it doesn't stick to the skewer, it's fine.

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