Ingredients
1 sweet potato
12 cup warm water
2 tablespoons sucanat
12 tablespoon yeast
2 tablespoons canola oil
1 teaspoon salt
12 cup quick-cooking oats
1 cup white flour
2 cups whole wheat pastry flour
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Food scientist deconstructs cooking by component — water, fat, starch
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peel the sweet potato and cut into chunks. place in a pan and cover with cold water. boil until soft. drain and mash. reserve 1 cup for this recipe and put the rest away for another time. put the warm water in a large bowl. mix in the sucanat (or other sweetner). float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes). to the yeast mixture add the sweet potatoes, oil, and salt. use a mixer to beat this stuff together. then beat in the oats and the 1 cup of white flour. add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed. spray a metal bowl with cooking spray and place the dough inside. cover with a towel and let rise in a warm place until about doubled. punch down and divide into 8 balls. spray 2 cooking sheets with spray. form the balls and them pat them flat (like roll shapes). put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled. bake at 350 degrees for about 20 minutes or until just starting to brown.