Oven version~Sweet Potato Sachima

1. Prepare the necessary raw materials. (Ripe white sesame and dried cranberries are only for decorative purposes, if not available, can be omitted)

2. Take a clean bowl, pour in 1 egg, then add 50 grams of oil and stir well.

3. Add all the sweet potato puree and stir well.

4. Mix the flour and baking powder and sieve them into a bowl.

5. Knead well to form a moist dough. Add a little water according to the actual situation to make the dough sticky and soft. Cover with cling film and let it relax for 30 minutes.

Sprinkle a little corn starch (anti stick) on the countertop and divide the loose dough into three parts. Take one portion and roll it into a dough sheet with a thickness of approximately 0.6CM.

7. Cut into strips approximately 0.6cm wide and 7cm long.

8. Move the cut green strips into the baking tray, leaving some gaps between the strips.

9. Preheat the oven in advance at 150 degrees for 5 minutes. After putting it into the baking tray, adjust the temperature to 140 degrees and bake for 12 minutes until the surface of the billet turns yellow. Then roll out the remaining dough into strips and continue baking.

10. This is the roasted green bar. (I seem to have cut a bit thicker this time because it swelled up a bit during baking.)

11. Put all the sugar, maltose, and water into the pot.

12. Turn on the low heat until the white sugar dissolves and the syrup appears tiny foam.

13. Continue to simmer over low heat until it reaches 115 degrees. If there is no dedicated thermometer, you can use chopsticks to dip in a little syrup. If it cools down slightly and a thin thread can be pulled out, it indicates that the syrup is cooked well.

14. After the syrup is cooked, turn off the heat and add the roasted green strips, cooked white sesame, and dried cranberries into the syrup. Mix quickly while hot, and try to make each green strip soaked in the syrup as much as possible.

15. Place another oilcloth on top of the mold that has been filled with oilcloth. Use the palm of your hand to compact the blank strip. After it has completely cooled down, remove the film and cut it into small pieces. (When pressing, it is important to take advantage of the heat and move quickly to avoid getting cold and becoming hard, making it difficult to operate.)