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1
Thoroughly peel the sweet potato, cut into 2 cm cubes, and soak in water.
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2
Add to a heat-resistant container, wrap, and microwave to soften.
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3
While they're hot send through a strainer, cool, and set aside.
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4
Leave out the butter at room temperature.
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5
Add the butter to a bowl and use a whisk to whip into a cream.
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6
Add the sugar in 3 parts and mix until it becomes white-ish.
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7
Add the beaten egg a little at a time and mix.
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8
Add the sweet potatoes and mix well.
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9
Set aside 50 g of the dough in a different bowl (for making the cocoa dough).
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10
Combine and sift the cake flour, baking powder, and cinnamon powder and add to the bowl in step 2.
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11
Use a rubber spatula to mix well.
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12
Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
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13
Now make the cocoa dough.
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14
Combine and sift the cake flour and cocoa and add to the bowl you set aside in step 2.
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15
Use a rubber spatula to mix well.
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16
Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
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17
Take the dough from step 3 and make into a 15 cm round stick.
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18
Place the cocoa dough on top of wrap, then another layer of wrap on top of the cocoa.
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19
Use a rolling pin to thin it out.
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20
Encase the sweet potato dough with the cocoa dough.
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21
Wrap it up and cool in the freezer.
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22
Remove from the freezer before it completely freezes (hard enough to be cut with a knife).
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23
Cut diagonally into 5 mm slices.
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24
Place on a baking pan, coat with water-dissolved egg yolk, and sprinkle with sesame.
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25
Bake in your preheated oven at 170C for 20 to 25 minutes.
