Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, flower shaped bread with kabocha squash paste. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Flower Shaped Bread with Kabocha Squash Paste is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Flower Shaped Bread with Kabocha Squash Paste is something which I’ve loved my whole life. They’re fine and they look fantastic.
Kabocha Squash Feta Salad - Vegan Yack Attack. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can use rice or pasta for your choice of carb.
To get started with this particular recipe, we must first prepare a few components. You can cook flower shaped bread with kabocha squash paste using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Flower Shaped Bread with Kabocha Squash Paste:
- Prepare Bread (strong) flour
- Make ready Sugar
- Get Salt
- Take Unsalted butter (or margarine)
- Make ready ※ Milk
- Prepare Kabocha squash paste
- Prepare Dry yeast
- Make ready Kabocha squash filling
- Make ready Kabocha squash paste
- Get Milk
- Prepare ※ Sugar
Which makes perfect sense since a kabocha squash is in the pumpkin family. Cut kabocha squash in half and coat thoroughly with olive oil. Season with salt and roast in oven for approximately one hour, until fork tender. Cut squash into serving size wedges.
Instructions to make Flower Shaped Bread with Kabocha Squash Paste:
- Place ingredients for the dough and dry yeast into the bread maker and leave the bread maker to do the work until the first proving is done.
- Meanwhile make the kabocha squash filling. Put all ingredients for the filling into a small saucepan. Cook over a low heat so as not to burn it. Keep stirring until all the moisture has evaporated.
- Take dough out from the bread maker after the 1st proving. Divide the dough into 2 portions and allow to rest for 15 minutes.
- Roll the dough into a rectangular shape and spread the kabocha filling on top.
- Wrap up the filling in the dough and seal the ends well.
- Then roll the dough to stretch it out longer and make into a ring shape. Seal the ends secure.
- Place the ring shaped dough on the baking tray, and make deep cuts as shown in the picture.
- Flatten the cuts as shown in this picture.
- Allow dough to rise until it's 1.5 it's original size (2nd rising).
- Bake in a preheated oven at 190°C for 15 - 20 minutes.
- Pull apart the petals as you eat.
Toss with citronette dressing to coat. Arrange squash on serving platter and garnish with. Kabocha squash, otherwise known as the Japanese pumpkin, is a green winter squash from the Cucurbita maxima family. The squash commonly has a deep green skin with light green or white stripes and raised bumps that give it a slight texture. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and Kabocha Squash Pilaf with Coconut.
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