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1
Start by removing the skin and seeds from the kabocha squash.
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2
Cut it into bite size pieces and cook it in the microwave.
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3
Once it is soft, mash it up and divide into two parts.
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4
30 grams will be used in the bread dough, and the remaining 270 grams will be used as kabocha squash paste filling.
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5
Heat the water to about 30C,add the yeast and stir well.
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6
Then add all the ingredients except butter (including the 30 g of kabocha squash) to the bowl and stir them together.
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7
Once the flour is mixed in, add in the butter and knead the dough on a counter.
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8
While the dough is rising for the first time, make the kabocha squash paste filling.
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9
Add about 25 grams of sugar (not in the above ingredients list) to the 270 g ball of kabocha squash and then heat it on a low flame to remove excess liquid.
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10
If it seems dry, add a little bit of honey.
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11
Divide the filling into six pieces and make it into balls, using saran wrap.
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12
Let the dough rise at about 30C.
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13
Once it has risen to roughly twice the original size, it's done.
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14
It should take about 30 minutes~.
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15
Then divide the dough into six pieces and leave it to rest for 10 minutes.
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16
Roll out each piece into a circle about 10 cm in diameter and make 8 cuts evenly around the edges.
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17
Place the kabocha squash paste filling balls in the middle of the bread dough and pull each section of dough to the center and seal.
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18
Place a kabocha squash seed on top.
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19
Let the bread rise a second time for about 25 minutes~.
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20
Once it has risen,bake it for about 15 minutes at 190C.
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21
They turn out cute and pumpkin-looking if you take them out before they turn too brown.
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22
Cut Jack-o-lantern face pieces out of nori seaweed and stick them on the finished bread with a dab of honey.
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23
It should look like this.
