Ingredients
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130g pumpkin puree
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90g Milk
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22g Olive oil
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20g Miso
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12g Brown sugarBrown sugar does not need to be completely dissolved
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105g plain flour
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15g red bean flour
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1 teaspoon cinnamon powder
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1 teaspoon baking powder
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1/2 teaspoon Brown sugar
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2 tablespoons White sesame
Directions
I saw a whole-wheat+pumpkin miso bread. It
doesn’t matter if there is no whole-wheat flour. Pumpkin is fine. The
last bit of red bean flour is added to replace part of the flour, which is considered to be coarse grains.
It doesn’t matter if the brown sugar has a little grain, it is a pleasant surprise to eat it by accident.
The mold was a bit bigger, and finally a slightly flat bread came out with a
very pleasing color. . . . .
Steps
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1
Done
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Materials used |
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2
Done
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Pour pumpkin puree, milk, oil, miso and brown sugar into a large bowl and stir well. |
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3
Done
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Then mix the powder, sift it into the pumpkin paste and mix well. |
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4
Done
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Add sesame seeds and mix well. |
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5
Done
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Pour it into the mold smeared with oil and powder, smooth the surface, and then draw a deep knife along the long side of the mold in the middle of the batter. |
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6
Done
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Put it into the preheated oven, middle layer, fire up and down 175 ℃, bake for about 40 minutes. |
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7
Done
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The surface is golden and out of the furnace. |
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8
Done
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Demould immediately and put it on the grid to cool. |
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9
Done
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complete |
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