(1) Home-Grown Red Kuri Squash | Japanese Pumpkin
To freeze raw pumpkin chunks for up to three months, peel the pumpkin, thoroughly scoop out the seeds, and cut into cubes. fill it in a glass airtight container. Pumpkin puree is extremely useful to have on hand anytime you need. Use a kitchen scale to measure by weight for 100g pumpkin cubes and steam over medium high heat for 25 minutes.
I’ve always been more pleased with my homemade fresh pumpkin puree. The flavour is sweeter, more delicate and oh so yummy. Plus, it’s easy to make so why not give it a try, right? Once you have the steamed pumpkin, it’s time to turn it into puree. Cooked pumpkin is already very soft, it can be mashed by using a spoon or potato masher to turn into a puree.
(Makes 6 pumpkin rose buns) Ingredients 190g, 11/4 cup cake flour 1 tbsp, 10g milk powder 1/2 tsp baking powder 1 tsp dried yeast 100g pumpkin puree 45g granulated sugar 90g fresh milk a pinch of sea salt 1 tbsp mild olive oil, vegetable oil or replace with 15g butter, this substitute works so perfectly. Tips: No need for the second fermentation, pour cold water into a wok, over medium high heat and steam for 35 minutes.
Recipe Source: Josephine's Recipes
For more details please check out video down below.
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