medium-high gluten flour
Japanese kale (Brassica oleracea)
How to Make Sweet Potato Popping Cheesecake
This time, the choice is white fleshed sweet potatoes, but if purple is used for the topping, there is no need to add purple kale to enhance the colour.
Place the sweet potatoes in a steamer with 600g of water in the main pan for 25 minutes/voroma/small spoon.
Steamed sweet potatoes in main pan with oat milk and salt, stirring at 10 seconds/5 speed to puree.
Remove the mashed sweet potatoes and place on a plate to serve.
Purple cabbage + 150 g water setting 10 sec/speed 10 to make juice.
Strain the residue and reserve the water for later use.
Mix 150 g of purple cabbage juice + 300 g of high gluten flour + 5 g of oil at 30 sec/speed 3 and knead for 2 minutes.
Mashed sweet potatoes + a generous amount of vegan cheese to make + another layer of mashed sweet potatoes on top of the pastry.
The state of wrapping into buns.
Press the folds down just a little bit, pressing them into the pancake.
Turn on medium-low heat, add oil to skillet, coat well with a brush or kitchen paper, and add the just-wrapped hash browns.
Sear on both sides until golden brown and ready to serve.
Because the sweet potato filling is cooked, it’s quick and the cheese melts from the heat while heating the pie. It’s a good idea to make sure you don’t burn your mouth when it’s just fried, especially children.