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Fermentation × Rice Flour 🎃 Halloween Bread & Pumpkin Potage

🎃 Fermented Halloween Menu 🎃

Rice flour bread is colored with vegetable paste made with soup and blueberry koji 🍞

For the soup, spread grilled vegetables with soy milk

Western-style koji, tomato koji, and salt koji have a rich finish 🥣

✨ Fermentation × Seasonal Recipe ✨

・ Blueberry koji: Polyphenols for antioxidant and skin support

・ Tomato koji: Promotes metabolism and blood flow with lycopene

・ Peanut pumpkin... Cold and dry care with β-carotene

・ Shio-koji & Western-style koji... Prepare the intestinal environment and improve umami!

Peanut pumpkin and vegetable potage

Ingredients (about 4-6 people)

• 1 peanut pumpkin (or regular pumpkin)

• Tomato... 1 piece

• Paprika... 1 piece

• Onion... 1 piece

• Carrots... 1 / 2

• Soy milk... 300 ml

• Western soup malt... tablespoon 2

• Tomato koji... tablespoon 1

2 teaspoons of salt koji

How to make

1️⃣ Cut the vegetables into bite-sized pieces, coat the surface with coconut oil (or vegetable oil) and bake in an oven preheated to 180 ℃ for about 25 to 30 minutes to bring out the sweetness.

2️⃣ baked vegetables into a paste with a blender.

3️⃣ pan and spread with soy milk.

4️⃣ seasoned with yodashi koji, tomato koji and salt koji.

🎃 into a soup bowl of Halloween mood Manten.

I also made a pumpkin baked cheesecake this time, so I used the filling for the cake 🎂

🟠 pumpkin rice bread

Ingredients (for 2 pieces)

Rice flour... 125g

• Sugar (beet sugar)... 10g

• Salt... 2 g

• Dry yeast... 2g

• Pumpkin paste... about 80g

• Oil or butter... 8g

How to make

1️⃣ rice flour, sugar, salt and dry yeast in a bowl.

2️⃣ Add the pumpkin paste little by little and mix well.

3️⃣ lightly until smooth.

4️⃣ and ferment at 40 ℃ for 40 minutes.

5️⃣ bake at 210 ℃ for 12-15 minutes.

🎃 golden bread with natural sweetness and moist texture.

Blueberry koji rice flour bread

Ingredients (for 2 pieces)

Rice flour... 125g

• Sugar (beet sugar)... 10g

• Salt... 2 g

• Dry yeast... 2g

• Blueberry koji... 2 ~ 3 tablespoons

• Soy milk... 2 ~ 3 spoon spoon spoon (little by little while watching the situation)

• Oil... 8g

The method of making is the same as pumpkin bread. Add soy milk little by little so that it becomes a lump

More than 80% of rice flour is used. It is delicious and chewy at home bakery! Finished rice flour Handmade bread flour

I used a

🫐 purple bread with a gentle acidity and fermented aroma.

While gently warming the body, grow clean from the inside 🍂

Fermented Halloween table with family 🎃🕯️

........................................................................ for myself and my family 🌿 ten years from now.

Easy × Delicious × Body-friendly

Fermented rice and rice flour recipes 🍽

✔ busy.

✔ nutritional balance

✔, "Don't try too hard."

Me on a diet and my growing family.

be deliciously filled with the same menu

We value a guilt-free meal 🍚🥗

The body is ready, life is ready /

🥗 fermentation × rice flour × vegetable plenty recipe

🧂 fermented seasonings, gentle everyday

▶ ︎ During home training delivery on YouTube · Instagram 📹

▶ ︎ TikTok home training & fermentation recipes 🔥

▶ Lemon8 Fermentation Recipes 🍽

If you don't mind, would you like to continue together?

Thank you for reading ☺️🙏

May your mind and body be gently adjusted 🍀 * °

Let's Enjoy Autumn The Autumn Recipe This year is the autumn of beauty. Intestinal Activity Intestinal Activity Recipe

2025/10/15 Edited to

... Read more秋の訪れと共に楽しみたいのが、体に優しい発酵食品と旬の野菜を使った手作りメニューです。私もこの発酵×米粉のハロウィンブレッドと、かぼちゃポタージュを実際に作ってみて、その奥深い味わいと食感に驚きました。 特に米粉パンは通常の小麦粉パンよりももちもち感が強く、ブルーベリー麹を加えることでほんのり酸味と発酵の香りが感じられ、豊かな風味が広がります。麹の発酵パワーで腸内環境も整えられ、秋の乾燥や冷えの対策にもぴったりです。かぼちゃポタージュは、焼き野菜の甘みを豆乳でまろやかに伸ばし、洋だし麹やトマト麹、塩麹のうま味がそれぞれ重なり合うことでとてもコク深い味に。冬に向けて体を温めながら、ビタミンAやポリフェノールもしっかり摂れます。 また、発酵や米粉食材はアレルギーのある方やグルテンフリーを意識する方にも安心感があり、家族みんなで楽しめるメニューです。私も忙しい日でもザっと混ぜて焼けるので、続けやすかったですし、発酵時間中に他の家事もできて効率的でした。 こうした発酵×旬の食材の組み合わせは、美容や健康への効果が期待できるだけでなく、季節の行事を彩るテーブルを華やかにしてくれます。ハロウィン気分を盛り上げたい時に、ぜひお試しいただきたいレシピです。

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