Melon Pan [Melon-Shaped Bun]. 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! We used johakuto sugar in this recipe.

It was originally made to resemble the shape of a melon. Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. Melon pan is the Japanese sweet bread shaped to look like a melon or cantaloupe. The end of the day frazzle often pushes encourages you over the edge and into a drive-thru window. But truthfully, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

You can have Melon Pan [Melon-Shaped Bun] using 15 ingredients or deficient. Here is how you cook that.

Materials of Melon Pan [Melon-Shaped Bun]

1. Prepare of Cookie Crust.
2. Prepare 35 g of unsalted butter, room temperature.
3. Provide 50 g of granulated white sugar.
4. Provide 30 g of lightly beaten egg.
5. Prepare 110 g of low protein wheat flour/cake flour.
6. You need 1/4 tsp of pandan paste, can be substituted with 1 tsp matcha powder.
7. Provide of Bread dough.
8. Provide 110 g of high protein wheat flour/bread flour.
9. Provide 40 g of low protein wheat flour/cake flour.
10. You need 18 g of granulated white sugar.
11. You need 1/4 tsp of salt.
12. Prepare 1 tsp of instant yeast.
13. Prepare 80 ml of milk, warm to 40-50°C or follow your yeast product instruction.
14. Provide 20 g of lightly beaten egg.
15. Prepare 14 g of unsalted butter, room temperature.

It has a crunchy and sweet outer crust with a super soft and fluffy inside. Thought I should note that first. Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon.

These recipes cook in around 60 minutes from start up to finish, and 18 steps. Get ready to follow these recipes to get you by way of a lively back-to-school time!. Here guides how you achieve 18 actionsit.

Melon Pan [Melon-Shaped Bun] guidance

1. Youtu.be/nb9H_KNQ0ok.
2. Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined..
3. Add egg and whisk until well-blended..
4. Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly..
5. Transfer onto a cling wrap. Wrap and refrigerate until firm..
6. Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center..
7. Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed..
8. Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough..
9. Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead..
10. After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size..
11. Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover..
12. After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out..
13. Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press..
14. Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center..
15. Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped..
16. Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie..
17. Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger..
18. Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes..

Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. It has a crunchy and sweet outer crust with a super soft and fluffy inside. I will show you how to make this amazing Japanese bread at home! #melonbread #bread #melonpan #sweetbread Melon Pan Cake is a sweet bread from Japan with a biscuit mixture in it. This bread or meronpan is very famous in Japan. This bread has a soft texture on the inside and sweet crispy on the outside. 【ジャンボメロンパン】浅草の巨大なメロンパン!【花月堂】アイスめろんぱんを食べてみた!【スイーツちゃんねるあんみつのおやつ.

Cooking is activity are normal run by everyone, but not everyone has telenta in making the maximum Melon Pan [Melon-Shaped Bun], what are they?

Tips make Melon Pan [Melon-Shaped Bun] order get results that are perfect

1. Selection Cookie Crust, unsalted butter, room temperature, granulated white sugar, lightly beaten egg, low protein wheat flour/cake flour, pandan paste, can be substituted with 1 tsp matcha powder, Bread dough, high protein wheat flour/bread flour, low protein wheat flour/cake flour, granulated white sugar, salt, instant yeast, milk, warm to 40-50°C or follow your yeast product instruction, lightly beaten egg, unsalted butter, room temperature, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the content of the nutrition is still very good.
2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
3. How to make Melon Pan [Melon-Shaped Bun], which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Youtu.be/nb9H_KNQ0ok. , Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined.. , Add egg and whisk until well-blended.. , Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly.. , Transfer onto a cling wrap. Wrap and refrigerate until firm.. , Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center.. , Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed.. , Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough.. , Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead.. , After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size.. , Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover.. , After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out.. , Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press.. , Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center.. , Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped.. , Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie.. , Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger.. , Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

Share all people, cooking is indeed something which is quite simple. Besides they are indeed happy cooking and have will cooking that is quite, they are also good in processing each dish so that it becomes dish delicious. But there are those who cannot cook, so they must learn and see recipes that are simple to follow.

Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. It has a crunchy and sweet outer crust with a super soft and fluffy inside. I will show you how to make this amazing Japanese bread at home! #melonbread #bread #melonpan #sweetbread Melon Pan Cake is a sweet bread from Japan with a biscuit mixture in it. This bread or meronpan is very famous in Japan. This bread has a soft texture on the inside and sweet crispy on the outside. 【ジャンボメロンパン】浅草の巨大なメロンパン!【花月堂】アイスめろんぱんを食べてみた!【スイーツちゃんねるあんみつのおやつ.

Already know the things you need to consider when cooking Melon Pan [Melon-Shaped Bun]? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the best banana bread simple cooking recipes