welcoming, it is Louise, welcome to our cooking learning blog. Now, we’re going to make a special dish, kabocha squash bread and kabocha squash paste bread. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really tasty.
Kabocha Squash Bread and Kabocha Squash Paste Bread is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Kabocha Squash Bread and Kabocha Squash Paste Bread is something which I have loved my whole life. They are nice and they look fantastic.
Grease two regular bread pans or four miniature bread pans. Whisk together the flours, sugar, spices, salt, and baking soda. Make a well in dry ingredients and add the squash puree, oil, eggs, and water. Kabocha is one of the best squashes to make bread, sweet and cream.
To get started with this particular recipe, we have to prepare a few components. You can have kabocha squash bread and kabocha squash paste bread using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Bread and Kabocha Squash Paste Bread:
- Get 12 servings
- Make ready 50 grams Boiled kabocha squash
- Get 260 grams Bread (strong) flour
- Make ready 40 grams Cake flour
- Take 30 grams Light brown sugar
- Prepare 4 grams Salt
- Take 30 grams Margarine
- Get 10 grams Powdered coffee creamer
- Prepare 5 grams Dry yeast
- Prepare 170 ml Milk
- Make ready Kabocha Squash Paste:
- Get 200 grams Boled Kabocha Squash
- Prepare 70 grams Sugar
- Take 1 Egg yolk
- Take 5 ml Coffee creamer or heavy cream
- Take 1/2 tsp Brandy
- Prepare 1 Cinnamon or vanilla essence
This kabocha bread is made from sweet Kabocha Anko paste wrapped with Japanese soft milk bread and shaped like a kabocha pumpkin or a Kabocha squash. Cut in half and remove seeds with spoon. Cut into thick wedges using a large knife and place into a large bowl. Top with olive oil, apple cider vinegar, cinnamon and a dash of sea salt and toss.
Steps to make Kabocha Squash Bread and Kabocha Squash Paste Bread:
- Prep 1: Remove the seeds and pulp from the kabocha squash, peel the skin, then boil. You can also microwave it!
- Prep 2: Place all of the ingredients into the bread maker, switch it on, and leave it up to the machine from the kneading to the first rise ♪ (it'll take about an hour).
- Divide the dough into 12 equal portions (about 50 g each), roll into balls, and let rest for 15 minutes.
- Line a pan with parchment paper, place 6 pieces of dough on the pan, and press down on them with your hand to form a flat circle. Cover with a wet towel, and ferment in the oven for the second time at 40℃ for 30 minutes.
- Preheat the oven to 180℃, and bake for 15-18 minutes.
- Kabocha Squash Paste Bread: Make the paste (Place all of the ingredients for the kabocha squash paste into a bowl, mix well, and pass through a sieve.)
- Shaping: After resting, roll out the dough with a rolling pin, place the paste (about 30 g per roll) on top, and fold it up like a tea towel.
- Line a pan with parchment paper, place 6 rolls with the seam facing downwards, and lightly press down on it with your hand to form a flat circular shape. Do the rest in the same manner as steps 4 and 5.
- This is what it looks like inside.
- Kabocha Squash Sliced Bread: Add all of the ingredients to the bread maker, and leave it up the machine all the way until it is baked.
Cut into thick wedges using a large knife and place into a large bowl. Top with olive oil, apple cider vinegar, cinnamon and a dash of sea salt and toss. Then place skin side down on an aluminum foil lined baking ban. Remove, do not touch, and let completely cool. Dump the kabocha mixture on top of the dry ingredients.
So that is going to wrap it up with this special food kabocha squash bread and kabocha squash paste bread recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
