This is my last pumpkin post of the month. In support of the LTU October pumpkin event, I have the opportunity to try out these pumpkin recipes - Pumpkin Tofu Cheesecake Jar, Pumpkin Ondeh Ondeh and Pumpkin Hokkaido Chiffon cupcakes for the past few weeks. Today I am going to share with you my latest successful experiment of this 50 minutes Amazing pumpkin buns. About half a year ago, when I discovered the 40 minutes bun recipe, I thought it was really amazing as you can churn bread out in such a short time. However, this 40 minutes bread recipe uses too much yeast and those who have tried find the texture to be dense and sticky by the next day. My experiment 2 days ago proved to be a champion over the 40 mins bread recipe as I have used the super food pumpkin to recreate a new quick bread recipe which uses much less yeast and is healthier too. This quick bread recipe takes all in all less than an hour to churn out homemade bread compared to normal bread making which requires more than 3 hours, amazing isn't it?
这是本月的最后一个南瓜食谱。为了支持‘小拇指说好’的十月南瓜活动，我有机会尝试了这些南瓜食谱 - 南瓜豆腐芝士蛋糕瓶，南瓜椰丝球和南瓜北海道戚风小蛋糕。今天，我要与大家分享最近试验成功的50分钟神奇南瓜面包。大约半年前，我第一次尝试了40分钟面包食谱就觉得非常神奇了，因为在这么短的时间就可以把面包做出来。不过，这40分钟面包用的酵母也实在太多了，让许多人无法接受。而且面包放到隔天，咬下去还会粘牙呢！前两天的成功试验跟40分钟面包食谱比起来健康许多！除了用南瓜，酵母也大大的减少，面包的质感也有进步，不会粘牙。大家快来试一试吧！
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