How to Prepare Appetizing Melon Pan

Melon Pan. Kostenlose Lieferung möglich Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The Japanese word for bread is "pan (パン)", which came from the Portuguese word for bread. Now why is it called " melon "?

Their appearance resembles a melon, such as a rock melon (cantaloupe). Melon Pan is a Japanese sweet bread with a thin cookie crust on top. It is one of the most popular Kashi Pan (sweet bread) in Japan, loved by the young and the old. You can cook Melon Pan using 18 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Melon Pan

1. It's of Main Dough.
2. It's 25 g of cake flour (1/4).
3. You need 3 g of kosher/sea salt (1 tsp).
4. It's 40 g of sugar (3 Tbsp).
5. It's 4 g of instant yeast (1 1/4 tsp).
6. It's 1 of large egg (50 g (beaten)).
7. Prepare 50 ml of whole milk (3 1/2 tbsp; keep at 86 degrees F /30 Celsius).
8. It's 50 ml of water (3 1/2 tbsp; keep at 86 degrees F/30 Celsius).
9. Prepare 35 g of unsalted butter (2 1/2 tbsp; cut into small cubes and at room tempature).
10. It's 225 g of bread flour (1 3/4 cup).
11. Prepare of Cookie/Biscuit Dough.
12. It's 60 g of unsalted butter (4 tbsp; at room tempature).
13. You need 100 g of sugar (1/2 cup).
14. Prepare 1 of large egg (50g beaten).
15. It's 200 g of cake flour (1 1/2 + 2 tbsp) (if don’t have cake flour mix flour and corn starch).
16. You need 2 g of baking powder (1/2 tsp).
17. You need of Toppings.
18. You need 2 tbsp of sugar.

Originally Melon Pan was football-shaped rather than round. Melon-Pan Melon-pan is another popular traditional Japanese snack bread. A typical melon-pan is made of a bread dough covered with a thin layer of a cookie dough. The name comes from the melon like appearance, such as a cantaloupe.

Melon Pan instructions

1. Gather all ingredients.
2. In a large bowl, combine bread flour, cake flour, granulated sugar, and kosher salt..
3. Add instant dry yeast and 1 large beaten egg to the bowl with dry ingredients..
4. Add milk and water, both at 86F (30C). Mix until combined..
5. Keep mixing until it forms a loose, sticky ball. Use the dough to collect flour from the sides of your bowl. Transfer the dough to a lightly floured work surface..
6. Start using the process of punching the dough in order to lengthen and stretch the gluten strands in the dough. Repeat for 5 minutes or so. Tip: If the dough doesn’t seem to be losing its stickiness, sprinkle more flour into dough..
7. After, stretch the dough about 10 inches (25 cm). Then put pieces of unsalted butter on top of the dough. Roll up the dough tucking the butter in, then continue the kneading process..
8. Finally, start banging the dough onto your work surface and fold it over away from you..
9. When the dough gets smooth, pull the end of your dough with your thumbs and fingers, stretching the dough into thin membrane. If the dough tears the gluten isn’t quite ready. Wait 2 minutes then try again..
10. Shape the dough into a ball. Place inside a bowl..
11. Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough has doubled, 1-2 hours..
12. In another large bowl, (for cookie part) add unsalted butter and mix until smooth..
13. Add granulated sugar and mix until they are blended together. Slowly add small amount of 1 large egg into the bowl and blend before you add more egg. Continue until well blended..
14. Sift cake flour and baking powder into the mixture. Mix, and make dough into a ball..
15. Cut the cookie/biscuit dough into 1/10’s.
16. Roll the pieces of dough into 10 balls. Place on a baking tray covered in a baking sheet. Cover with plastic wrap and place in fridge for 10 minutes..
17. For the Main Dough (warming dough). Remove the dough with dough scraper and transfer to your floured work surface. Press the dough down to release gas in the dough..
18. Make the dough into a ball. Cut the dough into 10 pieces. Make the 10 pieces into balls. Put the dough on a surface covered with plastic wrap. Rest dough for 15 minutes..
19. Roll donut cookie/biscuit dough into about 4 inch (10-12 cm) Repeat with all 10 pieces..
20. Main Dough: After resting fold dough into a ball..
21. Wrap the main dough with the cookie/biscuit dough. Coat your ball with granulated sugar (2 tbsp) and remove extra sugar. Then use a knife to make a crisscross pattern..
22. Let dough rise about 50 minutes. When dough has risen, preheat the oven to 350F (180 C). bake for 13-15 minutes. Rotate the bread so bread browns evenly. Once bread is baked, cool for 5 minutes then eat..

Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. They take many steps to make but freshly-baked Melonpan are scrumptious! Melon pan is an oddity (at least for most of us in the U. S.) in that it's basically a sweet bun surrounded by a cookie crust. Despite what I'd initially heard about melon pan, the cookie dough actually isn't flavored with melon, but rather vanilla and perhaps a little lemon zest.