Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive 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 well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Kabocha Squash Croissants is something which I’ve loved my entire life.
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 particular recipe, we must first prepare a few components. You can cook kabocha squash croissants using 12 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Croissants:
- Make ready 150 grams Bread (strong) flour
- Prepare 50 grams Cake flour
- Take 100 grams Kabocha squash
- Make ready 5 grams Skim milk powder
- Make ready 10 grams Sugar
- Prepare 3 grams Natural Salt
- Take 15 grams Butter (unsalted)
- Get 130 grams Soy milk
- Prepare 3 grams Dry yeast
- Take 3 tbsp Grated cheese
- Make ready Toppings (to taste):
- Make ready 1 Powdered cheese / cinnamon sugar / Sliced almonds
Also know how to cook it. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.
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, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. 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 ToastChez CateyLou. ricotta cheese, squash, maple syrup, extra virgin olive oil, yellow Kabocha Squash BologneseThe Saucy Rabbit. onion, salt, fresh thyme leaves, ground beef.
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