紫薯核桃糕 Expert tips: Perfecting Purple Sweet Potato Walnut Cake
材料：
紫薯2個或3個約400克，
核桃2杯或約250克，
砂糖2湯匙+2茶匙
水1/3杯或70毫升
黃油4湯匙或約56克
蜂蜜1/2杯或約170克，
木薯粉或其他澱粉1/2杯或約60克
Ingredients:
2 or 3 purple sweet potato about 400g,
2 cup or about 250g of walnut,
2 tbsp + 2 tsp granulated sugar,
4 tbsp or 56g of butter,
1/2 cup or about 170g of honey,
1/2 cup or about 60g of tapioca flour or other starch,
1/3 cup or 70ml of water
紫薯削皮切片
Peel and slice purple sweet potatoes
上鍋蒸熟
Steam purple sweet potato slices to cooked and soft
預熱烤箱到350F，把核桃仁放入烤約10分鐘左右，至烤香
Preheat the oven to 350F, bake the walnuts for about 10 minutes, until fragrant
把蒸熟的紫薯壓成薯泥
Mash the steamed purple potatoes
不沾炒鍋裡加糖，加水
Add sugar and water to a non-stick pan
炒至糖化開
Stir-fry until the sugar melts
加入黃油， 炒至融化
Add butter, Sauté until melted
加入蜂蜜，繼續炒至融化並混合
Add honey and continue to sauté until melted
加入紫薯泥，炒一下
Add purple sweet potato puree and stir-fry
爐子換小火
Change to low heat
加入澱粉，繼續翻炒
Add starch and continue to stir-fry
加入烤香的核桃仁
Add roasted walnuts and mix it
炒好了
Stir and mix
放入鋪有烤焙紙的盤子裡
Place on a plate lined with baking paper
用木鏟子壓成型
Press and shape with wooden shovel
包好，放入冰箱冷藏2小時左右
Wrap well and refrigerate for about 2 hours
從冰箱拿出紫薯核桃糕
Take out the purple sweet potato and walnut cake from the refrigerator
切條或切塊
Cut it into strips or cubes
擺盤，好吃又健康的紫薯核桃糕做好了
The delicious and healthy purple sweet potato and walnut cake is ready
