Pumpkin-sesame handbread
By VicentaLakin
It doesn't matter to see a whole wheat + pumpkin fragrance bread without whole wheat flour. It's fine to have pumpkin, and the last bit of red bean powder to replace part of the flour. It doesn't matter if there's a little bit of red sugar. It's a surprise. The molds are larger, and the last of them comes out a little flat bread, and the colour is great。
Recipe Recommendations
- pumpkin puree 130 grams
- milk 90 grams
- olive oil 22 grams
- miso 20 grams
- brown sugar 12 grams
- Medium gluten flour 105 grams
- red bean powder 15 grams
- cinnamon powder 1 teaspoon
- baking powder 1 teaspoon
- baking soda 1/2 teaspoon
- white sesame 2 tablespoons
- sweetening
- baking
- an hour
- simple
Steps for Pumpkin-sesame handbread
1
material: pumpkin mashed 130g, pure milk 90g, olive oil 22g, tasting 20g, red sugar 12g, band powder 105g, red bean powder 15g, cinnamon powder 1 spoon, powder 1 spoon, soda 1/2 spoon and white sesame 2 spoons。
2
Pumpkin mud, milk, oil, fragrance, red sugar in a bowl, evenly mixed。
3
And then the powder is mixed, sifted into the pumpkin paste, mixed。
4
Add sesame。
5
Blend。
6
(c) Fall into the oil-painted mould, level the surface, then cut deep in the middle of the paste along the long side of the mould。
7
Put it in a pre-heated oven, mid-level, 175 degrees up and down and about 40 minutes of roast。
8
The surface is yellow, out of the oven。
9
Take off the mold and hang it on the net。
10
Slice。Pumpkin-sesame handbread Make Tips
The red sugar may not be fully dissolved, and the bake time and fire power will need to be adapted to the circumstances。