Recipe: Appetizing Character Bread Funasshii Kabocha Squash Bread

Character Bread Funasshii Kabocha Squash Bread. See recipes for Kabocha Squash Kamut/Spelt sourdough bread too. A delicious sugar-free banana bread recipe without any artificial sweeteners, this Honey-sweetened, high-fibre banana bread is a delicious breakfast recipe your whole family will love - and it tastes just like the sugar-filled version we all loved. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

The green outer skin may look. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). You can cook Character Bread Funasshii Kabocha Squash Bread using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Character Bread Funasshii Kabocha Squash Bread

1. You need of For the dough:.
2. It's of Bread (strong) flour.
3. You need of Cake flour.
4. You need of Dry yeast.
5. Prepare of Salt.
6. It's of Sugar.
7. It's of Butter.
8. It's of Milk.
9. It's of Kabocha squash (peeled).
10. You need of Matcha.
11. It's of For the filling and decorations:.
12. Prepare of Kabocha squash filling (steamed and mashed kabocha squash).
13. Prepare of Anko (red bean paste).
14. You need of Chocolate decorating pen.
15. You need of Strawberry jam.

If you are new to Kabocha it's similar to pumpkin or acorn squash. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe.

Character Bread Funasshii Kabocha Squash Bread instructions

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..

My sister is a master of squash-centric quick breads in my family and the kabocha squash seemed to cry out for that destiny. I also didn't have quite enough squash to fill out the two cup measure and so topped it off with a few tablespoons of honey sweetened pear vanilla jam. Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. Instead of potatoes, these special croquettes are made with mashed kabocha and browned onions and then breaded in panko breadcrumbs and deep-fried. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces.