질문하기
Cinnamon / Steamed kabocha squash / 10g almond flour / Baking powder / Salt / Vanilla extract / 2 eggs
Wash the kabocha squash thoroughly with the skin on, remove the seeds, and cut into 2 cm pieces.
Place the kabocha squash in a steamer and steam for 15 minutes until soft.
Mash the steamed squash, let it cool, then mix in eggs, milk, sugar, and salt.
Sift in cake flour and yeast, then knead the dough.
Let the dough rise at room temperature for 40 minutes.
Shape the dough into balls and place them on a pan.
Lightly oil a pan and cook over low heat for 10 minutes.
Flip and cook for an additional 5 minutes.
Place on a cooling rack and let it cool completely.
