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Sweet potato tart | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Sweet potato : 1 bottle (250g)
(A) Sugar : 20-40g
(A) Butter : 30g
milk : 70cc
Gyoza skin : 8 sheets
Black sesame : 1/4 teaspoon

Time required

45minutes

Procedure

1) Prepare 00:25
Remove the mud from the sweet potatoes, wash them thoroughly, peel them, cut them into 1.5 cm squares, put them in an 18 cm heat-resistant bowl, and soak them in water for about 10 minutes.
2) Crush the sweet potatoes 00:56
Drain the water, wrap it in a microwave oven at 600W for 7 to 8 minutes, press it lightly and heat it until it is soft enough to be crushed immediately, and then crush the sweet potatoes firmly with a fork until it becomes smooth.
3) Make sweet potatoes 01:12
Add (A) to 2 and mix with a fork, replace with a rubber spatula and mix the milk little by little.
4) Spread the gyoza skin 01:48
Arrange the aluminum cups on the top plate for the toaster, and lay the aluminum cups with gyoza skin.
Make folds on the excess skin of the gyoza.
5) Bake the gyoza skin 02:02
Cover with aluminum foil for about 10 minutes with a toaster 1000w and bake until the entire side is crispy.
Turn the top plate over in 5 minutes on the way. After baking, remove the aluminum cup.
If it doesn't brown, make sure the skin is crispy to the sides, then remove the aluminum foil and bake until browned.
6) Serve 03:03
Spoon 3 on the roasted gyoza skin and sprinkle black sesame seeds in the center.

Point

・ Tart is usually made by baking it in a tart shape using cake flour, butter, sugar, eggs, etc., but it is a recipe that can be easily made by laying gyoza skin on an aluminum cup and baking it in a toaster.
・ Sweet potatoes are usually made by mixing sweet potatoes with sugar, milk, eggs, and butter, and then applying eggs to the dough and baking it in the oven, but this saves the trouble of baking without using eggs in the dough. You can also enjoy the crispy feeling forever by putting sweet potatoes on the gyoza tart.
・ Sweet potatoes have different sweetness depending on the season, so adjust the amount of sugar to your liking.
・ Baking only with gyoza skin gives a crispy texture. Also, if you remove it from the aluminum cup after baking, the crispy feeling will last for a long time. Cover with aluminum foil on the way so that it doesn't get too brown.
・ If you cannot eat it, wrap it in the refrigerator or freezer and store it. To reheat, cover with aluminum foil with a toaster and heat at 1000W for about 5 minutes.