Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, kabocha squash bread. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This time of year is my absolute favorite. 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.
Kabocha Squash Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Kabocha Squash Bread is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook kabocha squash bread using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Bread:
- Prepare 250 grams Bread (strong) flour
- Take 30 grams Butter
- Make ready 15 grams Sugar
- Get 4 grams Salt
- Get 3 grams Dry yeast
- Prepare 1/2 Egg
- Make ready 120 grams-150 grams Milk (combined with the egg)
- Get 200 grams Kabocha squash paste (for the bread dough)
- Take Kabocha squash paste (A bit more than needed)
- Take 350 grams Kabocha squash paste (for the paste)
- Prepare 10 grams Butter
- Make ready 20 grams-(to taste) Honey
- Prepare 2 teaspoons-(to taste) Cinnamon powder
It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may. Kabocha squash is a staple at any Japanese restaurant.
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.
This bright orange fruit is often served battered and fried in vegetable tempura. Squash bowls are infinitely superior to regular bowls, especially when Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it's. 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. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Make a big batch in advance and serve it with toasted bread for a healthy dinner.
So that is going to wrap this up with this special food kabocha squash bread recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
