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2020年4月10日

HOW TO MAKE MELON PAN

Today, I’m going to be making, Japanese Melon

pan.

Melon pan is very popular Japanese traditional

sweet bread.

The light texture cookie dough is on top of fluffy

milk bread.

The edges of the cookie crust is so crispy and

make this bread so special.

Actually, Melon pan has nothing to do with

Melon.

The criss-cross pattern on the surface looks like a

melon.

Just like that.

In Kansai include Osaka, sometimes it is called

“Sunrise”.

Because they don’t give it a criss-cross pattern

and it looks like the sun!

If you have ever come to Japan, you would realize

how much we love bread.

There are so many of fancy bakeries everywhere!

This is my first Japanese bread making a video, I

don’t know why it took so long. I’ve been teaching
baking for more than 15 years.

Anyways, I hope my experience will help your

bread making!

Melon Pan
Traditional Japanese Sweet Bread

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PREP TIME COOK TIME

2 hrs 15 mins

COURSE CUISINE
Breakfast Japanese

SERVINGS
10 pieces

EQUIPMENT
oven, bowl, stand mixer

INGREDIENTS
Bread dough
200 g bread flour
50 g cake flour
30 g sugar
4 g salt
4 g active dry yeast
80 ml whole milk (room temp.)
80 ml water (lukewarm)
20 g beaten egg ※Save the rest for
cookie dough
50 g unsalted butter

Cookies Crust
25 g unsalted butter
60 g sugar
40 g egg ※the rest of the bread dough
2 ts Rum or vanilla essence
120 g cake flour
chocolate chip (optional)

INSTRUCTIONS
Bread dough
1. 〈knead by hand〉

Whisk dry ingredients in a large bowl.

Mix wet ingredients except butter.

Add wet to dry, mix to just combine.

Cover with a piece of plastic and set

aside for 10 mins. While resting the
dough, it becomes easier to knead.

After 10 mins, take out the dough onto

your working surface.

How to knead:

Spread the dough and put together.

This step develop the gluten faster.
Continue doing this process for 5 mins.

When you stretch the dough, if it

stretches very thin, it's OK to proceed.

〈stand mixer〉

put all the dry ingredients into a stand

mixer bowl.

While the mixer running, add in water in

slow and steady stream.

It’s always a good idea to scrape down

the side.

Knead for 10 minutes or until the gluten

develops.

When you stretch the dough, if it

stretches very thin, it's OK to proceed.
2. 〈further steps are apply for both hand
and stand mixer〉

Add room temperature butter.

Knead another 2 to 3 minutes until the

dough comes back together.
3. Grease the bowl with a couple of drops
of vegetable oil or oil spray.Shape your
dough into a bowl and cover with a
plastic wrap.

Let it rise at the warm spot for 45 ~ 50

minutes until the dough double in bulk.

Cookie crust
1. While proofing the dough, let's make
cookie crust.

Cream the butter, add in sugar in 2 to 3

stages and mix to combine.

(Sugar looks too much for the butter,

but it's perfect ratio.)

Add in beaten egg in 3 stages and mix

well each time.

Add aroma with dark Rum or vanilla.

Shift your cake flour into the butter

mixture.

Fold in the flour. Do not overmix.

Wrap in a plastic and keep in the fridge

until used.

Assemble
1. If you poke the dough with a dusted
finger, and it doesn't spring back, it is
proofed enough. Take out the dough on
the dusted working surface and divide
into 10.

Shape into a ball, cover with the plastic

wrap to prevent drying out.

Let them relax for 10 mins.

This is called bench time or bench

rest.Bench rest makes it easy to shape
into a final shape.After 10 mins, take out
the rested dough, shape into a ball.
2. While bench rest, Take out the cookie
crust and shape into a log.

Divide into 10 and shape into balls.

3. flatten a cookie crust. Take one dough
and shape into a ball. Stretch the
surface and pinch the bottom. Put
together the cookie crust and the
dough.
4. Dust the cookie crust with granulated
sugar, and score the surface a criss-
cross.

Line the bread on a baking tray and

cover with dump towel.

Leave it at a warm spot for 30 to 40

mins until almost double in volume.
5. Preheat the oven for 170 ℃(340℉)
while the second proofing.
6. Bake the dough 10 mins, rotate, bake 5
more mins.

Chocolate chip version

1. Flatten the cookie crust and put a table
spoon of chocolate chips. Put it on the
bread dough and do the same as plain
version.

KEYWORD
baking, japanese bread, japanese cake,
japanese food, japanese recipe, melon pan

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Author: Akino Ogata

Filed Under: Breads, Japanese Sweets & Bread

 CR EA M PA N (JA PA NESE CUSTA R D BR EA D )

H OW TO M A KE ★ SAUSAGE PA N & COR N PA N ★ JA PA N E SE

FLUFFY BREA D (EP 179) 

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