Melon Pan
Melon Pan

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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 "?

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To begin with this recipe, we must first prepare a few ingredients. You can have melon pan using 18 ingredients and 22 steps. Here is how you can achieve that.

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

The name comes from the melon like appearance, such as a cantaloupe. Have fun baking a variety of melon-pan right at home! 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.

Steps to make Melon Pan:
  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.

Originally Melon Pan was football-shaped rather than round. The melon pan or melonpan (メロンパン), also called meron pan, is a round sweet bun covered with a thin layer of crisp biscuit. It is easily recognizable thanks to its cross-shaped pattern on its upper surface that are reminiscent of the appearance of cantaloupe melon. Melon pan Originally spelled メロンパン, this bread is a type of brioche with a thin layer of sweet paste on top. There's usually no melon flavor, the name would come from the shape of the sweet paste on top.

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