Chef Akane's Recipe Counter (JA) — Recipe 4: Pumpkin Bread, Página 12
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Transcrição
台の上に布と紙で包まれたパンと、パンの入った透明な容器が置かれている。 「冷めたらパンをしっかり包む。常温で3日、冷蔵で1週間保存可能。スライスして冷凍すれば3か月もつ。」 空の長方形の焼き型と、種が散らされて切り分けられたパンがある。 「おさらい：オーブンは175℃。粉類を泡立て器で混ぜ、液体類も混ぜる。合わせたら、混ぜるまでさっくりと。」 「上に種を散らす。55〜65分焼き、竹串に何もつかないか、中心温度が93℃になればOK。1時間冷ましてから切る。」 長い黒髪の女性がオーブンのつまみに手を伸ばしている。 「次回『アカネのキッチン』：レシピ5。」
Descrição da imagem
A woman in a pink apron operates a small countertop oven beside a table displaying wrapped bread, a container of bread, a loaf with slices, and an empty baking tin.
Sobre este capítulo
Pumpkin is trending on Google again this autumn, and pumpkin bread is the most searched pumpkin recipe in more of the country than any other. On a slow autumn morning Akane bakes one moist, warmly spiced loaf in her small countertop oven: one bowl for the dry, one for the wet, a gentle fold, a crown of pumpkin seeds and a careful doneness check. Captions walk the reader through every amount, temperature and timing so it can be baked at home, ending with Akane at her little table with a warm slice and a cup of tea, running some very serious quality control.