70分
Coat the inside of the inner pot of the rice cooker with unsalted butter (not listed) or salad oil (not listed).
Place the unsalted butter in a heatproof container.
Heat in the microwave at 600W for 50 seconds to melt.
Wash sweet potatoes.
Cut off both ends and cut into round slices of about 1 cm.
Expose to water (not listed).
Cut into 9 equal pieces.
Soak in water (not listed) for 10 minutes and pour into a colander.
ボウルに卵を割り入れて泡立て器で溶きほぐす。
上白糖を入れて混ぜる。
牛乳を入れて混ぜる。
ホットケーキミックスを入れて粉気が無くなるまで混ぜる。
2を入れて混ぜる。
3を入れてゴムベラで混ぜる。
1に4を流し入れる。
表面を平らにする。
炊飯器に入れて加熱する。
炊飯器の内釜を取り出す。
お皿を被せて返して生地を取り出す。
網の上で冷まして完成。
・I use a 5-cup rice cooker.
・I use M size eggs.
・Unsalted butter can be substituted with salad oil.
・By applying unsalted butter (out of quantity) or salad oil (out of quantity) to the inside of the inner pot of the rice cooker, the dough will not stick.
・You can double the amount of sweet potato.
・Use sweet potatoes with the skin on.
・Prevent discoloration by exposing the sweet potato to water (not listed).
・During step 5, insert a bamboo skewer into the dough and if it doesn't stick to the raw dough, it's an indication of completion.
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レシピを拡散して応援しよう！
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