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スイートポテト（きび砂糖のスイートポテト）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

さつまいも : 約300～320g
(A) fresh cream (35%) : 80g
(A) millet sugar : 50g
(A) Unsalted butter : 30g
egg : 1個
卵黄 : 1個

Time required

40minutes

Procedure

1) make the dough 00:22
Lay a cooking sheet inside the mold.
Peel off the sweet potato skin, place in a heat-resistant bowl and cover with plastic wrap.
Microwave at 600w for 2-4 times until soft.
Whisk with a whisk.
Add (A) and mix.
Cover with plastic wrap and heat in the microwave at 600w for 2 minutes.
Mix, add eggs and mix well.
2) bake 03:14
Pour 1 into the mold.
Lightly drop the mold to make sure the dough fits tightly.
Brush the surface with egg yolk.
Bake in an oven preheated to 200 degrees for 20 minutes.
Take it out and let it cool.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a pound type of about 8.5 cm x 17 cm x 6 cm.
・For sweet potatoes, enter the amount with the skin on.
・If you want to make the sweet potato smooth, strain it.
・You can use steamed sweet potatoes.
・Paint the egg yolk in a pattern with a fork. Adding espresso gives it a rich and beautiful color.
・You can change millet sugar to white sugar or brown sugar.
・Fresh cream can be changed to milk.