Okinawa Cuisine Small Classroom👩🏻🍳Okinawa Purple Sweet Potato Chapter ②
Okinawa purple sweet potato is rich in anthocyanins, beta-carotene, vitamin C, potassium and dietary fiber. Anthocyanins have antioxidant capabilities, which can prevent aging and reduce the chance of suffering from urban diseases such as cardiovascular disease. Okinawa purple sweet potato is a good ingredient for busy people.
This time I will continue to introduce you to the purple sweet potato dessert recipe. The difficulty is more advanced than last time. You might as well try it at home!
Okinawa Purple Sweet Potato Waffles
Material:
- Okinawa purple sweet potato 60g
- A pancake powder 150g
- A 1 tbsp dry vanilla
- A 1/2 teaspoon cinnamon powder
- A 1 tbsp Okinawa lemon juice
- A 3 tbsp plain cheese
- 3 tablespoons olive oil
- Grain 50g
- About 3 tablespoons milk
step:
1. Add ingredients A into the bowl, knead evenly with your hands, then add the wheat and mix evenly with a spatula.
2. Add milk to ①, mix well and put it in the refrigerator for about 20 to 30 minutes.
3. Cut the Okinawa purple sweet potato into about 1cm size and soak the cut purple sweet potato pieces in water to remove the astringency. When the water becomes turbid, change the water and soak until the water no longer becomes turbid.
4. Pat the purple potato pieces dry with kitchen paper, then heat them in the microwave at 600w for about 2 to 3 minutes and wait until they cool down.
5. Divide the waffle batter in ② into 7 to 8 equal parts, then add the purple sweet potato cubes
6. Bake the purple potato waffles in an oven preheated to 170℃ for about 15 minutes
Okinawa Purple Sweet Potato Marble Chiffon Cake
Material:
- 14cm cake mold
- Low gluten flour 70g
- Okinawa purple sweet potato powder 30g
- 5 tablespoons + 1/4 cup water
- 3 eggs
- 60g white sugar
- Vegetable oil 25g+15g
step:
1. Sift the low-gluten flour and divide into 2 equal portions and set aside.
2. Divide the sugar into 30g, 20g and 10g for later use.
3. Mix Okinawa purple sweet potato powder and 5 tablespoons of water until it becomes a purple sweet potato paste and set aside.
4. Separate the egg whites and egg yolks, then divide into 3 bowls of pure egg whites, 2 egg yolks and 1 egg yolk and set aside.
5. Beat the egg whites until foamy, then add 30g of sugar in 2-3 batches and mix well. Stir until it turns into a slightly firmer meringue. Divide it into 2 equal portions and set aside.
6. Add 20g of granulated sugar into a bowl with 2 egg yolks and mix well. Then pour in 25g of vegetable oil several times and mix well. Then pour in 1/8 cup of water and mix well to form a white paste.
7. In a bowl with 1 egg yolk, add 10g of granulated sugar and ③ purple sweet potato paste and mix well. Then pour in 15g of vegetable oil several times and mix well. Then pour in the remaining 1/8 cup of water and mix well. Purple sweet potato starch paste.
8. Add a small amount of the meringue in ⑥ to the white batter in ④ and mix well. Then add 1 part of low-gluten flour and mix well. Finally, add the remaining meringue in 1 part of the meringue and mix well to form a plain batter.
9. Add a small amount of 1 part of the meringue in ④ to the purple sweet potato slurry in ⑦ and mix well, then add 1 part of low-gluten flour and mix well, finally add the remaining meringue in 1 part of the meringue and mix well to form a purple sweet potato. batter
10. First, use a spoon to spread ⑨ purple sweet potato batter on the bottom of the cake mold, then pour ⑧ original batter and ⑨ purple sweet potato batter crosswise into the cake mold. After forming marble patterns, remove the air in the batter.
11. Place the batter into an oven preheated to 170℃ and bake for 20-25 minutes.
12. After taking out the oven, use a glass bottle to place the cake mold upside down. After the cake has cooled, use a knife to remove it from the mold.
13. Cut the cake in ⑪ into several portions and serve on a plate. You can add fresh cream, etc. according to your personal preference and enjoy.
[Recipe for Chiffon Cake Sandwich]
Cut the cake into 6 equal parts and add fresh cream and steamed purple sweet potato cut into small pieces. It’s also delicious to use cream cheese instead of fresh cream!
