Kyoto Cooking Circle monthly recipe
Pumpkin Roll, Pumpkin Soup, Black Sesame Pudding
menuLet's bake breads and puddings, and celebrate the start of the new year together.
In this lesson, we will learn how to make pumpkin bread, soup and black sesame pudding. You can bake breads very easily with basic ingredients from your pantry. Pumpkin is a vegetable suitable for cake baking, as well as a moist and soft bread. Cream cheese with a hint of lemon adds a delicious twist!
Pumpkin is a richly nutritious vegetable, containing carotene, vitamin C, and protein. Since we bake the breads with a mold made from a milk carton, you can easily prepare this treat at home.

■ Pumpkin Roll
Ingredients (8 rolls):
200g hard flour、1 tsp dry yeast, 3 Tbsp sugar, 1/2 tsp sugar
30g butter (room temperature), 100cc milk(warm) , 80g pumpkin paste,
150g cream cheese, 1/2 tsp lemon juice, 20g sugar, pumpkin seeds
2 milk cartons to make the baking mold

  1. Preheat the gas oven to 180℃.
  2. Make 2 baking molds with milk cartons and lay out the cooking paper on them.
  3. Microwave the cream cheese until it is soft. Cream it well. Add the sugar and lemon juice and mix well.
  4. Peel the pumpkin and cook it in a microwave. Mash with a folk and allow to cool.

  1. Combine the flour, sugar, yeast and salt in a bowl and stir until just blended. Pour milk into the flour mixture and mix well.
  2. Add the pumpkin paste and mix again.
    Add butter and stir well. Knead the bread dough on the table.
  3. Put the dough in a bowl and cover it with plastic wrap. Let it rise for 30 to 40 minutes.
  4. Use a finger to test the dough (See figs,1-3) and punch it down.(see fig.4)
    When the dough has doubled in size, lightly press your index finger into the dough.
    If it springs up slightly(Fig.1), it can rise still more.
    If nothing happens(Fig.2), it is time to punch the dough the dough down(Fig.4).
    If the dough falls slightly around your indentation(Fig.3), it has risen too long.
  5. Roll the dough out and divide into equal 8 parts. Roll out into circles.
    Allow dough to rest for about 10 minutes.
  6. Roll out the dough in 10cm cilcle on the palm of your hand.
    Place a dollop of cream cheese on the middle of the dough circle.
    Fold over and seal the edges by pressing together firmly.
  7. Place 4 dough pockets seam-side down on each of the milk cartons.
    Put a pumpkin seed on the top each.


  8. Place the milk cartons on the baking sheet.
    Cover them with a wet paper towel and let rise for 20 minutes.
  9. Bake the rolls for about 9 to 11 minutes.
    If you use an electronic oven, preheat to 190℃ and bake the dough
    for about 13 to 14 minutes.

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■ Pumpkin Soup
Ingredients (4 servings):
400g pumpkin, 200cc milk, salt, croutons

  1. Simmer the pumpkin until it becomes soft. Remove the outer skin.
    (You can leave the skin on, but it will turn the soup green).
  2. Put the pumpkin and milk in a blender, and mix until it becomes creamy.
    (If the blender gets stuck, add more milk little by little.)
  3. Put the soup and salt in a pot. Simmer for a few minutes. Serve with croutons.

■ Black Sesame Pudding
Ingredients (4 servings):
400cc milk, 100cc fresh cream, 3 Tbsp black sesame paste,
4 tsp agar, 3 Tbsp sugar,

  1. Put agar and sugar in a pot and mix well.
  2. Add milk and sesame paste. Simmer on medium heat.
    Turn off the heat after all ingredients have dissolved. Add fresh cream and mix lightly.
  3. Pour the mixture into each cup.(Wetting the cups before this step will make it easier to remove the puddings before serving.)
    Allow the puddings to cool to room-temperature, then place them in the refrigerator.
  4. Remove the puddings from the cups before serving.

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