Japanese Melon Pan
About 3hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Japanese Melon Pan
About 3hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Make the cookie dough by mixing the softened butter, sugar, egg yolks, honey, almond powder, and cake flour until combined, then wrap in plastic wrap and chill in the refrigerator until ready to use.
- 2Knead the bread dough ingredients (excluding the butter) in a bread maker, then add the butter after 10 minutes and continue kneading for another 10 minutes.
- 3Allow the dough to undergo its first fermentation at 30°C until it doubles in size.
- 4De-gas the dough, divide into 6 equal portions, round them, and let rest for a bench time.
- 5Divide the cookie dough into 6 equal portions and roll them out into circles using plastic wrap.
- 6Shape the bread dough by de-gassing and rounding, then place the rolled-out cookie dough on top of the bread dough.
- 7Press the cookie-topped dough into a bowl of sugar, then use a scraper to imprint a diamond pattern on the cookie dough surface.
- 8Perform a final fermentation of the assembled buns at 30°C.
- 9Preheat the oven to 200°C and bake the melon pan.
Ingredients
- 250 g bread flour
- 25 g sugar
- 3 g salt
- 3 g dry yeast
- 1 whole egg yolk
- 160 g milk, human body temperature
- 25 g unsalted butter
- 60 g unsalted butter, room temperature
- 40 g sugar
- 2 whole egg yolk
- 5 g honey
- 100 g cake flour
- 10 g almond powder
Equipment
bowlspatulabread makerscraperplastic wrapbaking sheetovencooling rack
Tips
- The cookie dough can burn easily due to its ingredients, so monitor the baking process and cover with aluminum foil if needed.
- Keep the cookie dough cool, as it can become too soft to handle if the ambient temperature is high.
