How to Cook Appetizing Easy Egg-Free Melon Bread

Easy Egg-Free Melon Bread. Kostenlose Lieferung möglich Qualitätsmarken hier im Angebot. Easy Egg-Free Melon Bread is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes yummy.

Easy Egg-Free Melon Bread is something that I've loved my entire life. Great recipe for Easy Egg-Free Melon Bread. These melon bread rolls, or "melonpan," are my family's absolute favourite. You can cook Easy Egg-Free Melon Bread using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Easy Egg-Free Melon Bread

1. You need of Bread dough:.
2. You need 200 grams of Bread (strong) flour.
3. You need 3 grams of Salt.
4. It's 25 grams of Sugar.
5. It's 25 grams of Margarine.
6. You need 130 ml of Milk.
7. It's 3 grams of Dry yeast.
8. It's of Toppings:.
9. You need 1 of Granulated sugar.
10. It's of Cookie dough:.
11. You need 170 grams of Cake flour.
12. Prepare 50 grams of Sugar.
13. It's 50 grams of Margarine.
14. You need 60 ml of Milk.

I make them for my son who loves melonpan. To prevent the cookie dough from cracking when it's baked: -When you are rolling out the cookie dough with a rolling pin, make. Right here is the way you obtain that. Substances of Simple Egg-Free Melon Bread.

Easy Egg-Free Melon Bread step by step

1. Put all the bread dough ingredients in a bread maker, and start the "bread dough course"..
2. Add all the cookie dough ingredients to a bowl, and mix well..
3. When the cookie dough comes together, divide into 8 even pieces, and roll into balls. Cover with plastic wrap, and let them sit in the fridge..
4. When the 1st proofing is done, move the bread dough to a board dusted with flour (amount excluded from ingredient list). Divide into 8 portions. Cover with plastic wrap, and let them sit for 10 minutes..
5. Press the air out and reshape. Place the cookie dough between plastic wrap, roll out with a rolling pin. Make sure the middle part is thicker and the edges are thinner..
6. Remove the top plastic wrap from the cookie dough. Place the bread dough on the cookie dough, and using the sheet of plastic wrap, shape into a ball but don't seal it up completely..
7. Lightly draw criss-cross lattice patterns on the cookie dough with a knife (to make it resemble the surface of a melon), and coat the surfaces with granulated sugar which was prepared on a plate. Repeat this 8 times..
8. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap and let them proof for the 2nd time. I put them in the oven for 20 minutes at 40℃ for this at home, but you can use your preferred method..
9. After the 2nd proofing, bake in the oven for 12 minutes at 180℃. I prefer leaving the color on the lighter side, but if you want the surfaces toasted golden-brown, bake them for 15 minutes....
10. ...and you're done!.

Add warm water slowly, while kneading the dough, to make a consistently thick bread base. Allow it to rise for about an hour. Add the remaining ingredients (beat the egg) and rub in to blend well. Shape into balls, and arrange on a baking sheet. Score patterns with a knife, and sprinkle with granulated sugar.