How to Prepare Perfect Black Kabocha Squash Bread

Black Kabocha Squash Bread. Grease two regular bread pans or four miniature bread pans. Whisk together the flours, sugar, spices, salt, and baking soda. Make a well in dry ingredients and add the squash puree, oil, eggs, and water.

I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich. This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard. This sweet bread is a great treat as the weather gets colder, with warm and comforting spices that are perfect for a fall day. You can cook Black Kabocha Squash Bread using 21 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Black Kabocha Squash Bread

1. You need of ○ Bread (strong) flour (for hot-water-kneaded dough).
2. You need of ○ Boiling water (for hot-water-kneaded dough).
3. Prepare of ● Bread (strong) flour.
4. You need of ● Sugar.
5. You need of ● Salt.
6. Prepare of ● Butter.
7. It's of to 100 ml Lukewarm water (About 105F/40C).
8. It's of Instant dry yeast.
9. Prepare of ☆ Kabocha squash.
10. It's of ☆ Sugar.
11. Prepare of ☆ Salt.
12. It's of or more tablespoons ☆ Milk (To adjust the consistency of the dough).
13. Prepare of △ Bread (strong) flour (for hot-water-kneaded dough).
14. Prepare of △ Boiling water (for hot-water-kneaded dough).
15. You need of ▲Bread (strong) flour.
16. Prepare of ▲Sugar.
17. It's of ▲Salt.
18. You need of ▲ Butter.
19. Prepare of ▲ Cocoa powder (black cocoa, if available).
20. It's of to 105 ml Lukewarm water (About 105F/40C).
21. You need of Instant dry yeast.

Instead of using a regular American pumpkin, this loaf uses kabocha squash to make it moist and flavorful. Chiffon-shaped bread with apples made before is now pumpkin! There will be Halloween in October, so I think it would be more fun to add a little treat with this kind of pumpkin bread and pearly at home ^^ The "aluminum mold for chiffon" has a hole in the center and is made of aluminum, so heat transfer is very good. This kabocha bread is made from sweet Kabocha Anko paste wrapped with Japanese soft milk bread and shaped like a kabocha pumpkin or a Kabocha squash.

Black Kabocha Squash Bread instructions

1. Cut kabocha squash into even pieces, and either steam or microwave until tender. Mash it while it's hot, add sugar and salt, adjust the consistency with milk, then divide it into 10 even balls..
2. To make the kabocha squash bread: Put flour for making the hot-water-kneaded dough in boiling water (it must be boiling temperature), and use a spoon to mix. Once it forms a dough, lightly shape into a ball..
3. Add a pinch of sugar (not listed) in lukewarm water, sprinkle in the yeast, then stir it until the yeast dissolves..
4. In a large bowl, add the flour, sugar, salt (at a good distance from the sugar), butter, and the hot-water-kneaded dough. Pour the dissolved yeast over the sugar mixture, and mix the flour and hot-water-kneaded dough until the consistency is even..
5. Once the flour is blended in, add one heaping tablespoon of the mashed kabocha. Press the dough into the bottom of the bowl until forms a ball, then knead it lightly with both hands..
6. After about 3 minutes of kneading, the dough will stop sticking to your hands, then it's ready. If it continues to stick, wash your hands, then knead it again..
7. Divide the dough into 10 portions. Round the surface of each piece of dough, seal the cut ends, and using your palm, gently form a ball by moving your hand in a circular motion. Let the dough balls sit for 15 minutes..
8. For the cocoa dough: Make the hot-water-kneaded dough and yeast mixture as in the steps to make the kabocha dough. Combine the ▲ ingredients with the yeast mixture, then, as with the kabocha dough, knead, divide into 10 portions, form into balls, and let rest for 15 minutes..
9. Flatten both the kabocha dough balls and the cocoa dough balls, making sure that it's thick at the center. Inside the kabocha dough, place a ball of mashed kabocha filling, then wrap the dough around it and seal tightly..
10. Wrap the cocoa dough around the kabocha-filled kabocha dough and seal well..
11. Using your finger, press the center of the dough balls. With a knife, make 6 cuts into the dough from the top down to the sides, until you can slightly see the yellow dough underneath..
12. Place on a baking sheet, spritz water, and let rise for a second time (2nd proof) or 30 minutes. Once it's finished rising, the yellow dough should be more visible..
13. Preheat the oven to 360°F/180°C. Brush the surface of each ball with a beaten egg (not listed). Bake in oven for about 15 minutes, then they're ready to serve..
14. If you spread melted butter over the tops of the rolls when they're finished baking, they'll become shiny..

This bread is a sweet bread, so it is a great snack to share at a Halloween party. I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich. Dump the kabocha mixture on top of the dry ingredients. Use a rubber spatula to gently fold it all together. Dump the kabocha mixture on top of the dry ingredients.