Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, flower shaped bread with kabocha squash paste. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Flower Shaped Bread with Kabocha Squash Paste is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Flower Shaped Bread with Kabocha Squash Paste is something that I’ve loved my entire life.
I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet. You will recognize it by its deep green skin and flattened cylindrical shape.
To get started with this particular recipe, we must prepare a few components. You can have flower shaped bread with kabocha squash paste using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Flower Shaped Bread with Kabocha Squash Paste:
- Make ready 200 grams Bread (strong) flour
- Get 10 grams Sugar
- Prepare 3 grams Salt
- Take 10 grams Unsalted butter (or margarine)
- Take 100 ml ※ Milk
- Get 90 grams Kabocha squash paste
- Make ready 3 grams Dry yeast
- Prepare Kabocha squash filling
- Get 80 grams Kabocha squash paste
- Make ready 30 grams Milk
- Prepare 10 grams ※ Sugar
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. Toss with citronette dressing to coat.
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.
Arrange squash on serving platter and garnish with chèvre and toasted pine nuts. Today we are going to show you very easy and delicious potato pogaca (no yeast butter bread) recipe. Kabocha squash is a green Japanese pumpkin that is available year-round. Kabocha squash grows into early fall. Harvest when the skin turns a duller green and the stems harden and brown.
So that’s going to wrap this up for this exceptional food flower shaped bread with kabocha squash paste recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
