Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kabocha squash bread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. 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.
Kabocha Squash Bread is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kabocha Squash Bread is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have kabocha squash bread using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Bread:
- Make ready Strong bread flour
- Make ready Kabocha squash
- Take Butter
- Take Instant Dry Yeast
- Make ready Sugar
- Get Milk
- Make ready Egg yolk
- Make ready Coarse salt
- Prepare as required Beaten egg
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 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 is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura.
Instructions to make Kabocha Squash Bread:
- Cook the kabocha squash in a microwave then mash it with a fork (with the skin still on). Warm the milk until it is warm to the touch.
- Put all of the ingredients into a bread machine, and let it proof for the first rising. If you are proving it outside of the bread maker, wrap it in cling film, then leave it to prove for 50 minutes.
- After the dough has doubled in size, dust your work surface and turn out the dough. Punch out the air and divide it into 8 equal portions.
- Roll up the dough into rounds and place them seam-side down. Cover the rounds with a tightly wrung damp cloth and let them rest for 20 minutes. Dust your work surface again and punch the air out of the dough. Fold in the sides, front, and back, then roll the dough into rounds once more.
- Line the rounds up on a baking tray lined with parchment paper and cover them with a damp cloth for the second proving. When they've doubled in size, move onto the next step.
- Coat the rounds with beaten egg and score 5-6 deep lines with scissors. Bake the bread for 15 minutes at 180℃ in the oven.
It can easily be mistaken for sweet potato due to its color. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter. 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.
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