AVA360 Advertising

Sweet Potato Mushipan Recipe (Easy and Healthy Steamed Cake Dessert) | Cooking with Dog

Loading...
8 Views
Published
Sweet Potato Mushipan, Japanese steamed bread uses Kurozato, a type of unrefined brown sugar also known as muscovado sugar. This healthy dessert will remind you of a comforting taste. How about making this quick and easy recipe for Thanksgiving?

How to Make Sweet Potato Mushipan
https://cookingwithdog.com/recipe/sweet-potato-mushipan/

(7 pieces)
100g Cake Flour (3.5 oz)
1 tsp Baking Powder
A sprinkle of Salt

40g Muscovado, raw black sugar (or substitute regular brown sugar) (1.4 oz)
90ml Water (3 fl oz)

70g Sweet Potato (2.5 oz)
20g Raisins (0.7 oz)
Muscovado, raw black sugar (or substitute regular brown sugar) for topping

7 Paper Cupcake Liners (base diameter: 42mm/1¾ inches)
7 Cupcake Tins or Silicone Baking Cups

We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=bPumdHnW7f4&ref=share Thank you for your support!

Order Francis T-shirts and Apron!
https://cookingwithdog.com/merchandise/

Order Francis Bento Box, Bento Bag and Chopsticks!
https://cookingwithdog.com/bentoandco/

https://cookingwithdog.com
https://youtube.com/cookingwithdog
https://facebook.com/cookingwithdog
https://instagram.com/cookingwithdog
https://google.com/+cookingwithdog
https://twitter.com/cookingwithdog
https://pinterest.com/cookingwithdog
https://cookingwithdog.tumblr.com

黒砂糖を使ったさつま芋の蒸しパンを作ります。すぐできてとてもヘルシーで懐かしい味です。感謝祭にいかがでしょうか?

さつまいもの蒸しパンの作り方
https://cookingwithdog.com/ja/recipe/sweet-potato-mushipan/

<材料>7個分
薄力粉:100g
ベーキングパウダー:小さじ1(4g)
塩:少々

黒砂糖(粉末):40g
水:90ml

さつま芋:70g
レーズン:20g
黒砂糖(トッピング用):少々

シリコングラシン紙の紙カップ(9号)(底の直径42㎜)×7

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?v=bPumdHnW7f4&ref=share いつも応援していただき本当にありがとうございます!

フランシスのTシャツとエプロンを注文!
https://cookingwithdog.com/ja/merchandise/

フランシスのお弁当箱、巾着袋、お箸セットを注文!
https://cookingwithdog.com/ja/bentoandco/
Category
食品 - Food
Sign in or sign up to post comments.
Be the first to comment