Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash croissants. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Kabocha Squash Croissants is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Kabocha Squash Croissants is something that I’ve loved my whole life. They’re fine and they look wonderful.
How to Prepare Japanese Kabocha Squash. Part of the series: Fall Squash Recipes. Japanese kobocha squash needs to be prepared in a pretty specific way.
To get started with this recipe, we must first prepare a few components. You can cook kabocha squash croissants using 12 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Croissants:
- Make ready 150 grams Bread (strong) flour
- Make ready 50 grams Cake flour
- Take 100 grams Kabocha squash
- Take 5 grams Skim milk powder
- Prepare 10 grams Sugar
- Get 3 grams Natural Salt
- Prepare 15 grams Butter (unsalted)
- Prepare 130 grams Soy milk
- Take 3 grams Dry yeast
- Take 3 tbsp Grated cheese
- Make ready Toppings (to taste):
- Get 1 Powdered cheese / cinnamon sugar / Sliced almonds
The flavor is similar to other winter squash, like butternut squash, but sweeter. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.
Steps to make Kabocha Squash Croissants:
- Cut the kabocha squash into small chunks and soften either by boiling or popping them in the microwave.
- Add all of the ingredients except for the toppings and grated cheese into the bread machine and let the machine do the work until the first rising.
- Once risen, take out of the bread machine, roll into a ball and leave to rest for 15 minutes.
- Roll the dough into a 18 x 30 cm rectangle and spread 1 tablespoon of grated cheese around the center.
- Fold into 3 layers and roll out to the original size.
- Turn the dough 90°, spread another tablespoon of grated cheese in the middle, fold into 3 layers again and roll out once more.
- Repeat steps 4 & 5 once more. Don't worry if the dough tears a little here, it's not filled with butter.
- Roll the dough out to 18 x 30 cm again and cut into 8 triangles as shown in the photo.
- Make a 1cm cut in the middle of the triangle and whilst stretching the tips of pastry a little, curl them away from you as shown in the photo.
- Now roll it into a croissant shape. Spray with water and wrap to prevent drying out. Leave to rise until double in size.
- Brush over the glaze and top with what you like.
- Bake in an oven preheated to 200°C for 13 - 14 minutes.
- Roll up the left over croissant dough and bake these too!
- These croissants are unsweetened so they make great sandwiches as well.
Kabocha Squash ToastChez CateyLou. ricotta cheese, squash, maple syrup, extra virgin olive oil, yellow Kabocha Squash BologneseThe Saucy Rabbit. onion, salt, fresh thyme leaves, ground beef. Kabocha Squash can turn your kitchen into a fall food festival. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds Kabocha Squash Salad. I love putting grains in my salad.
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