【Way of making a recipe of bread of vegetables】

DSC03768

After the bread baked by the pound type is provided by my home recently.

When being a little hungry, I pop, I’m eating.

A partner is by a matchless bread lover.

“I’d like to eat bread.”

It’s a trigger that I said so.

So that the nutritive value may rise even a little.

Vegetables are built up and it’s crowded.

Bread the 1st picture builds pumpkin up, and which is crowded.

DSC03669

Bread the 2nd picture builds the yellow carrot which could be passed in the field of my home up, and which is crowded.

An original recipe?

Bread recipe with the whole wheat flour made in the bagel shop age.

The type to ferment refrigeration one night at a little east.

Often

“How is a recipe considered?”

Because it’s heard so.

I think I’ll write it about that today.

It’s the method in my own way to the end, so please accept it!

When a rough procedure is written taking the pumpkin for instance.

1 is built up and the crowded percentage is decided.

2 and a nutritional list of ingredients are seen.

The percentage of 3 and other material is adjusted.

First the quantity the material builds up and with which is crowded is decided.

In case of bread kinds, I begin from 10 of the whole quantity-about 15 %.

Because there is a fear that I don’t rise when it’s built up any more and it’s crowded.

The beginning is from that percentage.

Next a nutritional list of ingredients of pumpkin is seen.

The seen item?

Carbohydrates, fat matter and degree of moisture.

The respective prices by which pumpkin keeps are calculated.

Next it’s calculated.

The moisture content of the moisture content pumpkin of a former recipe= moisture content of the pumpkin bread recipe

It’s OK with this basically.

There is no big failure in almost all vegetables, and it should be baked.

It develops from here, the volume.

When how do you say the numerical value of the carbohydrates is used?

An= bulge with a lot of carbohydrates= with a lot of starch is disturbed.

Formation of the= organization with a lot of fat matter is disturbed.

There is a law which says so.

For example in case of potato.

There is a lot of starch for potato, and a bulge becomes bad.

An easy measure?

* yeast amount is increased.

* It’s built up and the crowded amount is reduced.

Recommendation isn’t done so much also.

* Potato is frozen once.

There is also a way to say so.

When this freezes something starchy, I deteriorate (aging), then, the one for which the nature I say was used.

When how do I say it’s done when the material with a lot of fat matter is built up, and being crowded?

The amount of the oil of a bread recipe is reduced.

It isn’t necessary to worry about bread by a little recipe of oil.

When an original recipe was a one with a lot of oil.

Because there is a fear that I don’t rise.

I don’t want to take oil wastefully and.

When putting in avocado and peanut butter, it’s noteworthy.

The one to which I should pay attention also?

When grating and cut vegetables are used.

Because it can’t be grated small so that all water in the material comes out.

1.05 times of moisture contentx on the calculation

It’s made the O rule of thumb.
Carrot bread of a picture is being made by 1.05 times of moisture content.

First after the 1st time will be made with a recipe above-mentioned.

A recipe will be adjusted to the after 2nd time.

The territory where I’ll have only no try&error any more here.

It’s my personal view to the end.

As it’ll be a hint of the person who would like to toast bread of vegetables!