Kabocha Squash Bread and Kabocha Squash Paste Bread
Kabocha Squash Bread and Kabocha Squash Paste Bread

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha squash bread and kabocha squash paste bread. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Kabocha Squash Bread and Kabocha Squash Paste Bread is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Kabocha Squash Bread and Kabocha Squash Paste Bread is something that I have loved my whole life. They’re nice and they look fantastic.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a. Great recipe for Easy Kabocha Squash Marbled Bread.

To begin with this recipe, we have to prepare a few components. You can cook kabocha squash bread and kabocha squash paste bread using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Bread and Kabocha Squash Paste Bread:
  1. Prepare 12 servings
  2. Prepare 50 grams Boiled kabocha squash
  3. Get 260 grams Bread (strong) flour
  4. Get 40 grams Cake flour
  5. Take 30 grams Light brown sugar
  6. Take 4 grams Salt
  7. Make ready 30 grams Margarine
  8. Make ready 10 grams Powdered coffee creamer
  9. Take 5 grams Dry yeast
  10. Make ready 170 ml Milk
  11. Prepare Kabocha Squash Paste:
  12. Take 200 grams Boled Kabocha Squash
  13. Make ready 70 grams Sugar
  14. Make ready 1 Egg yolk
  15. Prepare 5 ml Coffee creamer or heavy cream
  16. Make ready 1/2 tsp Brandy
  17. Take 1 Cinnamon or vanilla essence

Kabocha squash is especially velvety and flavorful, but you can substitute the more common butternut or even sweet potatoes here. Add the tomato paste, ginger, garlic, cumin, coriander and salt. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

Instructions to make Kabocha Squash Bread and Kabocha Squash Paste Bread:
  1. Prep 1: Remove the seeds and pulp from the kabocha squash, peel the skin, then boil. You can also microwave it!
  2. 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).
  3. Divide the dough into 12 equal portions (about 50 g each), roll into balls, and let rest for 15 minutes.
  4. 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.
  5. Preheat the oven to 180℃, and bake for 15-18 minutes.
  6. 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.)
  7. 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.
  8. 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.
  9. This is what it looks like inside.
  10. 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.

Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it's also Japanese in origin. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color, velvety texture, and buttery flavor. Serve with crusty bread and sprinkle with parsley.

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