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Japanese Melon Pan Recipe

Japanese Melon Pan
Japanese Melon Pan

Japanese Melon pan is a Japanese pastry dessert. Crunchy on the outside and soft in the inside..so yummy! It’s as good as you can imagine it could be.

You can slice it in the center and sandwich with a some matcha, vanilla or chocolate ice cream and drizzle with your favorite condensed milk or Hershey’s chocolate syrup.

So if you’re looking for a good food business, this could be the one you are looking for. Ideal and perfect business idea or venture that the millenials will surely love.

JAPANESE MELON PAN 

INGREDIENTS:

  • Bread Dough:
  • 140g bread flour + 2 tbsp
  • 25g fine sugar
  • 1/3 tsp salt ( I use 1/4 tsp )
  • 5g Milk Powder
  • 3g instant yeast
  • 1 tbsp beaten egg
  • 70ml warm water
  • 15g butter
  • bread flour for dusting
  • Cookie Dough:
  • 25g unsalted butter
  • 35g fine sugar
  • 25g beaten egg
  • 80g cake flour
  • 1/4 tsp baking powder

INSTRUCTIONS:

  1. Preparing cookie dough:
  2. In a mixing bowl, cream butter, then gradually add sugar until it is pale and fluffy.
  3. Add and whisk egg. Beat well. Sift in cake flour and baking powder in batches, whisking to combine until it becomes dough.
  4. Place cookie dough in a plastic wrap, form it to a tube and chill inside th refrigerator to firm.
  5. Preparing bread:
  6. In another bowl, combine dry bread ingredients. Stir water and egg in a cup and pour on to dry ingredients and knead. Continue to knead until smooth and no longer sticky. Add in butter, fold into dough and knead again until smooth. Avoid flouring the sticky dough, keep on kneading and punching the dough on the worktop. You may use a scrapper to lift the dough. Just believe and it will get to the smooth state. ( A flexible silicon scrapper is recommended. Mine busted in the process).
  7. Let the dough sit for 40 minutes until double in size, covered. After 40 minutes, dip a finger in flour and poke deep into the dough. If the dough doesn’t spring back immediately, it is ready for the next stage.
  8. Preparing cookie crust:
  9. Next, divide cookie dough to 5 equal parts and roll it into balls. Dust hands with flour and use 2 pieces of plastic sheets, use a scrapper or flat plate to press cookie dough between the sheets to form a thin round disk. Place it back to a dusted surface and chill till ready to use. You can place disks on sheets for ease of handling later.
  10. Back to buns:
  11. Stretch dough, roll up like a cigar, weigh dough and cut dough into 5 equal portions. Shape into balls and rest 20 minutes.

Final assembly:

  1. Drape chilled disks over dough balls and tuck in cookie under the dough ball. Seal the bottom of the cookie draped ball and sprinkle cookie with fine sugar. I followed the program, pinch the bottom of the dough ball and dip the cookie crust in a bowl of very fine sugar.
  2. Let the sugared dough ball to stand for another 40 minutes in a warm place.
  3. Preheat oven to 170 C. Bake it for about 15-20 minutes, until you achieve a golden brown.
  4. Let your buns cool in a rack after it is baked.

Serve and enjoy!

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