Pumpkin bread cooking recipe in sous vide style.
Ingredients
Serves: –+
- Eggs 4 pcs
- Pumpkin squash 400 gr
- Melted butter 120 gr
- Vegetable oil 120 ml
- Sugar 500 gr
- Water 150 ml
- Flour 350 gr
- Baking soda 2 tsp
- Ground cinnamon 1.5 tsp
- Ground ginger ½ tsp
- Ground nutmeg ½ tsp
- A pinch of ground cloves
Method
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Heat the water with a sous vide thermostat to 90.5 degrees.
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Beat eggs and sugar. Mix dry ingredients: flour, salt, baking soda and spices. Add pumpkin squash plus vegetable oil and water to the beaten eggs, and then add portion of the dry mix and stir. After that, add the rest of the mixture and stir as well.
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Lay out the dough into baking cups (there were 3 of them in my case). Put the cups over a water bath. Make sure that water won't mess with the dough. Foil the cups and let the sous vide bath do its thing for 75-90 minutes.
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By the end of the cooking cycle, let cups sit there for 5 minutes more. After that, take crispbreads out of cups and allow them to cool completely.
