Chef Akane's Recipe Counter (KO) — Recipe 4: Pumpkin Bread, Page 12
By Inkroost · Published
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Transcript
식힌 빵은 잘 싸서 보관하세요. 실온에선 3일, 냉장고에선 1주일 보관 가능해요. 썰어서 최대 3개월까지 냉동 보관하세요. 요약: 오븐은 175°C로 예열. 마른 재료는 휘젓고, 젖은 재료도 휘젓고. 섞일 정도로만 살살 접듯이 섞으세요. 위에 씨앗을 뿌리고 55~65분 구우세요. 꼬치에 묻어나오지 않거나 가운데 온도가 93°C가 되면 완성! 1시간 식힌 뒤 썰어 주세요. 다음번 아카네의 주방: 레시피 5.
Image description
A woman in a pink apron turns a dial on a countertop oven beside a loaf of bread, while wrapped and stored bread and baking instructions appear above her.
About this chapter
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.