Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kabocha squash halloween bread. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Kabocha Squash Halloween Bread is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Kabocha Squash Halloween Bread is something that I have loved my entire life.
A fluffy bread with a cute color and plenty of pumpkin. Chiffon-shaped bread with apples made before is now pumpkin! There will be Halloween in October, so I think it would be more fun to add a little treat with this kind of pumpkin bread and pearly at home ^^ The "aluminum mold for chiffon" has a hole in the center and is made of aluminum, so heat transfer is very good.
To begin with this particular recipe, we must first prepare a few components. You can have kabocha squash halloween bread using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Halloween Bread:
- Take 300 grams Kabocha squash
- Make ready 150 grams Bread (strong) flour
- Prepare 1 tsp Dried yeast
- Make ready 1 tbsp Sugar
- Take 1/3 tsp Salt
- Prepare 20 grams Butter
- Make ready 110 ml Water
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. I bought half a KABOCHA pumpkin (Japanese pumpkin/Kabocha squash) in an Asian supermarket the other day.
Steps to make Kabocha Squash Halloween Bread:
- Start by removing the skin and seeds from the kabocha squash. Cut it into bite size pieces and cook it in the microwave. Once it is soft, mash it up and divide into two parts. 30 grams will be used in the bread dough, and the remaining 270 grams will be used as kabocha squash paste filling.
- Heat the water to about 30℃,add the yeast and stir well. Then add all the ingredients except butter (including the 30 g of kabocha squash) to the bowl and stir them together. Once the flour is mixed in, add in the butter and knead the dough on a counter.
- While the dough is rising for the first time, make the kabocha squash paste filling. Add about 25 grams of sugar (not in the above ingredients list) to the 270 g ball of kabocha squash and then heat it on a low flame to remove excess liquid. If it seems dry, add a little bit of honey. Divide the filling into six pieces and make it into balls, using saran wrap.
- Let the dough rise at about 30℃. Once it has risen to roughly twice the original size, it's done. It should take about 30 minutes~. Then divide the dough into six pieces and leave it to rest for 10 minutes.
- Roll out each piece into a circle about 10 cm in diameter and make 8 cuts evenly around the edges.
- Place the kabocha squash paste filling balls in the middle of the bread dough and pull each section of dough to the center and seal. Place a kabocha squash seed on top.
- Let the bread rise a second time for about 25 minutes~. Once it has risen,bake it for about 15 minutes at 190℃. They turn out cute and pumpkin-looking if you take them out before they turn too brown.
- Cut Jack-o-lantern face pieces out of nori seaweed and stick them on the finished bread with a dab of honey.
- It should look like this.
It has green skin with orange fresh, it's lot harder than Halloween pumpkins. Line a baking sheet with foil and cut the squash in half lengthwise. Dump the kabocha mixture on top of the dry ingredients. Gently stir in the chopped walnuts. Kabocha squash is a green Japanese pumpkin that is available year-round.
So that’s going to wrap it up with this exceptional food kabocha squash halloween bread recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
