Chef Akane's Recipe Counter (ZH) — Recipe 4: Pumpkin Bread，第 9 頁
作者：Inkroost · 發布於
文字記錄
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。
圖片說明
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.
關於本章
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.