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  • Hello, Everyone misses Beth of cooking and crafting.

  • Today I am making you a Spice World sweet potato bun cake that's so delicious it's U two's best for creative things.

  • It's cooking and crack I have in my large bowl, one and 1/2 sticks of challenge butter on dhe, one bloody block of challenge cream cheese, both at room temperature, and I am going to go ahead and lend this on medium speed until it's nice and creamy.

  • I am now going to add one cup of granulated sugar on one cup of firmly packed like brown sugar, and we are going to beat this for 3 to 4 minutes until it's nice and fluffy.

  • Fluff Fluff A.

  • Don't forget to stop known, then to scrape down the sides of the ball while you are feeding yet till it's nice and fluffy.

  • I'm not going to add four eggs, one egg at a time, making sure that each one is incorporated nicely before adding and be next one.

  • So one at a time I peeled on DDE.

  • I graded one and 1/2 cups of sweet potato that was about half of, ah, nice sized potatoes, so it's about a pound that it will require.

  • Then we also are going to need a teaspoon of vanilla.

  • We're gonna make set in well, a lot of steps and what seems like a lot of ingredients and stuff, but it really isn't.

  • It's very true.

  • Very easy.

  • Um, so in this hole I have three cups of self rising flour.

  • If you do not have self rising flour, you can make your own.

  • All you have to do is add two teaspoons of baking powder for one cup of flour.

  • And since we're using three cups of flour, I added in six teaspoons of baking powder.

  • I'm gonna make sure that I've got this right.

  • That's right.

  • Okay.

  • And added into that, I also added one and 1/2 teaspoons of pumpkin pie spice.

  • So we're gonna just gradually add this in little by little until it's all completely added.

  • You wanna go at low speed in this bowl?

  • Here I have 1/3 cup of granulated sugar, one tablespoon of packed brown sugar and one tablespoon of pumpkin pie spice mixed all up in there, and I've preheated my oven to 300 on dhe 50 degrees on, and I sprayed it with the spray with flour in it.

  • And what we're gonna do is we're gonna put approximately 1/3 of this mix sure into the pan.

  • And on top of that, we're going to use half of that cinnamon swirl that we, um, just prepared in that little bowl there.

  • So I may just spread this out a little bad, and then I will go ahead and Sprinkle this.

  • It's up in here.

  • It's a lot of spice, and it smells beautifully.

  • Now.

  • I'm sure people are going to ask.

  • The potato is not cooked.

  • It's going in there, right is because it's shredded.

  • It's going to cook in there, more bacon there, rather while we are taking this kick.

  • All right, so another third off the kick.

  • Metz, go in there and then we'll put the rest of this spice mix.

  • I just want to make sure that I get it all spread out so that it doesn't just pile up on top of one another.

  • And because this is self rising flour, it is going to rise quite a bit.

  • Well, it's in the nothing, all right, And so now it's time to put in the other half this so washer in Turkey.

  • All right, so we are going to top this three times on the counter, and that's going to release all the air bubbles.

  • If there are any in there, we're gonna know.

  • Throw it into our 3 50 degree oven for 45 minutes at least until it's done with the toothpick check.

  • Mine had to cook about 55 year old minutes before it was completely clean.

  • My toothpick test.

  • So make sure you check before you pull it out.

  • I'm not gonna be making my, um, frosting that we're gonna put over.

  • It's not really a frosting is a glaze, but it needs to come down to cool.

  • You know, it needs to cool a little bit.

  • So, um, I'm gonna start it now, which is a fourth cup of firmly packed like brown sugar, three tablespoons of heavy whipping cream or two tablespoons.

  • Sorry.

  • Um, we're gonna be using one of the table spoons later, and, um, a tablespoon of corn syrup and I'm gonna be cooking that over medium heat, stirring constantly until it comes to a summer.

  • And we're gonna let it simmer for a minute.

  • I forgot to add that we need to add one tablespoon of unsalted challenge brand butter into that mix that I have over on the stove.

  • This is going to cool in the pound for 10 minutes before I turn it over and take it out of the pan.

  • Once that cool down, I sifted in one cup of powdered sugar and then added, Well, I myself had to add about two tablespoons of Maur whipping cream to get it, too.

  • This consistency.

  • Here, you want to just start with one and see where you have to go from there.

  • You can also talk this what we're done, glazing it with, um, chopped pecans or walnuts if you like.

  • I think I'm gonna skip on the nuts the last few times that I've had some pecans that were a little bit larger than you know, just totally, um, grown down my mouth has been.

  • So I'm wondering if I'm beginning to get a reaction to pecans, which would be unfortunate.

  • So here you go.

  • My lovely people have been missing.

  • You have Spice World sweet potato front kick, enjoy.

  • Mother said that this is absolutely delicious, and I concur.

  • The swirl of that, um you know, the swirl that we put in there that absolutely is killer.

  • It is so super moist and light.

  • I hope you make this.

  • I hope you enjoy it.

  • Happy Thanksgiving all.

  • Bye.

  • Don't forget to give me a thumbs up for this.

  • I would appreciate it and share it on your social media and come out with it videos every Monday and Thursdays.

  • So if you haven't subscribed, please do so.

  • Thank you.

Hello, Everyone misses Beth of cooking and crafting.

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B1 中級

サツマイモのパンケーキ (Sweet Potato Bundt Cake)

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    林宜悉 に公開 2021 年 01 月 14 日
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