Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, kabocha squash bread. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Kabocha Squash Bread is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Kabocha Squash Bread is something which I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can have kabocha squash bread using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Bread:
- Prepare 1 baker's percentages are shown in parantheses
- Take 300 grams Bread flour
- Take 150 grams Boiled pumpkin (without skin)
- Get 90 grams Raisins
- Make ready 30 grams White sugar
- Prepare 4 grams Instant dry yeast
- Get 4 grams Salt
- Make ready 160 grams Egg mixture (1 medium egg and low fat milk)
- Get 30 grams Margarine (or butter)
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.
Steps to make Kabocha Squash Bread:
- Place the yeast on top of the sugar, and place the salt on the opposite side. Mix the egg with the milk, and warm up to skin temperature in the microwave (for 40-60 seconds / 35~38°C). Let it cool in the summer. Mash up the pumpkin squash.
- The instructions are the same as "Simple sliced bread (With extremely original kneading style)". Please mix the pumpkin together with the ingredients in step 2. Add in the raisins after the margarine has blended in. It will be difficult to knead if you add it in all at once, so it's okay to do it over 2-3 turns .
- Allow to rise the first time (30~40 minutes). Divide into 9 equal portions and let rest (15-20 minutes). Roll them up. Allow to rise the second time (40-60 minutes). I use the bread-rising function on my oven. Let it rise properly until it reaches about 2-2.5 times in size .
- I used a newspaper pan for making Castella. The temperature distribution is questionable, so I lined the inside with aluminum foil and a cooking sheet just in case.
- Bake in the oven at 180°C (preheated to 190°C) for 28 minutes, and it is done. (It turned golden brown in about 10 minutes, so I covered it with aluminum foil.) It's a good idea to shorten the baking time if you are using a normal square pan.
- It is fluffy when freshly baked. But I might actually like it better the next day. I don't really think this tastes like pumpkin squash, so it might be good to add in pumpkin squash an paste for those of you that like it. If you are using an an paste, reduce the moisture from the an paste and work with a harder dough.
- Slice it with a bread knife once it has properly cooled. The sparse raisins are wonderful. The bread is about 8.0 cm tall, so it might be safe to reduce the amount of dough a bit when using a regular square pan.
- I changed the steps from: Add in the pumpkin squash, raisins, and margarine after kneading the dough a bit, to Add in the pumpkin squash first and then knead , then add margarine and raisins.
- I tried making pumpkin squash anko paste bread and bread rolls by reducing the amount of water. Does it look like a pumpkin?
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 exceptional food kabocha squash bread recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
