Japanese Melon Buns And How Do You Make Japanese Melon Bread

How Do You Make Japanese Melon Bread?

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. other items•

Does Japanese Melon Bread Taste Like Melon?

Melonpan is a type of kashi pan, or japanese sweet bread, that has a soft center and crispy cookie crust. sometimes called melon bread, melonpan gets its name not from any melon flavor but from its cross-hatched surface that resembles cantaloupe skin.

Why Is Melon Bread Called Melon Bread?

The bread resembles an oriental melon (マクワウリ) with the parallel lines on the crust, and was filled with sweet white bean paste (shiro-an) inside. during that time, the oriental melon was sold as “melon” so they started to call this “melon pan”.

Does Melonpan Have Filling?

Made from a sweet melon flavored dough wrapped in a thin layer of sugar cookie dough and filled with custard, this popular bread pastry is too good to be true.

Dough Ingredients

300 gr high protein flour
45 gr sugar
4 g instant yeast
130 ml cold liquid milk
1 egg
30 gr butter
3 g salt

Crust Material

60 gr butter
1 egg
45 grams of powdered sugar
120 g all-purpose flour
3 gr baking powder
Cocoa powder/Matcha powder/pasta to taste (I'll skip it because I want to make it colorful, I'll replace a few drops of food coloring)
Sugar to taste

How to Make Japanese Melon Buns

1. Mix the dough ingredients until smooth, add butter and salt, mixer again until elastic, rest for 1 hour
2. Mix the crust ingredients until smooth, round the plastic wrap and put it in the chiller for 5 minutes
3. After 5 minutes, take it out and buy pasta/dye according to your taste for 8pc, because I use liquid coloring so I add 1/2 tsp of flour in each crust so it's not too sticky so it's easy to shape, round it back and keep chiller 15 minutes
4. After the bread dough has rested for 1 hour, divide it into 8 pieces, round it (I gave the filling again)
5. Wrap the dough with a flattened crust, dip it in sugar, give a motif, do it until it runs out (see video above)
6. Proffing lg 45 minutes until it doubles in size
7. Oven at 175, lower heat for 15 minutes, then turn on the upper heat and lower the temperature to 125, oven again for 10-15 minutes.