Kabocha Squash Croissants
Kabocha Squash Croissants

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash croissants. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Kabocha Squash Croissants is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Kabocha Squash Croissants is something which I have loved my entire life. They’re fine and they look fantastic.

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 begin with this recipe, we have to prepare a few ingredients. You can have kabocha squash croissants using 12 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Croissants:
  1. Get 150 grams Bread (strong) flour
  2. Prepare 50 grams Cake flour
  3. Make ready 100 grams Kabocha squash
  4. Prepare 5 grams Skim milk powder
  5. Make ready 10 grams Sugar
  6. Take 3 grams Natural Salt
  7. Prepare 15 grams Butter (unsalted)
  8. Get 130 grams Soy milk
  9. Make ready 3 grams Dry yeast
  10. Get 3 tbsp Grated cheese
  11. Prepare Toppings (to taste):
  12. Make ready 1 Powdered cheese / cinnamon sugar / Sliced almonds

Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. Kabocha Squash can turn your kitchen into a fall food festival.

Instructions to make Kabocha Squash Croissants:
  1. Cut the kabocha squash into small chunks and soften either by boiling or popping them in the microwave.
  2. 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.
  3. Once risen, take out of the bread machine, roll into a ball and leave to rest for 15 minutes.
  4. Roll the dough into a 18 x 30 cm rectangle and spread 1 tablespoon of grated cheese around the center.
  5. Fold into 3 layers and roll out to the original size.
  6. Turn the dough 90°, spread another tablespoon of grated cheese in the middle, fold into 3 layers again and roll out once more.
  7. Repeat steps 4 & 5 once more. Don't worry if the dough tears a little here, it's not filled with butter.
  8. Roll the dough out to 18 x 30 cm again and cut into 8 triangles as shown in the photo.
  9. 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.
  10. Now roll it into a croissant shape. Spray with water and wrap to prevent drying out. Leave to rise until double in size.
  12. Brush over the glaze and top with what you like.
  13. Bake in an oven preheated to 200°C for 13 - 14 minutes.
  14. Roll up the left over croissant dough and bake these too!
  16. 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. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds Kabocha Squash Salad. I love putting grains in my salad. It turns a light side dish into a hearty main. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.

So that is going to wrap this up with this special food kabocha squash croissants recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!