The recipe below are mix between the two sweet buns . <\/p>\n\n\n\n
Ingredients for the bread dough : <\/h4>\n\n\n\n- about 3 cups of bread flour <\/li>
- 2 1\/2 tsp active dry yeast <\/li>
- pinch of salt <\/li>
- 3\/8 cup of sugar <\/li>
- 3\/4 cup of condensed milk , warm <\/li>
- 1\/4 cup of warm water<\/li>
- 4 tbsp of melted and cooled , unsalted butter <\/li>
- 1 egg <\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . <\/li>
- Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . <\/li>
- Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . <\/li><\/ul>\n\n\n\n
Ingredients for the topping ( do this while the bread dough is rising ) :<\/h4>\n\n\n\n- 50 grams of softened unsalted butter at room temperature <\/li>
- 70 grams of sugar<\/li>
- 1 egg <\/li>
- 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store )<\/li>
- 1\/2 tsp of baking powder<\/li>
- pinch of salt <\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- In a medium mixing bowl , cream the butter and sugar together with handheld mixer . <\/li>
- Add the egg , until the mixture turn into light pale color and fluffy .<\/li>
- Add the cake flour and salt and baking powder . MIx well .<\/li>
- Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . <\/li><\/ul>\n\n\n\n
How to shape the sweet buns : <\/h4>\n\n\n\n- Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap <\/li>
- Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . <\/li>
- Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife .<\/li>
- Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . <\/li>
- Preheat oven at 350 F , 14-15 minutes . <\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201217_132626-1024x768.jpg\")
<\/a>Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201217_132629-1024x768.jpg\")
<\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201217_1436383162370491307953082-768x1024.jpg\")
<\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201217_150340-01-1024x768.jpeg\")
<\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Directions : <\/h4>\n\n\n\n- In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . <\/li>
- Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . <\/li>
- Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . <\/li><\/ul>\n\n\n\n
Ingredients for the topping ( do this while the bread dough is rising ) :<\/h4>\n\n\n\n- 50 grams of softened unsalted butter at room temperature <\/li>
- 70 grams of sugar<\/li>
- 1 egg <\/li>
- 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store )<\/li>
- 1\/2 tsp of baking powder<\/li>
- pinch of salt <\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- In a medium mixing bowl , cream the butter and sugar together with handheld mixer . <\/li>
- Add the egg , until the mixture turn into light pale color and fluffy .<\/li>
- Add the cake flour and salt and baking powder . MIx well .<\/li>
- Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . <\/li><\/ul>\n\n\n\n
How to shape the sweet buns : <\/h4>\n\n\n\n- Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap <\/li>
- Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . <\/li>
- Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife .<\/li>
- Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . <\/li>
- Preheat oven at 350 F , 14-15 minutes . <\/li><\/ul>\n\n\n\n
<\/a>Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li><\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li><\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingredients for the topping ( do this while the bread dough is rising ) :<\/h4>\n\n\n\n- 50 grams of softened unsalted butter at room temperature <\/li>
- 70 grams of sugar<\/li>
- 1 egg <\/li>
- 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store )<\/li>
- 1\/2 tsp of baking powder<\/li>
- pinch of salt <\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- In a medium mixing bowl , cream the butter and sugar together with handheld mixer . <\/li>
- Add the egg , until the mixture turn into light pale color and fluffy .<\/li>
- Add the cake flour and salt and baking powder . MIx well .<\/li>
- Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . <\/li><\/ul>\n\n\n\n
How to shape the sweet buns : <\/h4>\n\n\n\n- Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap <\/li>
- Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . <\/li>
- Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife .<\/li>
- Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . <\/li>
- Preheat oven at 350 F , 14-15 minutes . <\/li><\/ul>\n\n\n\n
<\/a>Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li><\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li><\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Directions : <\/h4>\n\n\n\n- In a medium mixing bowl , cream the butter and sugar together with handheld mixer . <\/li>
- Add the egg , until the mixture turn into light pale color and fluffy .<\/li>
- Add the cake flour and salt and baking powder . MIx well .<\/li>
- Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . <\/li><\/ul>\n\n\n\n
How to shape the sweet buns : <\/h4>\n\n\n\n- Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap <\/li>
- Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . <\/li>
- Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife .<\/li>
- Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . <\/li>
- Preheat oven at 350 F , 14-15 minutes . <\/li><\/ul>\n\n\n\n
<\/a>Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li><\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li><\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
How to shape the sweet buns : <\/h4>\n\n\n\n- Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap <\/li>
- Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . <\/li>
- Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife .<\/li>
- Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . <\/li>
- Preheat oven at 350 F , 14-15 minutes . <\/li><\/ul>\n\n\n\n
<\/a>Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li><\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li><\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- <\/a>
Shaping the dough into small balls about 50-52 grams each . <\/figcaption><\/figure><\/li> <\/a>DIvide the cookie dough about 30-32 grams <\/figcaption><\/figure><\/li> <\/a>Wrap the bread dough with cookie dough , dip into sugar , and score . Let it rise <\/figcaption><\/figure><\/li> <\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"I love sweet bread , ,such as conchas , the mexican sweet buns . I also happen to love Japanese Melonpan , the two are quite similar . One bread dough using condensed milk , the other just using powdered dry milk . One bread has sweet cookie like topping . So , why not mixing them together , i think they turn out pretty delicious together . If you’re looking for my original conchas , recipe , click here . And if you’re looking the Japanese Melonpan , it’s also here . They both are older posts . The recipe below are mix between the two sweet buns . Ingredients for the bread dough : about 3 cups of bread flour 2 1\/2 tsp active dry yeast pinch of salt 3\/8 cup of sugar 3\/4 cup of condensed milk , warm 1\/4 cup of warm water 4 tbsp of melted and cooled , unsalted butter 1 egg Directions : In a mixing bowl , add all ingredients together . Using dough hook , mix until window pane stage . Shape into ball , seam side down , cover and let it rise for 90 minutes , in warm temperature \/ abouit 72-74 F , cooler , it’ll take longer , warmer , it’ll be quicker than 90 minutes . Once it’s doubled in size , shape into small balls , about 50 grams each . Place on a parchment paper lined cookie sheet , cover with plastic while you are handling the topping . Ingredients for the topping ( do this while the bread dough is rising ) : 50 grams of softened unsalted butter at room temperature 70 grams of sugar 1 egg 160 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch would make 1 full cup of cake flour , no need t o buy from the store ) 1\/2 tsp of baking powder pinch of salt Directions : In a medium mixing bowl , cream the butter and sugar together with handheld mixer . Add the egg , until the mixture turn into light pale color and fluffy . Add the cake flour and salt and baking powder . MIx well . Shape mixture into log , wrap with plastic wrap and let it chill in the fridge while your bread is rising . How to shape the sweet buns : Divide the bread dough into small balls , about 50-52 grams size balls . Place in a cookie sheet lined with parchment paper . Cover with plastic wrap Divide the cookie dough for the topping , about 30-32 grams size , shape into ball , flatten into a disk , using rolling pin , roll it out to a circle about 3.5 inch diameter , do the same with each one of them . Handling the small bread dough balls one by one , reshape the ball , then place the cookie dough on top of the ball , wrap the ball with this cookie dough , seam side down . Dip into sugar , Score the topping with sharp knife . Do the same with each one them . Place on parchment paper . Let it side for about 45 minutes . Preheat oven at 350 F , 14-15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9305,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303","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=9303"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions"}],"predecessor-version":[{"id":9304,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9303\/revisions\/9304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}