Steps to Prepare Award-winning Fluffy Kabocha Squash Steamed Bread
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Fluffy Kabocha Squash Steamed Bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fluffy Kabocha Squash Steamed Bread, 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 Fluffy Kabocha Squash Steamed Bread 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 Fluffy Kabocha Squash Steamed Bread is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Fluffy Kabocha Squash Steamed Bread using 9 ingredients and 5 steps. Here is how you cook that.
I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.
Wrap the steamer lid with cloth. If you reduce the proportion of the dough and fill with lots of anko, the bread will resemble manju. If the kabocha squash is watery, the surface of the bread will not crack, but it won't make a difference in the taste. Recipe by Asamato
Ingredients and spices that need to be Take to make Fluffy Kabocha Squash Steamed Bread:
- 150 grams Cake flour
- 150 grams Kabocha squash (without skin)
- 150 ml Milk
- 1 1/2 tsp Baking powder
- 75 grams Sugar
- 3 tbsp Vegetable oil
- 1 dash Vanilla oil
- 2 tsp x 10 Koshi-an
- 1 Kabocha squash seeds
Steps to make Fluffy Kabocha Squash Steamed Bread
- Microwave the kabocha squash to soften. Add the sugar and mash.
- Add the vegetable oil and mix, then add milk and mix. If the kabocha squash has a high water content, reduce the amount of milk.
- Sift in flour and baking powder, and mix. Add vanilla oil.
- Put cupcake liners (about 7 cm in diameter) in ramekins and pour in small amounts of the mixture to each. Put two teaspoons of the koshi-an on top. Cover with the remaining mixture. Top with the kabocha squash seeds.
- Steam for 10 minutes over high heat.
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