Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, kabocha squash croissants. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Croissants is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash Croissants is something which I have loved my whole life. They are 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 have to first prepare a few components. You can have kabocha squash croissants using 12 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Croissants:
- Get 150 grams Bread (strong) flour
- Get 50 grams Cake flour
- Take 100 grams Kabocha squash
- Make ready 5 grams Skim milk powder
- Take 10 grams Sugar
- Get 3 grams Natural Salt
- Get 15 grams Butter (unsalted)
- Make ready 130 grams Soy milk
- Prepare 3 grams Dry yeast
- Prepare 3 tbsp Grated cheese
- Get Toppings (to taste):
- Get 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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