Recipe Butter-free Kabocha Melon Bread in a Bread Maker : Delicious and Easy For You To Try

Recipe Butter-free Kabocha Melon Bread in a Bread Maker : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Butter-free Kabocha Melon Bread in a Bread Maker. You are currently reading Recipe Butter-free Kabocha Melon Bread in a Bread Maker : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. Bread dough
2. 160 grams Bread (strong) flour
3. 15 grams Sugar
4. 2 grams Salt
5. 40 grams Kabocha squash (boiled)
6. 90 ml Milk
7. 2 grams Dry yeast
8. Cookie dough crust
9. 30 grams Egg
10. 40 grams Sugar
11. 30 grams Kabocha squash (boiled)
12. 120 grams Cake flour
13. 1/3 tsp Baking powder
14. 25 ml Milk (plus 2-3 drops of vanilla oil)
15. Toppings
16. 1 Granulated sugar

Preparation steps:

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).

2. Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.

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. When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth.

4. Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge.

5. Once done, take the bread dough out of the machine and split into 6. Roll into balls and leave to rest for 5 minutes under a damp cloth.

6. Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.

7. Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern. Then apply a light coating of sugar.

8. Leave to prove in oven for 30 minutes at 40℃. Even if they don't expand a lot during the proving, they will still expand while baking.

9. Bake in an oven preheated to 190℃ for 15 minutes and they're done.

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