Kabocha Squash Bread and Kabocha Squash Paste Bread

Name: Kabocha Squash Bread and Kabocha Squash Paste Bread
Yield: 12 servings
Cuisine: American
Ingredients: 12 servings; 50 grams Boiled kabocha squash; 260 grams Bread (strong) flour; 40 grams Cake flour; 30 grams Light brown sugar; 4 grams Salt; 30 grams Margarine; 10 grams Powdered coffee creamer; 5 grams Dry yeast; 170 ml Milk; 200 grams Boled Kabocha Squash; 70 grams Sugar; 1 Egg yolk; 5 ml Coffee creamer or heavy cream; 1/2 tsp Brandy; 1 Cinnamon or vanilla essence

cookpad.japan @cookpad_jp

I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).

Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time.
Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like!
※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi

I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).

cookpad.japan @cookpad_jp

I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).

Saved

Ingredients

12 servings

12servings
50 gramsBoiled kabocha squash
260 gramsBread (strong) flour
40 gramsCake flour
30 gramsLight brown sugar
4 gramsSalt
30 gramsMargarine
10 gramsPowdered coffee creamer
5 gramsDry yeast
170 mlMilk
Kabocha Squash Paste:
200 gramsBoled Kabocha Squash
70 gramsSugar
1Egg yolk
5 mlCoffee creamer or heavy cream
1/2 tspBrandy
1Cinnamon or vanilla essence

Saved

Steps

1

Prep 1: Remove the seeds and pulp from the kabocha squash, peel the skin, then boil. You can also microwave it!
2

Prep 2: Place all of the ingredients into the bread maker, switch it on, and leave it up to the machine from the kneading to the first rise ♪ (it'll take about an hour).
3

Divide the dough into 12 equal portions (about 50 g each), roll into balls, and let rest for 15 minutes.
4

Line a pan with parchment paper, place 6 pieces of dough on the pan, and press down on them with your hand to form a flat circle. Cover with a wet towel, and ferment in the oven for the second time at 40℃ for 30 minutes.
5

Preheat the oven to 180℃, and bake for 15-18 minutes.
6

Kabocha Squash Paste Bread: Make the paste (Place all of the ingredients for the kabocha squash paste into a bowl, mix well, and pass through a sieve.)
7

Shaping: After resting, roll out the dough with a rolling pin, place the paste (about 30 g per roll) on top, and fold it up like a tea towel.
8

Line a pan with parchment paper, place 6 rolls with the seam facing downwards, and lightly press down on it with your hand to form a flat circular shape. Do the rest in the same manner as steps 4 and 5.
9

This is what it looks like inside.
10

Kabocha Squash Sliced Bread: Add all of the ingredients to the bread maker, and leave it up the machine all the way until it is baked.