Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kabocha squash croissants. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to Prepare Japanese Kabocha Squash. Part of the series: Fall Squash Recipes. Japanese kobocha squash needs to be prepared in a pretty specific way.
Kabocha Squash Croissants is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Kabocha Squash Croissants is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kabocha squash croissants using 12 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Croissants:
- Make ready Bread (strong) flour
- Get Cake flour
- Get Kabocha squash
- Make ready Skim milk powder
- Take Sugar
- Take Natural Salt
- Take Butter (unsalted)
- Prepare Soy milk
- Take Dry yeast
- Take Grated cheese
- Make ready Toppings (to taste):
- Take Powdered cheese / cinnamon sugar / Sliced almonds
Also know how to cook it. 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.
Steps to make Kabocha Squash Croissants:
- Cut the kabocha squash into small chunks and soften either by boiling or popping them in the microwave.
- Add all of the ingredients except for the toppings and grated cheese into the bread machine and let the machine do the work until the first rising.
- Once risen, take out of the bread machine, roll into a ball and leave to rest for 15 minutes.
- Roll the dough into a 18 x 30 cm rectangle and spread 1 tablespoon of grated cheese around the center.
- Fold into 3 layers and roll out to the original size.
- Turn the dough 90°, spread another tablespoon of grated cheese in the middle, fold into 3 layers again and roll out once more.
- Repeat steps 4 & 5 once more. Don't worry if the dough tears a little here, it's not filled with butter.
- Roll the dough out to 18 x 30 cm again and cut into 8 triangles as shown in the photo.
- Make a 1cm cut in the middle of the triangle and whilst stretching the tips of pastry a little, curl them away from you as shown in the photo.
- Now roll it into a croissant shape. Spray with water and wrap to prevent drying out. Leave to rise until double in size.
- Brush over the glaze and top with what you like.
- Bake in an oven preheated to 200°C for 13 - 14 minutes.
- Roll up the left over croissant dough and bake these too!
- These croissants are unsweetened so they make great sandwiches as well.
Kabocha Squash ToastChez CateyLou. ricotta cheese, squash, maple syrup, extra virgin olive oil, yellow Kabocha Squash BologneseThe Saucy Rabbit. onion, salt, fresh thyme leaves, ground beef. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. See more ideas about Kabocha squash, Squash recipes, Recipes.
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