Soft and delicious bread with squash kneaded.
It has squash paste filling inside.
It's shaped into a cute pumpkin with cooking kite string.
南瓜を練り込んだふわふわでとっても美味しいパンを焼きました。
ﾊﾟﾝの中にも南瓜あんを入れました^^
料理用のたこ糸を使って可愛い南瓜の形にしています。

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【Ingredients】6 pieces
200g Bread flour
20g sugar
3g salt
3g Dry yeast
10g　starch syrup
70g milk
30g water
*combine milk and water
(Use cold water (milk ) in summer time,35℃ water( milk )in winter time)
20g　Unsalted butter
230g squash (seeds removed)
*10g sugar for squash paste
*cooking kite string
(powder the string with strong flour)

【Directions】
●preparation for squash
Cut the squash into bite-size, then heat and soften it in the microwave.
Remove the rind, and mash the squash, then divide it into 80g and 120g.
Cut the rind into 2cm pieces (6 pieces) for decoration.
Add sugar to the squash for the paste, heat it in the microwave to dry and harden.
(when the paste is cool, divide it into 6 and make them round.)
①Put strong flour, sugar, and salt in a bowl, and blend with fingers.
②Add yeast, starch syrup, milk and water.
③Mix it with a hand, then add the squash (for dough) and mix.
④Put the dough on a table and knead. (within 10 mins)
⑤Add butter and knead more until the dough is smooth.
⑥Round the dough, and leave it at a warm place until it becomes twice as large. (primary fermentation)
⑦After the primary fermentation, degass the dough and divide it into 6, then round each.
⑧Cover the dough with a wet cloth and leave it for 15 mins. (bench time)
⑨Degass the dough, put the squash paste in, and round each beautifully.
⑩Put the kite string loosely around each of ⑨.
Bring the end to the bottom of the bread dough.
⑪Leave the dough at a warm place until each one becomes twice as large. (secondary fermentation)
⑫After the secondary fermentation, sprinkle strong flour (not on the ingredients) on.
⑬Stick the squash rind in the center.
⑭Preheat the oven at 180°C, and turn down to 160°C, then bake the dough for 12~13 mins.
⑮Cool the bread on a cake cooler. When it's cool, remove the string and serve!

Refers to a commonly available variety of Asian squash which is known as ‘kabocha squash’ or ‘Japanese pumpkin.’
Squat and round, and characterized by its sweet, dense and starchier taste than butternut squash.
The most common variety used in home cooking contains vibrant orange flesh within a hard green skin.
Kuri kabocha squash, which is particularly sweet, is one of the most popular varieties.
The word is occasionally used to refer to Western pumpkins.
In Japan, kabocha squash are harvested during summer to fall and available in the winter. Often used in side-dishes, soups, stews, and desserts.

【材料】6個
強力粉　200g
砂糖　20g
塩　3g salt
ドライイースト　3g
水飴　10g
牛乳　70g
水　30g
*牛乳と水は合わせておく。
（夏は冷水：冬は３５度位に）
無塩バター　20g　
南瓜は種を除いて約230g
*南瓜餡用に砂糖10g
*料理用たこ糸
(たこ糸には強力粉をまぶしておく)

【作り方】
●南瓜の下ごしらえ
南瓜は一口大に切って、電子レンジで柔らかくする。
皮を取り除いて潰したら、80gと120gに分ける。
生地用に加えるのは80gです、申し訳ありません。
また、南瓜の水分によりかなり違ってきますので調整してください。
皮は飾り用に2cm長さに小さくカットして6個用意しておく。
餡用の南瓜は砂糖を加えて電子レンジで加熱して水分を飛ばして、丸めやすい固さにする。
(餡が冷めたら、6個に分けて丸めておく)

①ボウルに強力粉、砂糖、塩を入れて、指でなじませるように混ぜる。
②ここに、イースト、水飴を入れて、牛乳と水も加える。
③手で混ぜたら、生地用の南瓜を加えて混ぜる。
④台の上に生地を移して、捏ねる。(10分以内にすること)
⑤バターを加えて、更によくこねる。生地がなめらかになればok
⑥丸めて、暖かい所に置いて２倍の大きさになるまで、一次発酵
⑦一時発酵終了後、生地のガス抜きをして、6個に分割して、丸める
⑧濡れ布巾を被せて15分ベンチタイム
⑨生地のガスを抜き、南瓜餡を包んで綺麗に丸める
⑩⑨にタコ糸を緩めに巻く。
巻き終わりは、パン生地の下になるようにする。
⑪暖かい所に置いて２倍の大きさになるまで、二次発酵
⑫二次発酵が終わったら、分量外の強力粉を上から振る。
⑬南瓜の皮を中心に刺す。
⑭180℃に温めたオーブンを160℃に下げて12～13分焼く。
⑮ケーキクーラーの上で冷まし、冷めたら、タコ糸を外して出来上がり。