Soft and Fluffy Kabocha Bread (Yellow pumpkin)
Since I share my recipe using bahasa Indonesia in my instagram, I'll share my recipes in English now. Few days ago, I made kabocha bread. It's eggless, soft and fluffy. I love it so much. I mix high protein flour with all purpose flour. Then, I use Japanese high protein flour, Komachi. Actually I don't even know whether it is japanese flour or not. It is just the name sounds like japanese. Hihihi So, without further due, check the recipe below. I was in a hurry so that I couln't take a photo of these buns' texture. They were so soft. Kabocha Bread Result: 5 or 6 buns Ingredients: 100 gr steamed kabocha 40 ml milk 100 gr high protein flour 50 gr all purpose flour 3 gr instant yeast (1 tsp) 35 gr super fine sugar or granulated sugar 10 gr milk powder 15 butter/margarine (salted) 1/4 tsp salt How to make: 1. Mash steamed kabocha or pumpkin and mix it with milk. You can just simply put the pumpkin and milk into a blender and mix them into pur...