Soft and Fluffy Kabocha Squash Bread

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.