Sweet potato fine powder pound cake: Moist, soft and savory (Chr
It's a pound cake with a much more moist and soft texture than a dry and dry pound cake, so it's a recommended recipe for those who want to eat less flour.
2 serving
Within 60 minutes
재미마미
Ingredients
  • sweet potato
    60g
  • Milk
    2TS
  • sweet potato
    suitably
  • Butter
    60g
  • Sugar
    60g
  • egg
    1ea
  • Vanilla Extrack
    1ts
  • cinnamon powder
    1ts
  • Powder made of mixed grains
    40g
  • Soft flour
    40g
  • Baking powder
    3g
  • Nuts
    1pack
Cooking Steps
STEP 1/11
Add sugar to melted butter and mix it
STEP 2/11
Add eggs and vanilla extract and mix.
STEP 3/11
Sift and mix powder such as misugaru and soft flour.
STEP 4/11
Add cinnamon powder and mix
STEP 5/11
Mash the sweet potatoes before they cool and add milk to dilute the concentration
STEP 6/11
Mix it in the batter.
STEP 7/11
I'll put in Harugyeon and Hanbong
STEP 8/11
Place the finished dough in a pound mold.
STEP 9/11
Cut the cooked sweet potatoes into small pieces and heat them in a 170-degree oven for 30 minutes.
STEP 10/11
Cover and turn for another 10 minutes.
STEP 11/11
Put it on a cooling net, cool it down enough, and cut it.
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