Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, halloween kabocha squash bread☆. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Halloween Kabocha Squash Bread☆ is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Halloween Kabocha Squash Bread☆ is something which I have loved my whole life.
Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern!
To begin with this particular recipe, we have to first prepare a few components. You can cook halloween kabocha squash bread☆ using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Halloween Kabocha Squash Bread☆:
- Get 230 grams A) Bread (strong) flour
- Get 50 grams A) Cake flour
- Get 120 grams A) Kabocha squash
- Make ready 30 grams A) Sugar
- Get 3 grams A) Salt
- Make ready 3 grams A) Instant dry yeast powder
- Prepare 15 grams A) Butter
- Make ready 150 grams A) Milk
- Get 1 Butter Pretz (stick pretzel snack) (for the topping)
- Make ready 1 Milk (for glazing)
- Prepare Kabocha squash filling
- Make ready 380 grams Kabocha squash
- Prepare 70 grams Soft brown sugar
Reviews for: Photos of Kabocha Squash Filled with Shrimp. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Keressen Colorful Pumpkin Squash Red Kuri Kabocha témájú HD stockfotóink és több millió jogdíjmentes fotó, illusztráció és vektorkép között a Shutterstock gyűjteményében.
Instructions to make Halloween Kabocha Squash Bread☆:
- Cook kabocha ingredients "A" until tender, mash, and cool to handling temperature. (I use a microwave.)
- Combine all bread "A" ingredients and let rise (1st proof). Adjust the amount of milk depending on the moistness of the kabocha. (I used 135 g.)
- Punch down the dough and divide it into equal portions.
- Form into balls, cover with a damp cloth, and leave them to sit for 20 minutes.
- Gently press the air out of the balls and flatten with a rolling pin. Place a spoonful of kabocha filling in the middle, and form into balls. (Make sure to firmly seal the seams.)
- With the sealed end at the bottom, lightly press flat. Using a pair of kitchen shears, make 5 cuts into the sides.
- Stick a piece of Pretz (or your choice of stem ingredient) into the center. (Be sure to stick it through to the bottom.) Spritz with water, and let rise for 20 to 30 minutes (2nd proof).
- Use a brush to coat a layer of milk for glazing, and bake for about 12 minutes in an oven preheated to 390F/200C.
- When they turn a beautiful golden brown, they're done. ♪
- ■ To make the kabocha filling: Remove the skin, microwave, mash, and mix well with soft brown sugar.
- Heat the mashed kabocha in the microwave without wrapping in plastic wrap to cook out the moisture. (Remove from the microwave every 2 or 3 minutes to evenly mix) I cooked mine for 8 minutes.
A kínálat mindennap több ezer új minőségi képpel bővül. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight. Choose kabocha that has a firm, deep-colored green rind. 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.
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