{"id":3017,"date":"2014-04-06T15:43:57","date_gmt":"2014-04-06T20:43:57","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=3017"},"modified":"2020-12-18T15:46:26","modified_gmt":"2020-12-18T20:46:26","slug":"japanese-melon-bread-melonpan","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=3017","title":{"rendered":"Japanese Melonpan"},"content":{"rendered":"

Few days ago i was trying this japanese chocolate cornets , and then i ran into another recipe , called Melonpan . Curious , i watched the youtube video ( cooking with dog )  and thinking .. wonder what kind of flavor is melonpan . I would think it must have used melon extract as an ingredients . Well to my surprise , melon bread has NOTHING to do with melon flavor . Turned out the melon pan name comes from the way the topping looks , it looks like cracked skin , just like melon , or cantaloupe skin .<\/p>\n

Another thing that i noticed , melonpan is very similar to Mexican Sweet Bread , called Conchas . They’re also bread with cookie topping . However , conchas is slightly different than melonpan . The difference lays on the cookie dough , the cookie dough that we use for conchas , are similar to a paste , while the melonpan’s cookie dough is similar to butter cookie where i can roll it out and shape it . Then with conchas , i only lay the topping on top of the bread , with melonpan i have to literally wrap the bread dough inside the cookie dough . Both i have to score the topping , with the japanese melonpan i only have to score it like diamond , while for the conchas , there is no limit to whatever you want to do , your imagination is your limit .<\/p>\n

So anyway .. here is melonpan recipe , only for 5 buns , not many at all but they’re big . This amount of recipe is perfect for family of 3 like mine .<\/p>\n

Have fun !<\/p>\n

\"meloinpan\"<\/a><\/p>\n

Ingredients for bread dough : <\/strong><\/span><\/p>\n

140 grams of bread flour<\/p>\n

25 grams of sugar<\/p>\n

pinch of salt<\/p>\n

5 grams of milk powder<\/p>\n

3 grams of yeast<\/p>\n

1 tbsp. of beaten egg mixed with 70 ml warm water<\/p>\n

15 grams of melted unsalted butter<\/p>\n

1\/2 tsp. of vanilla<\/p>\n

1. In a medium bowl , mix the dry ingredients together , bread flour , sugar , salt , milk powder , yeast . Mix well .<\/p>\n

2. Mix the beaten egg with water , and vanilla and melted butter . Pour the ingredients into the flour mixture . Stir with wooden spoon .<\/p>\n

3. Keep mixing until it’s hard to use the spoon , use your hand to start mixing the dough and kneading the dough ,add flour as needed , until it cleans the side of the bowl . .<\/p>\n

4. Remove from the bowl , and keep kneading the dough on the counter top until the dough becomes smooth , glossy and elastic . About 8 minutes .<\/p>\n

5. Grease the bowl and place the ball of dough in the bowl , cover with plastic wrap , place in a warm place to double in size . Takes about 1 hour .<\/p>\n

6. Meanwhile make the cookie dough while waiting for the dough to finish rising . Ingredients for cookie dough : <\/strong><\/p>\n

25 grams of softened butter , unsalted<\/p>\n

35 grams of sugar<\/p>\n

25 grams of beaten egg ( about half of an egg )<\/p>\n

80 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp. of all purpose flour + 2 tbsp. of cornstarch = 1 cup of cake clour )<\/p>\n

1\/4 tsp. of baking powder .<\/p>\n

– Cream the softened butter and then add the sugar , beat until light and fluffy for few minutes .<\/p>\n

– Add egg little at a time til combine . Keep beating until light and pale . Add the cake flour mixture with baking powder . Shape into a log and wrap with plastic wrap , and chill in the fridge until the bread dough is done rising .<\/p>\n

7. Now that the dough has double in size , take it out from the bowl , and knead to release the gas , and divide into 5 small size balls , seam down . Rest for 20 minutes .<\/p>\n

8. Meanwhile , you can take the cookie dough out from the fridge and like the bread dough , divide the cookie dough into 5 equal size , and roll into a ball , and flatten until it’s big enough to wrap the bread ball about 3.5 inches in diameter .<\/p>\n

9. Line a parchment paper on cookie sheet . Reshape the bread dough balls , , then cover with cookie dough that has been flattened into 3.5 inch diameter circle . Roll into sugar , and place it on the cookie sheet .<\/p>\n

10 . Score the topping with a sharp knife .<\/p>\n

11. Let rise again for 40 minutes in warm place .<\/p>\n

12. Preheat oven to 340 F , and bake for about 12-15 minutes , depending on your oven . It took mine for about 17 minutes actually to get done .Enjoy !!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

how to make melonpan , japanese melon bread<\/p>\n","protected":false},"author":16,"featured_media":3018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[12],"tags":[41,213,261],"class_list":["post-3017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-recipes","tag-bread","tag-japanese","tag-melonpan"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3017"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3017\/revisions"}],"predecessor-version":[{"id":9301,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3017\/revisions\/9301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/3018"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}