Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Kabocha Squash Bread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Kabocha Squash Bread Recipe. 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.
You can cook Kabocha Squash Bread using 9 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Kabocha Squash Bread
Take 1 of baker's percentages are shown in parantheses.
Make ready 300 grams of Bread flour.
Make ready 150 grams of Boiled pumpkin (without skin).
You need 90 grams of Raisins.
It’s 30 grams of White sugar.
It’s 4 grams of Instant dry yeast.
Make ready 4 grams of Salt.
Take 160 grams of Egg mixture (1 medium egg and low fat milk).
Prepare 30 grams of Margarine (or butter).
The flavor is similar to other winter squash, like butternut squash, but sweeter.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.This bright orange fruit is often served battered and fried in vegetable tempura.
Kabocha Squash Bread step by step
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?.
Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and.Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.It has a thick green skin and orange flesh.
It can easily be mistaken for sweet potato due to its color.See more ideas about Kabocha squash, Squash, Recipes.Kale and Kabocha Squash Salad with Maple Dijon Dressing recipe by Sherrie CastellanoI 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.Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces.
