Kabocha Squash Croissants. Kabocha Squash Croissants step by step. 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.
Croissants add a greater richness than plain bread.. This luscious, creamy three-milk (tres leches) bread pudding is flavored with kabocha squash and pisco-soaked prunes. Hello, and welcome to my kitchen! You can have Kabocha Squash Croissants using 12 ingredients and 16 steps. Here is how you cook it.
Ingredients of Kabocha Squash Croissants
- Prepare 150 grams of Bread (strong) flour.
- It’s 50 grams of Cake flour.
- Prepare 100 grams of Kabocha squash.
- You need 5 grams of Skim milk powder.
- You need 10 grams of Sugar.
- It’s 3 grams of Natural Salt.
- Prepare 15 grams of Butter (unsalted).
- You need 130 grams of Soy milk.
- It’s 3 grams of Dry yeast.
- It’s 3 tbsp of Grated cheese.
- You need of Toppings (to taste):.
- You need 1 of Powdered cheese / cinnamon sugar / Sliced almonds.
Chapi) and I'm so happy to finally be writing this blog! Cooking has been Chapi's Kitchen – a food blog featuring sometimes healthy, alwas delicious recipes inspired by world travels. Tikka Masala Kabocha Squash Quinoa Salad Dump the kabocha mixture on top of the dry ingredients.
Kabocha Squash Croissants step by step
- 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..
Gently stir in the chopped walnuts. The best stuffings are made with stale bread—but once it's been soaked in stock and baked up with all sorts of other goodies (soft, sweet kabocha squash stars here), will you even recognize it? Why not go gluten free this year? Think torta della nonna with yuzu, pine nut, and salted black bean gelato; robiola due latte with amaretti, kabocha squash, and red currant; and fior di latte gelato with quince jam. This is one of my favorite type of sponge cake.