Chef Akane's Recipe Counter (ZH) — Recipe 4: Pumpkin Bread, Page 9
By Inkroost · Published
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Transcript
一名女子在厨房里检查烤好的蛋糕，随后用温度计测量蛋糕中心，并将蛋糕从烤盘中取出放到晾架上。 步骤7：烤55分钟后，将竹签插入蛋糕中心。 拔出来时应干净，或只带些湿润的碎屑。若沾有湿面糊，再烤5分钟。 也可以用温度计测量：中心达到93°C（200°F）就烤好了。 在烤盘里放凉10分钟。拎着烘焙纸取出，放在晾架上再放凉1小时，然后切片。
Image description
A dark-haired woman in a pink apron tests a baked loaf with a skewer, checks it with a thermometer, then lifts it from its pan onto a cooling rack.
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.