Kabocha Squash Halloween Bread. Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern! This recipe is sure to please.
I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. Let's prepare the kabocha squash also known as Japanese pumpkin. You can cook Kabocha Squash Halloween Bread using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Kabocha Squash Halloween Bread
- You need 300 grams of Kabocha squash.
- Prepare 150 grams of Bread (strong) flour.
- Prepare 1 tsp of Dried yeast.
- It’s 1 tbsp of Sugar.
- Prepare 1/3 tsp of Salt.
- It’s 20 grams of Butter.
- You need 110 ml of Water.
Place the kabocha into a steamer and turn on the burner. Hi, this may be interesting you: Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha Squash)! Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it's also Japanese in origin. (Plus, that color!) Spiced Kabocha Squash Risotto – Giadzy.
Kabocha Squash Halloween Bread instructions
- Start by removing the skin and seeds from the kabocha squash. Cut it into bite size pieces and cook it in the microwave. Once it is soft, mash it up and divide into two parts. 30 grams will be used in the bread dough, and the remaining 270 grams will be used as kabocha squash paste filling..
- Heat the water to about 30℃,add the yeast and stir well. Then add all the ingredients except butter (including the 30 g of kabocha squash) to the bowl and stir them together. Once the flour is mixed in, add in the butter and knead the dough on a counter..
- While the dough is rising for the first time, make the kabocha squash paste filling. Add about 25 grams of sugar (not in the above ingredients list) to the 270 g ball of kabocha squash and then heat it on a low flame to remove excess liquid. If it seems dry, add a little bit of honey. Divide the filling into six pieces and make it into balls, using saran wrap..
- Let the dough rise at about 30℃. Once it has risen to roughly twice the original size, it's done. It should take about 30 minutes~. Then divide the dough into six pieces and leave it to rest for 10 minutes..
- Roll out each piece into a circle about 10 cm in diameter and make 8 cuts evenly around the edges..
- Place the kabocha squash paste filling balls in the middle of the bread dough and pull each section of dough to the center and seal. Place a kabocha squash seed on top..
- Let the bread rise a second time for about 25 minutes~. Once it has risen,bake it for about 15 minutes at 190℃. They turn out cute and pumpkin-looking if you take them out before they turn too brown..
- Cut Jack-o-lantern face pieces out of nori seaweed and stick them on the finished bread with a dab of honey..
- It should look like this..
Kabocha squash has a mild, nutty A delicious kabocha recipe, ideal for Autumn and particularly for Halloween. Great recipe for Easy Kabocha Squash Marbled Bread. I always have leftover kabocha squash paste after making kabocha squash bread. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin).