Flower Shaped Bread with Kabocha Squash Paste

Name: Flower Shaped Bread with Kabocha Squash Paste
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 10 grams Sugar; 3 grams Salt; 10 grams Unsalted butter (or margarine); 100 ml ※ Milk; 90 grams Kabocha squash paste; 3 grams Dry yeast; 80 grams Kabocha squash paste; 30 grams Milk; 10 grams ※ Sugar

cookpad.japan @cookpad_jp

I wanted to bake a yellow flower-shaped bread using kabocha squash.

I tried to keep the sugar to a minimum.

Adjust the amount of milk for the dough depending on the water content of the kabocha squash.
Adjust the amount of sugar to tastes.
Watch over the bread as it bakes. Recipe by Nikkopaddo

I wanted to bake a yellow flower-shaped bread using kabocha squash.

I tried to keep the sugar to a minimum.

Adjust the amount of milk for the dough depending on the water content of the kabocha squash.
Adjust the amount of sugar to tastes.
Watch over the bread as it bakes. Recipe by Nikkopaddo

cookpad.japan @cookpad_jp

I wanted to bake a yellow flower-shaped bread using kabocha squash.

I tried to keep the sugar to a minimum.

Adjust the amount of milk for the dough depending on the water content of the kabocha squash.
Adjust the amount of sugar to tastes.
Watch over the bread as it bakes. Recipe by Nikkopaddo

I wanted to bake a yellow flower-shaped bread using kabocha squash.

I tried to keep the sugar to a minimum.

Adjust the amount of milk for the dough depending on the water content of the kabocha squash.
Adjust the amount of sugar to tastes.
Watch over the bread as it bakes. Recipe by Nikkopaddo

Saved

Ingredients

2 servings

200 gramsBread (strong) flour
10 gramsSugar
3 gramsSalt
10 gramsUnsalted butter (or margarine)
100 ml※ Milk
90 gramsKabocha squash paste
3 gramsDry yeast
Kabocha squash filling
80 gramsKabocha squash paste
30 gramsMilk
10 grams※ Sugar

Saved

Steps

1

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.
2

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.
3

Take dough out from the bread maker after the 1st proving. Divide the dough into 2 portions and allow to rest for 15 minutes.
4

Roll the dough into a rectangular shape and spread the kabocha filling on top.
5

Wrap up the filling in the dough and seal the ends well.
6

Then roll the dough to stretch it out longer and make into a ring shape. Seal the ends secure.
7

Place the ring shaped dough on the baking tray, and make deep cuts as shown in the picture.
8

Flatten the cuts as shown in this picture.
9

Allow dough to rise until it's 1.5 it's original size (2nd rising).
10

Bake in a preheated oven at 190°C for 15 - 20 minutes.
11

Pull apart the petals as you eat.