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Round kitchen

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Ingredients

Sweet potato (without skin) : 150g
無塩バター : 25g
黒蜜 : 大さじ2
クリームチーズ : 200g
卵(M) : 3個
グラニュー糖 : 60g
薄力粉 : 30g

Time required

100minutes

Procedure

1) make honey potatoes 00:23
Peel the skin of the sweet potato with a peeler and cut off the ends.
Cut the sweet potato into small pieces and place in a heatproof bowl.
Cover with plastic wrap and heat in a 600W microwave for 6 minutes.
Insert a toothpick into the sweet potato to check if it is cooked through.
Mash the sweet potato with a masher, add the unsalted butter and mix until melted.
Add brown sugar syrup and mix to make honey potatoes.
Place the honey in a mold lined with parchment paper and use a rubber spatula to press it against the bottom of the mold to smooth the surface.
2) make the dough 02:36
Add cream cheese to a bowl and mix until smooth.
Separate the eggs into yolks and whites, and put the whites in a separate bowl.
Add the egg yolks to the bowl with the cream cheese and mix well.
Add the soft flour.
Mix well with a rubber spatula.
3) make meringue 04:46
Add 1/3 of the granulated sugar to the bowl containing the egg whites and beat with a hand mixer.
When it becomes white and foamy, add 1/3 of the granulated sugar and whisk further.
Add the remaining granulated sugar and whisk on low speed.
4) Combine the fabrics 05:46
Add 1/3 of Step 3 to bowl 2 and mix with a rubber spatula.
Add another 1/3 of the mixture and mix, being careful not to crush the bubbles in the dough.
Add the above dough to bowl 3 and mix gently.
5) bake in an oven 06:40
Pour Step 4 into the mold and drop the mold several times to remove air.
Spread kitchen paper on a baking sheet, place a heat-resistant container on top, and place the mold inside.
Pour hot water (not listed) on the baking sheet.
Bake in an oven preheated to 200 degrees for 10 to 15 minutes.
Lower the oven temperature to 140 degrees and leave it for 1 minute with the door slightly open.
Bake in the oven at 140 degrees for 60 minutes.
6) 仕上げる 07:49
Remove the mold and peel off the parchment paper to complete.

Point

- Uses a 15cm round mold with a removable bottom.
・If the sweet potato is hard when you pierce it with a toothpick in step 1, heat it additionally.
・If you don't have brown sugar syrup, you can use honey.
・Adjust the amount of brown sugar syrup depending on the firmness and sweetness of the sweet potato.
- Bring cream cheese to room temperature.
・If you forget to bring the cream cheese to room temperature, heat it in a 500W microwave for 40 seconds.
-Keep eggs in the refrigerator until just before cooking.
・Do not over-whip the meringue as this will cause the surface to crack when baked.
・When pouring the dough into the mold in step 5, if there are any large air bubbles, turn the surface with a toothpick to crush them.
・Do not take the mold out of the oven immediately after baking, and let it warm up in the oven to prevent the dough from deflating.