Halloween Kabocha Squash Bread☆. Great recipe for Halloween Kabocha Squash Bread. To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough. Adjust the liquid content in the dough depending on the water content in the steamed.
There will be Halloween in October, so I think it would be more fun to add a little treat with this kind of pumpkin bread and pearly at home ^^ The "aluminum mold for chiffon" has a hole in the center and is made of aluminum, so heat transfer is very good. Kabocha Squash Bread Baking and Tenting. The scoring is optional, but it helps a bit to get an even baking result. You can cook Halloween Kabocha Squash Bread☆ using 13 ingredients and 11 steps. Here is how you cook that.
Ingredients of Halloween Kabocha Squash Bread☆
- You need of A) Bread (strong) flour.
- Prepare of A) Cake flour.
- Prepare of A) Kabocha squash.
- You need of A) Sugar.
- You need of A) Salt.
- You need of A) Instant dry yeast powder.
- Prepare of A) Butter.
- It’s of A) Milk.
- It’s of Butter Pretz (stick pretzel snack) (for the topping).
- You need of Milk (for glazing).
- You need of Kabocha squash filling.
- You need of Kabocha squash.
- It’s of Soft brown sugar.
This kabocha bread is made from sweet Kabocha Anko paste wrapped with Japanese soft milk bread and shaped like a kabocha pumpkin or a Kabocha squash. This bread is a sweet bread, so it is a great snack to share at a Halloween party. Kabocha pumpkin is a squash that Thais cook to make a variety of dishes, sweet or savory. Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash.
Halloween Kabocha Squash Bread☆ step by step
- 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..
Roasted Winter Vegetable Platter with Miso Aioli and Romesco Sauce. Don't let the season stop you from serving crudités. Aran Goyoaga's version is hearty and autumnal (and that squash-aioli combo is to die for). We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts! On a baking sheet, drizzle the squash with olive oil, turn the piece cut-side down.