Soft and Fluffy Kabocha Squash Bread

by cook kafemaru
Soft and Fluffy Kabocha Squash Bread

Kabocha Squash Bread is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📃 recipes below👇🏼👇🏼

Soft and Fluffy Kabocha Squash Bread

Kabocha Squash Bread

Soft and Fluffy Kabocha Squash Bread Bread Kabocha Squash Bread, Soft and Fluffy Kabocha Squash Bread Japanese
Soft and Fluffy Kabocha Squash Bread
A fluffy bread with a cute color and plenty of pumpkin. 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. It's a waste to use it only for chiffon cake, so let's use it for making bread! The baked appearance is also quite interesting, so if you give it as a gift, you will be pleased. If you want to make it The recipe is below ↓
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 17cm chiffon cake pan
  • ★280g Bread flour
  • ★35g Sugar 
  • ★4g Salt
  • 4g dry yeast
  • 140g Milk
  • 35g Water

135g Mashed kabocha squash

28g Unsalted butter(room temperature)

Mashed kabocha squash

Take out the seeds from 200g of kabocha squash and peel the kabocha squash.
Cut the kabocha squash into bite-sized pieces.
Microwave until tender, and mash with a fork. Leave to cool.
*To keep the pretty color, I left out the skin of the kabocha squash.

Instructions

  1. Grease the chiffon cake pan with butter.
  2. Combine the dry ingredients (★)and mix together with a whisk.
  3. Add dry yeast, Milk, and water, and Mix.
  4. Put it on the table and knead(10mins)
  5. Add Mashed kabocha squash and knead.
  6. Add butter and knead more. (5mins)
  7. Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
  8. Degas the dough from ⑤, divide it into 8 pieces, and make them round.
  9. Cover them with a wet cloth and leave them for 10 mins. (bench time)
  10. After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
  11. Put them on the chiffon cake pan.
  12. Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
  13. Preheat the oven at 190°C and bake it for 14 min.
  14. After that, turn the degree down to 170°C and bake it again for 12 min.
  15. Remove from the pan and place it on a wire rack to cool.

Notes

The best milk(water) temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.
Be careful not to let the dough dry out when you are letting it rise or rest.
When the dough is too moist and sticky, powder the dough a little.

Recipe video


Bon Appétit

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