Ingredients
130 grams Kabocha squash (peeled)
100 grams Unsalted butter
90 grams Sugar
1 Egg yolk
200 grams Cake flour
1/2 tsp Baking powder
5 grams Cocoa
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Crank sifter aerates flour — lighter cakes, even cocoa dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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peel the kabocha squash, place in a heatproof bowl, and cover with plastic wrap. microwave it for 2.5 minutes ~ 3 minutes. mash with a fork. place the butter in a separate bowl and microwave it for about 10 seconds. add the sugar, and mix with a mixer until the colour turns pale and white. add the egg yolk into step 2 and continue mixing. add step 1 kabocha squash and mix until smooth. combine the cake flour and baking powder and sift. add to the bowl and mix well until it's no longer floury. wrap 1/3 of the dough. sift cocoa and fold it into the rest of the dough and wrap it. let it sit for about an hour. make shapes. you can make your own shapes or use cookie cutters. place the shaped cookie dough 2 cm apart on parchment paper on a baking sheet. for people who prefer the cookies crispy, bake for 11-13 minutes at 180c/350f. for people who like it soft-baked, bake for 12-13 minutes at 160c/325f.