How to Cook Yummy Halloween Kabocha Squash Bread☆

Halloween Kabocha Squash Bread☆. 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. This bread is a sweet bread, so it is a great snack to share at a Halloween party. This Spiced Kabocha Squash And Olive Oil Cake With Olive Oil Glaze And Toasted Pumpkin Seeds recipe is featured in the Pumpkin, Squash, and Sweet Potato Desserts feed along with many more.

Make a well in dry ingredients and add the squash puree, oil, eggs, and water. At first I made the Jack-o-lantern face using kabocha squash skin but it didn't work out very well so I decided to do it with nori seaweed which is easy. Make sure to close the seam tightl. You can cook Halloween Kabocha Squash Bread☆ using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Halloween Kabocha Squash Bread☆

1. Prepare of A) Bread (strong) flour.
2. It's of A) Cake flour.
3. It's of A) Kabocha squash.
4. It's of A) Sugar.
5. It's of A) Salt.
6. Prepare of A) Instant dry yeast powder.
7. It's of A) Butter.
8. You need of A) Milk.
9. You need of Butter Pretz (stick pretzel snack) (for the topping).
10. You need of Milk (for glazing).
11. Prepare of Kabocha squash filling.
12. Prepare of Kabocha squash.
13. Prepare of Soft brown sugar.

Rub with coconut oil and sprinkle with salt, pepper, and cinnamon. You can use kabocha squash much like butternut in soups and stews, baked goods and breakfast items. If the squash you have is green but looks more like an acorn squash, it may be a buttercup squash. To pick a good kabocha squash at the store, look for one that is firm and has a deep-colored green rind.

Halloween Kabocha Squash Bread☆ instructions

1. Cook kabocha ingredients "A" until tender, mash, and cool to handling temperature. (I use a microwave.).
2. Combine all bread "A" ingredients and let rise (1st proof). Adjust the amount of milk depending on the moistness of the kabocha. (I used 135 g.).
3. Punch down the dough and divide it into equal portions..
4. Form into balls, cover with a damp cloth, and leave them to sit for 20 minutes..
5. Gently press the air out of the balls and flatten with a rolling pin. Place a spoonful of kabocha filling in the middle, and form into balls. (Make sure to firmly seal the seams.).
6. With the sealed end at the bottom, lightly press flat. Using a pair of kitchen shears, make 5 cuts into the sides..
7. Stick a piece of Pretz (or your choice of stem ingredient) into the center. (Be sure to stick it through to the bottom.) Spritz with water, and let rise for 20 to 30 minutes (2nd proof)..
8. Use a brush to coat a layer of milk for glazing, and bake for about 12 minutes in an oven preheated to 390F/200C..
9. When they turn a beautiful golden brown, they're done. ♪.
10. ■ To make the kabocha filling: Remove the skin, microwave, mash, and mix well with soft brown sugar..
11. Heat the mashed kabocha in the microwave without wrapping in plastic wrap to cook out the moisture. (Remove from the microwave every 2 or 3 minutes to evenly mix) I cooked mine for 8 minutes..

Roasted kabocha squash is a lightly sweet and savory side dish that's easy to prepare. Each slice bakes until tender and creamy, then glazed with a soy-ginger sauce. Pair this recipe with fresh seafood, hearty protein, or noodles for a vegetable boost. This Roasted Kabocha Squash Soup options kabocha squash, or Japanese pumpkin. The scoring is optional, but it helps a bit to get an even baking result.