Kabocha Bread
Ingredients
The dough
-
250
g
Baker’s flour
-
30
g
mashed Kabocha pumpkin
-
15
g
sugar
-
1
tsp
yeast
-
1
large
egg yolk
-
150
ml
milk
-
20
g
butter
-
2
g
salt
For Kabocha anko paste
-
50
g
mashed pumpkin
-
50
g
mashed purple sweet potato
-
30
g
sugar
For assembly
-
8
pieces
80cm kitchen twine cotton string
-
8
pieces
pumpkin seeds
Instructions
- Prepare the Kabocha and sweet potato by peeling, cooking, and mashing them.
- Combine mashed kabocha, sweet potato, and sugar in a saucepan and cook on low heat until thickened.
- Form the paste into small balls and set aside.
- In a bowl, mix flour and salt, creating a well in the center.
- In another bowl, combine egg yolk, milk, mashed kabocha, sugar, melted butter, and yeast, then pour into the flour well.
- Mix and knead the dough for about 20 minutes.
- Cover the dough and let it rise for 40 minutes.
- Soak the twine in oil and prepare for tying the dough.
- Divide the dough into 8 balls, flatten each, and place a ball of Kabocha paste in the center before wrapping it.
- Tie the dough with the soaked twine loosely and place on baking paper.
- Cover and let the tied dough rise for another 30 minutes.
- Preheat the oven to 180°C and bake for 12-15 minutes.
- Cool the bread and carefully cut the twine to remove it.
Nutrition Facts (estimated)
Servings
8
Calories
186
Total fat
3g
Total carbohydrates
32g
Total protein
5g
Sodium
140mg
Cholesterol
31mg
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