【ハロウィン】米粉のかぼちゃパン | How to make Halloween Pumpkin bread | glutenfree | morinokomepancooking

【ハロウィン】米粉のかぼちゃパン | How to make Halloween Pumpkin bread | glutenfree | morinokomepancooking

We went to see “the dragon eye” on this autumnal equinox. ”The Kaganbana tunnel in Enn”
You’ll only be able to see the sunset through the tunnel for a few days during the spring/autumnal equinox. It’s called “the dragon eye”. Is the sun will fit in here!? However …There are too much grasses to see it. Here is not right place to see… It is the only way to just rely on my intuition! (by dad) made it!! “the dragon eye”!! Well, Let’s get down to the main topic.
I’m gonna make Pumpkin (squash) breads! lol Cut it into about 5 mm thick. Put them on a flat plate. Wrap and warm it in the microwave(700w 5 minutes) Stick a Toothpick into them to check if it become soft enough. Remove them into a heat resistant bowl. Mash it with a masher. When it get smooth, Warm it again in the microwave without wraping (700w 5 minutes) A lot of moisture were gone. Making the moisture gone to prevent a bread from being too sticky. put aside 60g squash paste (for mixing with a bread dough). I’m gonna make”squash anko” with the rest of paste! Mix well. Weigh 20g Anko ×６. Done with the squash paste♪ Next, I’m gonna make rice flour paste. Mix. Wrap it in the microwave(600w 30 seconds) Mix well. The paste rise a bread more. Now I’m gonna make the dough. Mix a little. Water temperature depends on the seasons, I use cold water (14.5℃)today. <>
You should check the amount of moisture “Twice”.
①After putting a squash paste.
②After putting psylium husk powder. Each time you want see the softness of the dough and add water or rice flour if you need. Rice flour paste I already made. I attached a link of ingredients I used in the remarks column. Mix a little. Use a hand mixer for about 3 minutes. when you add pumpkin paste, the dough will be too hard to use a hand mixer. so mix at this timing. For your information, the hardness of the mixture here is different depends on a corn starch. Mix with a spatula a little. Use a hand mixer just for 30 seconds . Mix more 2 minutes with spatula. Check the dough.
①After putting a squash paste.
It’s ok if you lift the dough with a spatula, it falls while interrupting. And when you gather the dough like a round,
the dough doesn’t stick to a spatula. It’s good. If the dough stick to a spatula like this, add 5g ~ rice flour. ※I use one Ito kanpoh pharmaceutical’s.
If you another one, you have to adjust the amount. Knead for about 5 minutes. I can knead by my hand♪ The dough stick to a palm, though. If the dough doesn’t tick at all, please add water. Check the dough.
②After putting psylium husk powder.
When you stretch a part of the dough and bend it, it doesn’t tear or split. It should be smooth enough. If the dough doesn’t like this, add 5g ~ water. Kneading temperature is too warm today.( around 27℃ is best) Hurry up! Cut into six(about 55g by each） Make it like a hat!! my friend told me this. After doing this, Anko never stick out!! Wrap!! If the dough tear and you feel it’s hard to wrap, you should have added more water…sorry!! It looks making a dumpling! Use a kite twine “like this”!! lol Tie loosely. Spray water 3 times by each. Cover with a wet cloth and plastic wrap. Ret rise in a warm place for 15 ~30 minutes at 40℃. (It was 15 minutes today) OK! It’s good if surface looks rough little bit and has few holes. Put oil. Make sure putting oil to the details Bake at 190℃ for 7 minutes first.(180℃ for an gas oven) Cover with Tin foil. Steam breads prevent them from being brown too much and make them soft. Bake at 190℃ for more 10 minutes.(180℃ for an gas oven) Cute!! Bottom of breads should be well browned Let it cool slightly. Soft! Wrap them when they are still warm little bit. The best timing to eat this bread is about 2hours after baking. If you eat these more later than that, they will be hard a little.
please warm them (600w 20seconds) so that it will be soft again. Put a seed of squash. Done♡ Please subscribe to my channel♪

こんにちは、morinokomepan cooking(森のコメパン)です。
動画を見ていただきありがとうございます♪

このチャンネルでは、体にやさしいレシピを中心に投稿しています。
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今回は『もっちりかぼちゃパン』のレシピです！

ハロウィンの時期がやってきましたね♪
お家の中でハロウィンの工作をしたり、
ハロウィンにちなんだパンを作ったり、
お家でできることもたくさんあります(*^^)v

かぼちゃ餡が最高に美味しくて、しっとりもっちりの
生地ととてもマッチしています。

カボチャによって水分の調整は必要ですが、
動画の中でチェックポイントをなるべく分かりやすく説明しました。
かわいくて美味しい『かぼちゃパン』、
ぜひ作ってみてくださいね！

▼今回の島おすすめスポット
かがんばなトンネルのドラゴンアイ（鹿児島県龍郷町円）
トンネルに夕日が入る神秘的なサンセットが見られる。
春分と秋分の日の前後数日間だけの貴重な光景。

#米粉パン #ハロウィン2021 #glutenfreericebread #morinokomepancooking

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▷Ingredients (6 breads)
※I used 270g squash(without peels) for this recipe.
■Squash anko
about 70g squash paste
10g sugar
1g salt
15g Maple syrup
10g Coconut oil

■Pumpkin bread
rice flour paste 18g(20g rice flour + 6g water)
70g rice flour(Mizuhochikara)※Adjust according to the dough
60g corn starch
12g sugar
1.5g salt
2g dry yeast
95g water ※Adjust according to the dough
6g vegetable oil
60g squash paste
6g Psyllium Husk

▷材料： （6個分）
※かぼちゃは全体で270g必要(皮なし)
■かぼちゃ餡
かぼちゃペースト　約70g
きび砂糖　10g
塩　2つまみ
メープルシロップ　15g
ココナッツオイル　10g

■かぼちゃパン
米粉ペースト　約18ｇ(米6ｇ＋水20ｇ)
ミズホチカラパン用米粉　70g(※生地を見て調節)
コーンスターチ　60ｇ
きび砂糖 　12ｇ
塩 　1.5ｇ
ドライイースト　 2ｇ
水　 95ｇ(※生地を見て調節)
植物油 　6ｇ
かぼちゃペースト 　 60ｇ
サイリウムハスク　 6ｇ

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《使用した材料はこちら》

『パン用米粉 ミズホチカラ』
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楽天▶︎https://a.r10.to/hVqD7D

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楽天▶︎https://a.r10.to/hygRzT

『きび砂糖』
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楽天▶︎https://a.r10.to/hDAjA0

使用した材料はブログにも書いてます♪
https://ameblo.jp/morinokomepan/entry…

音楽：epidemic sound
効果音 : 魔王魂
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《About morinokomepan cooking》
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