Thanks for Comming, it’s Louise, welcome to my cooking learning page. Today, I will show you a way to make a special dish, kabocha squash bread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan. Kabocha squash is a green Japanese pumpkin that is available year-round. Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash.
Kabocha Squash Bread is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Kabocha Squash Bread is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have kabocha squash bread using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Bread:
- Take 250 grams Bread (strong) flour
- Take 30 grams Butter
- Prepare 15 grams Sugar
- Take 4 grams Salt
- Take 3 grams Dry yeast
- Make ready 1/2 Egg
- Prepare 120 grams-150 grams Milk (combined with the egg)
- Make ready 200 grams Kabocha squash paste (for the bread dough)
- Prepare Kabocha squash paste (A bit more than needed)
- Get 350 grams Kabocha squash paste (for the paste)
- Prepare 10 grams Butter
- Prepare 20 grams-(to taste) Honey
- Take 2 teaspoons-(to taste) Cinnamon powder
Kale and Kabocha Squash Salad with Maple Dijon Dressing recipe by Sherrie Castellano Great recipe for Kabocha Squash Bread. Please soften in the microwave if you are using uncooked pumpkin. A delicious variety of kabocha squash recipes - soups, kabocha fries, donuts, fritters, breads Kabocha squash is hands down my favorite fall vegetable!
Instructions to make Kabocha Squash Bread:
- Cut the kabocha squash, remove the seeds and pulp, and peel the skin. Steam 600 g net weight in the microwave, or steam in a pot and mash it up.
- Microwave the amount for the bread dough (about 250 g this time) at 600w for 4 minutes, to evaporate the water, and place on a cake cooler to cool.
- Mix in butter, honey, and cinnamon powder to the approximately 350 g remaining kabocha paste aside from step 2 to make the paste.
- And now for the bread dough. Place the dry yeast into the designated spot of the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rise.
- After the first rise, lightly deflate the dough, divide and roll into balls, place the seams facing downwards, cover with plastic wrap and a wet towel, and let rest for 20 minutes.
- Roll each up individually how you like. This time I added in the paste, shaped it like a normal kabocha squash, coated it in paste and cream cheese, and braided it.
- Time for the second rise. Use the oven bread rising function at 40℃ for 25 minutes.
- It will swell up to about 1.5 times its original size. If you are going to cut notches into it and drizzle it with eggs and make it pretty, then this is the time to do it.
- Bake in the oven at 180℃ for 13-15 minutes, and it is done.
Please soften in the microwave if you are using uncooked pumpkin. A delicious variety of kabocha squash recipes - soups, kabocha fries, donuts, fritters, breads Kabocha squash is hands down my favorite fall vegetable! It's sweeter than most varieties of squash. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura.
So that’s going to wrap it up for this special food kabocha squash bread recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
