Melon Pan メロンパン
User Reviews
4.9
Melon Pan メロンパン
Description
The Melon Pan recipe consists of preparing a yeast bread dough enriched with butter, sugar, egg, milk, and yeast, kneaded until smooth and elastic. Simultaneously, a cookie dough is made using butter, sugar, egg, flour, baking powder, and vanilla essence. The cookie dough is portioned into balls and chilled to firm up.
After proving the bread dough until doubled, it is divided into portions and shaped into balls. Each bread ball is covered with a cookie dough ball, which creates the distinctive crisp and sweet outer layer after baking. The cookie dough is scored to produce a grid pattern resembling the surface of a melon, which also helps the crust crack pleasingly during baking.
Baked together, the resulting buns have a soft and fluffy interior from the bread dough contrasted with a crisp, cracked cookie crust on the outside. Variations can be added such as matcha flavoring to part of the cookie dough for a distinctive twist. This bread is commonly enjoyed as a snack or breakfast item with tea or coffee.
The method involves long kneading and proofing times, which help develop the dough’s structure. Chilling the cookie dough balls before topping the bread improves handling and texture. A light sprinkle of granulated sugar over the cookie dough before baking enhances crispness and slight sweetness.
Ingredients
Bread dough
- 300 g all-purpose flour
- 40 g butter chopped
- 25 g sugar
- 4 g salt
- 160 ml milk
- 1 egg extra large
- 3 g yeast dry
Cookie dough
- 240 g plain flour
- 1 tsp baking powder
- 80 g butter
- 80 g sugar
- 1 egg extra large
- 1/2 tsp vanilla essence
- granulated sugar for sprinkle
Instructions
- Make the cookie dough by placing the butter and sugar in a large bowl and beat until light and creamy.
- Add the egg and vanilla essence and mix until well combined.
- Fold through the flour and baking powder.
- Divide the cookie dough into 8 small balls and set aside in the fridge. *1
- Combine egg, yeast, milk and sugar in a small bowl or jug
- Combine the flour and salt in a large bowl.
- Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
- Transfer to an electric mixer fitted with a dough hook and knead for about 10 min or until smooth and elastic.
- With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms (about a further 10 minutes).
- Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.
- Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
- Roll out the refrigerated cookie dough on cling wrap to 5mm thick.
- Once it is rolled place one bread dough on top of one cookie dough ball and wrap together using cling wrap.
- Take the cling wrap off and score the cookie dough surface diagonally and sprinkle the granule sugar.
- Repeat for all 8 bread rolls.
- Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 40 min or until doubled in size.
- Preheat oven to 180 degree(356 f) and bake for 15 minutes.
Notes
- Dry yeast measurement corresponds to 1 teaspoon of instant dry yeast per 3 grams.
- Chilling the cookie dough balls before using them helps achieve a crisp cookie crust.
- To add variation, matcha powder can be mixed into half of the cookie dough for a flavored crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 327mg | 14% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 465IU | 9% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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