Chef Akane's Recipe Counter — Recipe 4: Pumpkin Bread, Página 12
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Transcripción
The rest of the loaf, wrapped in baking paper and a linen towel, beside a clear container of slices on the counter. Caption: "Wrap the cooled loaf well. It keeps 3 days at room temperature or 1 week in the fridge. Freeze slices for up to 3 months." A recap card: a drawing of the silver loaf pan and a sliced pumpkin loaf scattered with seeds and autumn leaves. Caption: "RECAP: Oven 175°C. Whisk the dry. Whisk the wet. Fold gently, just until combined." Caption: "Seeds on top. Bake 55 to 65 min, until a skewer comes out clean or the centre reads 93°C. Cool 1 hour, then slice." Akane turns a dial on the small cream oven and smiles back over her shoulder. Caption: "Next time in Akane's Kitchen: Recipe 5."
Descripción de la imagen
The leftover pumpkin loaf is wrapped in paper and a linen towel next to a container of slices, a recap card shows the loaf pan and a sliced loaf among autumn leaves, and Akane turns off her small oven with a smile.
Acerca de 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.