Sweet potato roast
Overview
Feijuan's sweet potato roast. That year, I encountered mini purple sweet potato and modified it into purple sweet potato. This year, after encountering mini yellow potatoes, I can finally transform into my true form of sweet potato roasting. I have already experienced it once, and the operation is naturally much smoother. I'm too lazy to roast the sweet potatoes, so I steam the sweet potatoes - wash them and throw them into the rice cooker, and the rice is steamed at the same time, which is quite convenient. Preparing the dough, stuffing it, baking it. On a rainy day, the golden color inside and outside looks particularly warm. It's especially delicious when eaten hot; it's also good when eaten cold. . .
Tags
Ingredients
Steps
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Ingredients: 45 grams of butter, 27 grams of powdered sugar, 18 grams of whole eggs, 62 grams of cake flour, 20 grams of almond flour, 7 small sweet potatoes, 1 egg yolk, a little black sesame seeds
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Soften the butter and pour it into a large bowl together with the powdered sugar,
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Mix well with a rubber spatula.
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Then beat with a whisk until the color is white and fluffy.
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Add egg mixture.
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Beat well.
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Mix almond flour and cake flour and sift into butter.
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Mix well.
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Wrap in plastic wrap and refrigerate for at least 1 hour until the dough becomes hard.
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Steam the sweet potatoes and let them cool, then remove the sharp corners from both ends.
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Divide the chilled dough into seven equal parts.
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Press flat and add sweet potatoes.
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Wrap it well and place it into the baking pan with the seam side down.
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Brush the surface with egg yolk and sprinkle with sesame seeds.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-25 minutes.
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The surface is golden brown and comes out of the oven.
