Chef Akane's Recipe Counter — Recipe 4: Pumpkin Bread, Page 6
By Inkroost · Published
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Transcript
Akane tips the bowl of spiced flour into the bowl of orange batter. Caption: "STEP 4. Tip the dry bowl into the wet bowl." A spatula folds the batter with slow strokes, streaks of flour disappearing. Caption: "Fold gently with a spatula, just until no dry flour shows." A close-up of thick orange batter with small lumps. Caption: "A few lumps are fine. Overmixing makes the bread tough and full of tunnels." Akane looks longingly at the batter on her spatula and lets out a small sigh. Caption: "No licking the spatula. Raw egg and raw flour."
Image description
Akane tips the spiced flour into the orange wet mix, folds it gently with a spatula into a thick, slightly lumpy batter, then gazes wistfully at the batter-covered spatula without licking it.
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.