I Can’t Stop Eating Sweet Potatoes Like This :: Easy Cake :: Sweet Potato Tart :: Pudding Cake
*** Measurements are scales (g), rice spoons (Tbsp), teaspoons (tsp) (not measuring spoons)
[15cm x 4cm]
✤ Sweet Potato Dough
– 300g Sweet potato(any type)
– 20g Unsalted butter
– 20g (2Tbsp) Sugar
– 1 Pinch of salt (missed from the video)
– 40g (4Tbsp) Soft flour (plain flour available)
– 10g (1Tbsp) Water (when boiling in the microwave)
✤ Pudding
– 75g (4 large eggs) Egg yolk
– 40g (4Tbsp) Sugar
– 1 Pinch of salt
– 130g Milk
– 150g Heavy cream
– 3g (1tsp) Cornstarch
– 3g (1tsp) Vanilla oil
✤ Tips
– The amount of soft flour may vary depending on the method of boiling the sweet potato or the moisture level.
– Other flour is possible, but it tastes best when made with soft flour.
– If the top is excessively tanned when baking in the oven, cover with cooking foil and cook.
– It’s done when it’s convex up to the middle.
– It’s delicious to eat warm, and it’s delicious to eat cold after refrigeration.
– Can be refrigerated for 3 days.
