南瓜香料核桃面包
柔软香甜的南瓜面包，搭配肉桂和核桃，适合提前烘焙，切片配茶食用。
- 烹饪时间
- 1 小时 35 分钟
- 份量
- 380 kcal
- 材料
- ≈ $0.49
- 蛋白质
- 8 g
材料
- 1 Pumpkin包装 1 千克 约等于 $2.80 56 克
- 2 Wheat flour 38 克
- 3 Eggs包装 10 个 约等于 $1.93 0.3 个
- 4 Sugar 18 克
- 5 Sunflower oil 8 毫升
- 6 Cinnamon 按口味
- 7 Baking soda 按口味
- 8 Walnuts包装 150 克 约等于 $4.00 10 克
- 9 Salt 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将南瓜切成方块，190°C烘烤20分钟至软烂，捣成泥。
将鸡蛋、糖、油和南瓜泥一起搅拌均匀。
加入面粉、发酵粉、肉桂粉和盐，搅拌成厚实的面团。
拌入切碎的核桃。
将面团倒入小面包模中，180°C烘烤45–50分钟，直到牙签插入无粘液。
冷却15分钟后切成厚片。
小贴士
- 为什么这样做
- Bake the pumpkin until soft so the puree is smooth and doesn't leave lumps in the dough. If it's underbaked, it will be watery and spoil the structure of the bread.
- 可替换食材
- Swap the walnuts for pine nuts (10 g) or almonds (8 g), but toast them first for a richer flavor. Use butter (8 g) instead of sunflower oil, but add 1 tsp milk to the dough.
- 常见错误
- The bread may not bake through inside. Test with a skewer in the center: if the dough sticks, bake for another 10 minutes. The surface will already be golden by then.
- 保存与加热
- Keep in the fridge for 4 days in a bag, and warm in the microwave for 20 seconds or in the oven at 160 °C for 5 minutes. Don't freeze it, it will turn soft.
- 搭配建议
- Serve with tea at lunch or dinner, sliced and dusted with powdered sugar. It also goes well with coffee or dried fruit compote.
评论 0
登录 以便发表评论。
还没有评论。