Fluffy Sweet Potato Egg Balls
Fluffy Sweet Potato Egg Balls
A Perfect Match with Milk! Make Delicious, Airy Sweet Potato Egg Balls
Hello everyone! Today, we’re making ‘Sweet Potato Egg Balls,’ inspired by the soft, fluffy egg bread found in convenience stores. We’re adding plenty of sweet potato for an extra moist and flavorful treat. Ready to bake? Let’s get started!
Ingredients- 100g cake flour (low-gluten flour)
- 100g granulated sugar
- 100g unsalted butter
- 2g salt
- 2g baking powder
- 1 tsp lemon juice
- 2 large eggs (room temperature)
- 72g boiled sweet potato (mashed until smooth)
- 1g ground cinnamon
- 20g granulated sugar (for coating)
Cooking Instructions
Step 1
First, crack the 2 eggs into a bowl and lightly whisk them until smooth. Removing the chalazae (the white stringy bits) will result in a finer texture.
Step 2
Add 1 teaspoon of lemon juice to the whisked eggs and mix well. Lemon juice helps to neutralize any eggy odor and enhances the overall flavor profile of the batter.
Step 3
Add the smoothly mashed boiled sweet potato to the egg mixture and combine thoroughly until no lumps remain. The moisture from the sweet potato will contribute to the batter’s tenderness.
Step 4
In a separate bowl, sift together the cake flour, baking powder, salt, and 100g of sugar for the batter. Sifting 2-3 times ensures the dry ingredients are well-aerated and prevent lumps, leading to a lighter cake. Add the sifted dry ingredients to the sweet potato mixture. Gently fold them in using a spatula or whisk until just combined and no dry streaks are visible. Be careful not to overmix, as this can develop gluten and make the egg balls tough.
Step 5
Melt the 100g of butter completely, either in the microwave or using a double boiler. Gradually add the melted butter to the batter in 2-3 additions, mixing after each addition. This method ensures the butter is incorporated evenly and helps achieve the correct batter consistency. Continue mixing until the batter is smooth and glossy.
Step 6
Spoon the finished batter into prepared muffin tins or egg ball molds, filling them about 80% full. Bake in a preheated oven at 180°C (350°F) for 10 minutes. The egg balls should puff up and turn golden brown. To check for doneness, insert a toothpick into the center; it should come out clean.
Step 7
Once removed from the oven, allow the egg balls to cool completely on the baking sheet. After they have cooled down, roll each egg ball evenly in a mixture of 1g ground cinnamon and 20g of granulated sugar for coating. Your fragrant and sweet Sweet Potato Egg Balls are now ready to be enjoyed! They are especially delicious served with a glass of milk.
