Kabocha Squash Bagels. Bagels are one of my favourite breakfast foods and kabocha is my favourite squash of all time so naturally, of course I had to combine the two. Oh, can't forget the cream cheese. Kabocha is a Japanese squash that has a sweet flavor and velvety texture.
Ingredients of Kabocha Squash Bagels
- Prepare of For the batter:.
- You need 300 grams of Strong (bread) flour.
- You need 100 grams of Kabocha squash (peeled and steamed).
- It’s 10 grams of Honey.
- You need 1 tsp of Salt.
- It’s 130 ml of Lukewarm water.
- Prepare 1 tsp of Instant dry yeast.
- Prepare 1 of Cinnamon.
- It’s of Kettling:.
- It’s 1000 ml of Water.
- You need 1 tbsp of Sugar or honey.
delicious & healthy roasted kabocha squash. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision You will also find kabocha squash as one of the ingredients in vegetable tempura. Kabocha squash is a staple at any Japanese restaurant.
Kabocha Squash Bagels instructions
- Quarter the kabocha, place in a heat-resistant bowl, loosely cover with cling film and microwave for 5 minutes. Peel the skin and mash..
- Put all of the ingredients for the dough into the bread maker and start the dough course. This should take approx. 15 minutes..
- Take out the dough and separate into 5 portions (each should weigh around 110 g) and shape into balls. Cover with damp kitchen paper and let rest for 10 minutes..
- Shape into rings and proof for approximately 20 minutes. Whilst proofing, prepare the kettling water. Add all of the kettling ingredients to a frying pan and boil..
- Once the dough has proved, preheat the oven to 210°C. Put the dough into the frying pan from Step 4 and boil each side of the bagels for approx. 30 seconds..
- Once boiled, transfer to a plate lined with kitchen paper and gently pat them down..
- Place the bagels on baking tray lined with parchment paper and bake at 200°C for 20 minutes to finish!.
This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color. In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Serve over jasmine rice with chopped roasted peanuts, cilantro, pomegranate seeds and a wedge. Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes.