Black Kabocha Squash Bread
Black Kabocha Squash Bread

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, black kabocha squash bread. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

It's delicious and nutritious when prepared this simple way! Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes! I love it just like this though!

Black Kabocha Squash Bread is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Black Kabocha Squash Bread is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook black kabocha squash bread using 21 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Black Kabocha Squash Bread:
  1. Get 2 tbsp ○ Bread (strong) flour (for hot-water-kneaded dough)
  2. Take 1 tbsp ○ Boiling water (for hot-water-kneaded dough)
  3. Get 150 grams ● Bread (strong) flour
  4. Make ready 1 tbsp ● Sugar
  5. Make ready 1/3 tsp ● Salt
  6. Get 5 grams ● Butter
  7. Take 90 to 100 ml Lukewarm water (About 105F/40C)
  8. Make ready 1 tsp Instant dry yeast
  9. Get 1/4 ☆ Kabocha squash
  10. Make ready 2 tbsp ☆ Sugar
  11. Prepare 1 pinch ☆ Salt
  12. Prepare 1 or more tablespoons ☆ Milk (To adjust the consistency of the dough)
  13. Get 2 tbsp △ Bread (strong) flour (for hot-water-kneaded dough)
  14. Take 1 tbsp △ Boiling water (for hot-water-kneaded dough)
  15. Make ready 150 grams ▲Bread (strong) flour
  16. Make ready 1 tbsp ▲Sugar
  17. Take 1/3 tsp ▲Salt
  18. Prepare 5 grams ▲ Butter
  19. Take 4 grams ▲ Cocoa powder (black cocoa, if available)
  20. Get 100 to 105 ml Lukewarm water (About 105F/40C)
  21. Make ready 1 tsp Instant dry yeast

If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. 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.

Steps to make Black Kabocha Squash Bread:
  1. Cut kabocha squash into even pieces, and either steam or microwave until tender. Mash it while it's hot, add sugar and salt, adjust the consistency with milk, then divide it into 10 even balls.
  2. To make the kabocha squash bread: Put flour for making the hot-water-kneaded dough in boiling water (it must be boiling temperature), and use a spoon to mix. Once it forms a dough, lightly shape into a ball.
  3. Add a pinch of sugar (not listed) in lukewarm water, sprinkle in the yeast, then stir it until the yeast dissolves.
  4. In a large bowl, add the flour, sugar, salt (at a good distance from the sugar), butter, and the hot-water-kneaded dough. Pour the dissolved yeast over the sugar mixture, and mix the flour and hot-water-kneaded dough until the consistency is even.
  5. Once the flour is blended in, add one heaping tablespoon of the mashed kabocha. Press the dough into the bottom of the bowl until forms a ball, then knead it lightly with both hands.
  6. After about 3 minutes of kneading, the dough will stop sticking to your hands, then it's ready. If it continues to stick, wash your hands, then knead it again.
  7. Divide the dough into 10 portions. Round the surface of each piece of dough, seal the cut ends, and using your palm, gently form a ball by moving your hand in a circular motion. Let the dough balls sit for 15 minutes.
  8. For the cocoa dough: Make the hot-water-kneaded dough and yeast mixture as in the steps to make the kabocha dough. Combine the ▲ ingredients with the yeast mixture, then, as with the kabocha dough, knead, divide into 10 portions, form into balls, and let rest for 15 minutes.
  9. Flatten both the kabocha dough balls and the cocoa dough balls, making sure that it's thick at the center. Inside the kabocha dough, place a ball of mashed kabocha filling, then wrap the dough around it and seal tightly.
  10. Wrap the cocoa dough around the kabocha-filled kabocha dough and seal well.
  11. Using your finger, press the center of the dough balls. With a knife, make 6 cuts into the dough from the top down to the sides, until you can slightly see the yellow dough underneath.
  12. Place on a baking sheet, spritz water, and let rise for a second time (2nd proof) or 30 minutes. Once it's finished rising, the yellow dough should be more visible.
  13. Preheat the oven to 360°F/180°C. Brush the surface of each ball with a beaten egg (not listed). Bake in oven for about 15 minutes, then they're ready to serve.
  14. If you spread melted butter over the tops of the rolls when they're finished baking, they'll become shiny.

Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. The green outer skin may look. 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, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds and pumpkins. Also known as the Japanese pumpkin, Kabocha squash comes in many different varieties of varying colors.

So that is going to wrap it up for this special food black kabocha squash bread recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!