Character Bread Funasshii Kabocha Squash Bread

Name: Character Bread Funasshii Kabocha Squash Bread
Yield: 3 servings
Cuisine: American
Ingredients: 130 grams Bread (strong) flour; 20 grams Cake flour; 2 grams Dry yeast; 2 grams Salt; 10 grams Sugar; 10 grams Butter; 90 ml Milk; 20 grams Kabocha squash (peeled); 1 dash Matcha; 1 Kabocha squash filling (steamed and mashed kabocha squash); 1 Anko (red bean paste); 1 Chocolate decorating pen; 1 Strawberry jam

cookpad.japan @cookpad_jp

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.

Depending on the moisture content of the kabocha squash paste, the dough might become too wet when adding it in, making it hard to handle. In this case, dust the dough with flour and bring it together.
I use my oven's bread proofing setting (about 30 minutes at 35°C). For 3 buns (each about 13 cm [5.1 in] diameter). Recipe by Marrietty

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.

cookpad.japan @cookpad_jp

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.

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Ingredients

3 servings

For the dough:
130 gramsBread (strong) flour
20 gramsCake flour
2 gramsDry yeast
2 gramsSalt
10 gramsSugar
10 gramsButter
90 mlMilk
20 gramsKabocha squash (peeled)
1 dashMatcha
For the filling and decorations:
1Kabocha squash filling (steamed and mashed kabocha squash)
1Anko (red bean paste)
1Chocolate decorating pen
1Strawberry jam

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Steps

1

Add all the ingredients for the bread dough except for the butter in a bowl and mix. Once the dough comes together, transfer to a working surface, mix in the butter, and quickly knead well.
2

Take 1/4 of the dough and knead the matcha dissolved in a small amount of water into the dough to create the green colored dough.
3

Take the rest of the dough and knead the kabocha squash paste (steamed and mashed kabocha squash) into the dough to create the yellow colored dough.
4

Let the dough rise until double the original size. Divide each portion of dough into 3 equal portions, shape them into balls, and let the dough rest for 10 minutes (cover with plastic wrap to prevent the dough from drying out).
5

Roll each portion of the kabocha squash dough into an oval shape with a rolling pin. Place a ball of kabocha filling or anko in the middle and wrap the dough. Close the edges tightly and place the dough with the seam side down on a baking tray lined with parchment paper.
6

Roll out the matcha dough, cut it into rectangles, and wrap them around the kabocha squash dough. Shape the rest of the matcha dough into leaves to decorate on top of the head.
7

Make a cut in the bottom of the kabocha squash dough for the legs with a dough scraper. Let the buns rise again until they are 1.5 times their original size. Preheat the oven to 170 °C.
8

Reduce the temperature to 160°C and bake for about 13 minutes, making sure not to let them burn.
9

Once they are baked and cooled down, draw on the faces with a chocolate decorating pen. I made the ribbons out of strawberry jam.
10

I filled these with kabocha squash filling Simply mash the steamed kabocha squash to make this delicious filling!
11

Try "Character Bread Funasshii Anpan"which is made easily using food coloring.