Recipe of Super Quick Homemade Springy Steamed Kabocha Squash Buns

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Super Quick Homemade Springy Steamed Kabocha Squash Buns. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Springy Steamed Kabocha Squash Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Springy Steamed Kabocha Squash Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Springy Steamed Kabocha Squash Buns using 7 ingredients and 7 steps. Here is how you cook it.

I often used baking soda in the past, but the recipe turned out bitter, so I tried using baking powder instead. When I added kabocha, I ended up with a delicious springy steamed bun. The dough mixture will stretch a lot, but if you make it too thin, the bean paste will leak out after steaming. Keep the dough thick when wrapping the bean paste. For 20 x 4 cm sized buns. Recipe by mipon

Ingredients and spices that need to be Take to make Springy Steamed Kabocha Squash Buns:

1. 100 grams, steamed Kabocha squash
2. 100 grams Cake flour
3. 1 tsp Baking powder
4. 50 grams Sugar
5. 30 ml Water
6. 1 as much (as needed) Sweet red bean paste
7. 1 as much (as needed) Flour or katakuriko

Instructions to make to make Springy Steamed Kabocha Squash Buns

1. If making the version filled with bean paste, roll the paste into balls for later.
2. Mix the steamed kabocha (with or without skin) together with the dry ingredients, adding water until it doesn't look powdery anymore. When making the ogre manju style, steam the rind for longer.
3. Do not over-knead the mixture or it will not rise well.
4. Dust your hands with flour or katakuriko as you shape the dough into balls. For the bean paste version, wrap the dough around the bean paste balls. For the ogre manju style, mix in the extra chopped kabocha rind and then shape into balls.
5. Steam in a steamer for 10 minutes. This time, I steamed them with a wet cloth underneath. You can either cover all of them with paper towels or wrap them individually.
6. Once they're steamed, if you intend to serve them on super-thin strips of wood (a traditional way of presenting food), be sure to wet the wood first or they'll stick.
7. I make these sweet bean paste-filled steam buns every year for the PTA café at my daughter's school festival.

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