2. Japanese Melon bread (melon pan)

Japanese Melon bread (melon pan)

Десерт и выпечка
Image
Servings
4
Ingredients

Bread part

  • 150g of Bread flour
  • 1 Tablespoon of fat-free milk powder
  • 2 Tablespoons of egg Use a whole egg
  • (A) 1 teaspoon of dry yeast
  • (A) 2 Tablespoons of sugar
  • (A)55cc~ of warm water
  • (B) 30g of butter
  • (B) a pinch of salt

Cookie part

  • 100g of flour
  • 30g of butter
  • 2 Tablespoon of caster sugar or frozen snow sugar
  • 1/2 of egg Use a whole egg
  • a pinch of vanilla-oil or lemon oil if you like
Instructions

Make cookie dough:

  1. Place the butter in a bowl (room temperature)
  2. Add the sugar and mix well until it becomes smooth (whitish color)
  3. Add half of the beaten egg, mix well, then add the remaining egg and mix again.
  4. Sift the flour into the bowl and mix with a spatula.
  5. Place the dough on plastic film, forming the dough into a cylinder shape, wrap with the plastic film around the cylinder and place in the refrigerator for about 30 minutes.

Make bread dough:

  1. Place all the (A)s in a cup, mix and let stand for 10 minutes.
  2. Place the bread flour, egg and milk powder in a bowl and add from previous step, mix well.
  3. Add all the (B)s into the same bowl and mix it until it all the ingredients are well combined together.
  4. Place the dough on a big plate, kneading and stretching until the dough becomes smooth, coherent and pliable. (The dough is sticky at first but it will become stiff)
  5. When you have a nice smooth dough ball, cover it with plastic film and let it rise for about 30 minutes. (The best temperature is about 40 degree C)
  6. Take out the dough, pinch down, and divide into 4 pieces with a plastic scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
  7. Take out the cookie dough, divide into 4 pieces and flatten out each piece into a thin round disk between plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.
  8. Put sugar on the surface and make several slits along which the outer covering will split as the core expands.
  9. Cover the balls with wet a cloth and leave them in a warm place for about 20 minutes.
  10. Preheat the oven to 180 degrees C and bake the melon pan for 10 minutes (to make the cookie dough crispy), then reduce temperature to 160 degrees C for 12 minutes more.
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