Chef Akane's Recipe Counter — Recipe 4: Pumpkin Bread，第 9 頁
作者：Inkroost · 發布於
文字記錄
Akane pushes a wooden skewer into the centre of the golden loaf, which sits in its pan on a wire rack. Caption: "STEP 7. At 55 minutes, push a skewer into the centre." The skewer, pulled out, with a few moist crumbs near the tip. Caption: "It should come out clean or with a few moist crumbs. Wet batter means 5 more minutes." Akane pushes a probe thermometer into the middle of the loaf. Caption: "Or use a thermometer: 93°C (200°F) in the middle means it is done." Akane lifts the loaf out of the pan by the overhanging paper onto the wire rack; the empty pan sits beside it. Caption: "Cool 10 minutes in the pan. Lift it out by the paper and cool 1 hour on a rack before slicing."
圖片說明
Akane tests the baked loaf with a wooden skewer that comes out with a few moist crumbs, checks the centre with a probe thermometer, then lifts the loaf out of the pan by its baking paper onto a wire 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.