Peel the kabocha and warm 70 g in the microwave, crush with a mortar and divide into two portions (one for the bread dough and one for the cookie dough).
Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.
Whilst the bread dough is being taken care of, add the cookie dough ingredients into a bowl in the order that they are listed in in the ingredients list and mix together. When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth.
Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge.
Once done, take the bread dough out of the machine and split into 6. Roll into balls and leave to rest for 5 minutes under a damp cloth.
Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.
Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern. Then apply a light coating of sugar.
Leave to prove in oven for 30 minutes at 40℃. Even if they don't expand a lot during the proving, they will still expand while baking.
Bake in an oven preheated to 190℃ for 15 minutes and they're done.