Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kabocha Squash Bread is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Kabocha Squash Bread is something that I’ve loved my whole life. They are nice and they look wonderful.
Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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 Bread (strong) flour
- Get Butter
- Get Sugar
- Prepare Salt
- Get Dry yeast
- Make ready Egg
- Take grams-150 grams Milk (combined with the egg)
- Prepare Kabocha squash paste (for the bread dough)
- Make ready Kabocha squash paste (A bit more than needed)
- Prepare Kabocha squash paste (for the paste)
- Take Butter
- Make ready grams-(to taste) Honey
- Get teaspoons-(to taste) Cinnamon powder
Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie (かぼちゃパイ) with dollop of freshly whipped cream. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura.
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.
It can easily be mistaken for sweet potato due to its color. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces.
So that’s going to wrap it up with this exceptional food kabocha squash bread recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
