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ケーキ(さつまいもパウンドケーキ)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • sweet potato : 250g
  • ホットケーキミックス : 150g
  • 卵 : 2個
  • 無塩バター : 70g
  • 生クリーム : 50ml
  • グラニュー糖 : 40g
  • バニラオイル : 5滴

Time required

60minutes

Procedure

  1. 1) prepare the sweet potato 02:10

    Cut off both ends of the sweet potato.
    Separate for dough and topping.
    Cut the topping into 5 mm squares with the skin on.
    Place in a bowl and soak in water (not listed) for 5 minutes.
    Peel the sweet potato skin for dough.
    Cut into 1 cm wide bite-sized pieces.
    Place in a bowl and soak in water (not listed) for 5 minutes.
    Drain the topping and wipe off the water.
    Place the batter in a heatproof bowl.
    Lightly wrap it, create an air inlet and outlet, and heat it in a 600w microwave for 5 minutes.
    Check the firmness with a bamboo skewer and wipe off any excess water.
    Crush the sweet potato.
    Cover with plastic wrap and cool.

  2. 2) make the dough 06:02

    Put unsalted butter in a heat-resistant bowl and heat it in a 600w microwave for 30 seconds.
    Mix and melt the unsalted butter.
    Beat eggs in a bowl, add granulated sugar and mix quickly.
    Add heavy cream and vanilla oil and mix well.
    Add melted butter and mix well.
    Add 1 and mix well.
    Add the pancake mix and mix well so that there are no lumps.
    Pour into a mold and flatten the surface.

  3. 3) bake 08:48

    Place 2 on a baking sheet and bake in an oven preheated to 170 degrees for 7 minutes.
    Make a notch in the center.
    Place the sweet potato for the topping of 1.
    Bake in the oven for 33 minutes.
    Poke it with a bamboo skewer and remove it from the mold if no raw dough sticks to it.
    Cover with kitchen paper to remove rough heat.
    Cut into desired size and serve on a plate.

Point

・The same amount of salad oil can be substituted for unsalted butter.
・Vanilla extract can be substituted for vanilla oil.
・Fresh cream can be substituted with milk.
・I use a pound type of 18cm. Make cuts in 4 places on an oven sheet or cooking sheet and place them in the mold.
・Separate the sweet potato into 200g for dough and 50g for topping.
・Be careful when soaking the sweet potato in water as the flavor will be lost if it is left for too long.
・If you leave the granulated sugar in the egg mixture, it will absorb moisture and form grains, so mix quickly.
・When removing the heat after baking, the shape will change if it is left in the mold, so be sure to take it out of the mold and let it cool.

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