Flower Shaped Bread with Kabocha Squash Paste

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Flower Shaped Bread with Kabocha Squash Paste. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Flower Shaped Bread with Kabocha Squash Paste, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Flower Shaped Bread with Kabocha Squash Paste delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Flower Shaped Bread with Kabocha Squash Paste is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Flower Shaped Bread with Kabocha Squash Paste using 11 ingredients and 11 steps. Here is how you cook that.

I wanted to bake a yellow flower-shaped bread using kabocha squash.

I tried to keep the sugar to a minimum.

Adjust the amount of milk for the dough depending on the water content of the kabocha squash.
Adjust the amount of sugar to tastes.
Watch over the bread as it bakes. Recipe by Nikkopaddo

Ingredients and spices that need to be Prepare to make Flower Shaped Bread with Kabocha Squash Paste:

1. 200 grams Bread (strong) flour
2. 10 grams Sugar
3. 3 grams Salt
4. 10 grams Unsalted butter (or margarine)
5. 100 ml ※ Milk
6. 90 grams Kabocha squash paste
7. 3 grams Dry yeast
8. Kabocha squash filling
9. 80 grams Kabocha squash paste
10. 30 grams Milk
11. 10 grams ※ Sugar

Instructions to make to make Flower Shaped Bread with Kabocha Squash Paste

1. Place ingredients for the dough and dry yeast into the bread maker and leave the bread maker to do the work until the first proving is done.
2. Meanwhile make the kabocha squash filling. Put all ingredients for the filling into a small saucepan. Cook over a low heat so as not to burn it. Keep stirring until all the moisture has evaporated.
3. Take dough out from the bread maker after the 1st proving. Divide the dough into 2 portions and allow to rest for 15 minutes.
4. Roll the dough into a rectangular shape and spread the kabocha filling on top.
5. Wrap up the filling in the dough and seal the ends well.
6. Then roll the dough to stretch it out longer and make into a ring shape. Seal the ends secure.
7. Place the ring shaped dough on the baking tray, and make deep cuts as shown in the picture.
8. Flatten the cuts as shown in this picture.
9. Allow dough to rise until it's 1.5 it's original size (2nd rising).
10. Bake in a preheated oven at 190°C for 15 - 20 minutes.
11. Pull apart the petals as you eat.

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