Kabocha Squash Bread

Cut the kabocha squash, remove the seeds and pulp, and peel the skin.
Steam 600 g net weight in the microwave, or steam in a pot and mash it up.
Microwave the amount for the bread dough (about 250 g this time) at 600w for 4 minutes, to evaporate the water, and place on a cake cooler to cool.
Mix in butter, honey, and cinnamon powder to the approximately 350 g remaining kabocha paste aside from step 2 to make the paste.
And now for the bread dough.
Place the dry yeast into the designated spot of the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rise.
After the first rise, lightly deflate the dough, divide and roll into balls, place the seams facing downwards, cover with plastic wrap and a wet towel, and let rest for 20 minutes.
Roll each up individually how you like.
This time I added in the paste, shaped it like a normal kabocha squash, coated it in paste and cream cheese, and braided it.
Time for the second rise.
Use the oven bread rising function at 40C for 25 minutes.
It will swell up to about 1.5 times its original size.
If you are going to cut notches into it and drizzle it with eggs and make it pretty, then this is the time to do it.
Bake in the oven at 180C for 13-15 minutes, and it is done.