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1
Peel the kabocha and warm 70 g in the microwave, crush with a mortar and divide into two portions (one for the bread dough and one for the cookie dough).
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2
Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.
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3
Whilst the bread dough is being taken care of, add the cookie dough ingredients into a bowl in the order that they are listed in in the ingredients list and mix together.
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4
When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth.
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5
Once smooth, separate into 6 and form into balls.
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6
Wrap with cling film and leave to rest in the fridge.
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7
Once done, take the bread dough out of the machine and split into 6.
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8
Roll into balls and leave to rest for 5 minutes under a damp cloth.
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9
Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.
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10
Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern.
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11
Then apply a light coating of sugar.
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12
Leave to prove in oven for 30 minutes at 40C.
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13
Even if they don't expand a lot during the proving, they will still expand while baking.
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14
Bake in an oven preheated to 190C for 15 minutes and they're done.
