How to Make Gordon Ramsay Kabocha Squash Bagels

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kabocha squash bagels. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A quick tutorial on how to prepare kabocha squash! Kabocha squash is a nutritious, flavorful, easy-to-cook variety of Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. Kabocha is a Japanese squash that has a sweet flavor and velvety texture.

Kabocha Squash Bagels is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kabocha Squash Bagels is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook kabocha squash bagels using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Bagels:

1. Make ready For the batter:
2. Get 300 grams Strong (bread) flour
3. Take 100 grams Kabocha squash (peeled and steamed)
4. Get 10 grams Honey
5. Make ready 1 tsp Salt
6. Get 130 ml Lukewarm water
7. Get 1 tsp Instant dry yeast
8. Get 1 Cinnamon
9. Prepare Kettling:
10. Take 1000 ml Water
11. Make ready 1 tbsp Sugar or honey

Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Kabocha squash is a staple at any Japanese restaurant. 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.

Steps to make Kabocha Squash Bagels:

1. Quarter the kabocha, place in a heat-resistant bowl, loosely cover with cling film and microwave for 5 minutes. Peel the skin and mash.
2. Put all of the ingredients for the dough into the bread maker and start the dough course. This should take approx. 15 minutes.
3. 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.
4. 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.
5. 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.
6. Once boiled, transfer to a plate lined with kitchen paper and gently pat them down.
7. 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. 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. Healthy Shabbat Recipe: Sweet and Sour Meatballs with Spaghetti Squash.

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