//]]> Recipe of Speedy Chocolate Manju with Kabocha Filling | Make Your Favorite Restaurant Dishes At Home!

08/11/2020 09:23

Recipe of Speedy Chocolate Manju with Kabocha Filling

by Erik Quinn

Chocolate Manju with Kabocha Filling
Chocolate Manju with Kabocha Filling

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chocolate manju with kabocha filling. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chocolate Manju with Kabocha Filling is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chocolate Manju with Kabocha Filling is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have chocolate manju with kabocha filling using 10 ingredients and 9 steps. Here is how you cook that.

 

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The ingredients needed to make Chocolate Manju with Kabocha Filling:
  1. Take 150 grams Cake flour
  2. Prepare 1 tbsp Cocoa powder
  3. Get 1/2 tsp Baking powder
  4. Prepare 40 grams Butter
  5. Make ready 50 grams White sugar
  6. Prepare 1 Egg
  7. Get 15 Kabocha seeds (if available)
  8. Take Kabocha Filling
  9. Prepare 200 grams Kabocha
  10. Take 2 tbsp White sugar


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Instructions to make Chocolate Manju with Kabocha Filling:
  1. Remove the seeds and peel from the kabocha, cut into chunks, wrap in plastic, and microwave. Smash into a paste while still hot, let cool, and mix in the sugar.
  2. Let the butter and egg come to room temperature. Preheat the oven to 350F/180C.
  3. Knead the butter until soft, then mix in the white sugar.
  4. Whisk the egg.
  5. Combine flour, cocoa powder, and baking powder and sift into the egg, mixing well.
  6. Divide Steps 1 and 5 into 15 portions each, then wrap Step 5 around Step 1. Lay on a baking paper-lined cookie sheet.
  7. Decorate each with 1 kabocha seed. Bake for 15 minutes at 350F/180C.
  8. Once baked, transfer them on top of the parchment paper to a flat serving dish. If not serving immediately, cover with cling wrap to prevent drying.
  9. At my house, when making manju, we spread out the dough on a piece of cling wrap, place the filling in the center, and use the cling wrap to form the manju. Of course, do whatever works best for you.

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