Kabocha anpan

baking, bread.

Japan Gurume

Kabocha anpan

These small buns are filled with sweet pumpkin paste. Kabocha, Japanese pumpkin, is one of my favourite vegetables, as it has a slightly sweet and gentle taste. It can be used both in savory cooking as well in sweets ♪

Kabocha anpan (6 pcs)

Kabocha-an:
200g kabocha (Japanese pumpkin)
30g sugar
50cc milk
a hint of salt
10g butter

Dough:
160g wheat flour
1 tsp dry yeast
1 1/2 tbs sugar
1 egg
50cc water
a hint of salt
30g butter

1) Start with pumpkin paste. Cut off the green skin of the pumpkin and cut it to small chunks. Warm the chunks in microwave until they are soft. (Depending on your microwave, this may take 4-8 mins) Smash the soft pumpkin with a fork to make even paste.
2) Put the paste in a pot and add sugar, milk and salt. Boil down until you get the thickness…

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