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ケーキ（スイートポテトケーキ）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

さつまいも : 2本
卵 : 2個
牛乳 : 160ml
砂糖 : 60g
無塩バター : 60g
ホットケーキミックス : 200g

Time required

15minutes

Procedure

1) Heat the sweet potato. 02:23
Place the sweet potato directly into the inner pot of the rice cooker.
Add enough water to cover 1/4 of the sweet potato and cook in a rice cooker.
2) make the dough 03:44
Lightly coat the inner pot with butter (not listed).
Mash the sweet potatoes and add the unsalted butter while hot.
Blend while mashing.
Add eggs and mix, add milk and mix.
3) bake 06:14
Filter 2.
Add sugar and mix. Add pancake mix and mix.
Put it in the inner pot and cook it in a rice cooker.

Point

・The rice cooker in the video uses a 3-cup rice cooker.
・Use medium size eggs.
If you don't have unsalted butter, you can use salted butter.
・Bring unsalted butter to room temperature.
・Choose sweet potatoes that have black juice marks on the cut end.
・If the sweet potato does not fit, leave it as it is, otherwise cut it.
・Both thin and thick sweet potatoes can be added together, but make sure the thick ones are soft after cooking. If it is not cooked, cook it again in the quick cooking mode.
・Cooking the sweet potato slowly in a rice cooker brings out the sweetness.
・When applying butter to the inner pot in step 2, apply a thin layer of butter to prevent uneven baking.
・Peel off the skin of the heated sweet potato and weigh it to 400g. Any leftovers can be cut into cubes and mixed into the cake.
・Add the milk in 3 batches.
・If you want to finish it smoothly, filter it with a coarse sieve and then with a fine sieve.
・In step 3, put the dough into the inner pot and flatten the surface.
・Poke a toothpick or the like after baking, and if no liquid sticks to it, it is cooked.