Receta

japanese Melon Pan Recipe (メロンパン)

 Ingredients for the bread dough:

* 250 g bread flour

* 40 g sugar

* 3 g salt

* 5 g dry active yeast

* 1 medium egg

* 30 g butter (at room temperature)

* 120 ml warm milk

Ingredients for the cookie dough :

* 100 g all-purpose flour

* 50 g powdered sugar

* 1/4 tsp baking powder

* 40 g butter (at room temperature)

* 1 beaten egg (only part will be used)

* Granulated sugar (for sprinkling)

 Instructions:

1. Prepare the bread dough:

1. Dissolve the yeast in the warm milk with a pinch of sugar. Let sit for 5–10 minutes.

2. In a large bowl, mix flour, sugar, and salt.

3. Add the egg and the yeast-milk mixture.

4. Knead until combined, then add the butter and knead for another 10–15 minutes until the dough is smooth and elastic.

5. Shape into a ball, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

2. Prepare the cookie dough:

1. Cream the butter with the powdered sugar until light and fluffy.

2. Add about 1 tablespoon of the beaten egg and mix well.

3. Sift in the flour and baking powder. Mix until a soft dough forms.

4. Divide into 8 portions, roll into balls, flatten into discs, and refrigerate for 30 minutes.

3. Assemble the melon pan:

1. Punch down the risen bread dough, divide into 8 pieces, and shape into balls.

2. Take one chilled cookie disc, place it over a bread ball, and gently cover the top and sides without tearing.

3. Use a knife to score a crisscross (melon-like) pattern on the cookie layer.

4. Sprinkle with granulated sugar.

4. Final rise and baking:

1. Place the assembled buns on a baking sheet lined with parchment paper, cover with a damp cloth.

2. Let rise for another 30–40 minutes.

3. Bake in a preheated oven at 180°C (356°F) for 12–15 minutes until lightly golden.

  Tips:

* You can add matcha powder to the cookie dough for extra flavor.

* Best enjoyed freshly baked, but they can be reheated in the microwave for a few seconds to restore texture.

*You can add ice cream