Steps to Make Melonpan in 28 Minutes for Family

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, melonpan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

A melonpan (メロンパン, meronpan) (also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan, that is also popular in Taiwan and China. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Ho to catch the local Swiss degenerate: Melonpan - Meidocafe Channel.

Melonpan is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Melonpan is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have melonpan using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Melonpan:

1. Prepare Bread Dough
2. Prepare 1 3/4 cup all-purpose flour
3. Make ready 1 tbsp nonfat dried milk powerder
4. Prepare 1 tsp instant yeast
5. Get 1/2 tsp salt
6. Prepare 1/3 cup cold water
7. Make ready 1 large egg
8. Get 1 tbsp granulated sugar
9. Take 2 tbsp unsalted butter, room temp
10. Make ready Cookie Dough
11. Get 1 1/3 cup all-purpose flour
12. Get 3/4 tbsp baking powder
13. Get 1/4 tsp salt
14. Make ready 5 tbsp unsalted butter, room temp
15. Prepare 1/3 cup sugar
16. Make ready 1 large egg
17. Prepare 1/4 tsp vanilla extract

Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. They take many steps to make but freshly-baked Melonpan are scrumptious! Melonpan and pineapple bun from Hong Kong are very similar. By comparison the Japanese style is lighter in weight and taste, slightly drier and has a.

Instructions

Steps to make Melonpan:

1. To make the bread dough, whisk together the flour, powdered milk, yeast and salt. Beat the egg and cold water together until well blended. Add to the flour mixture in the bowl.
2. Using the dough hook, mix at low speed until a rough dough forms. Increase the speed and mix at medium speed for about 4 minutes. The dough should have a rather stiff consistency.
3. Decrease the speed to low and slowly add the sugar. Mix until the sugar is fully incorporated. The dough should soften a little at this point. Increase the speed to medium and knead for about 10 minutes, or until the dough becomes supple and elastic.
4. Again decrease the speed to low and add the softened butter. Knead until mixed in, 2-3 minutes. Increase the speed to medium and contine kneading for about 5-6 min
5. Transfer the dough to a lightly-oiled bowl and cover tightly with plastic wrap. Let sit at room temp until doubled, about 1 hour.
6. Lightly grease a large baking sheet or line with parchment paper. Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough evenly into 8 pieces. Keeping the unused pieces covered, round each piece into a ball. Transfer onto prepared baking sheet. Cover the dough loosely with lightly oiled plastic wrap and let sit at room temp until doubled, about 1 hour.
7. While waiting on the bread dough, start the cookie dough. Whisk together the flour, baking powder and salt; set aside. In the bowl of the mixer, use paddle attachment, cream together the butter and sugar at medium-high speed until fluffy for about 2 minutes. Scrape side of bowl as needed. Add egg and vanilla and beat until combined.
8. Add the flour mixture to the butter and sugar mixture, mixing at low speed just until combined. Wrap the dough tightly in plastic wrap and refrigerate while waiting for the bread dough to finish rising.
9. Preheat overn to 350°F
10. Unwrap the cookie dough and divide it into 8 even pieces. Roll each into a ball, keeping unused pieces covered. Using as little flour as possible, roll each ball into a flat roud, about 3 1/2 inches in diameter.
11. With a sharp paring knife score each round with a crosshatch pattern. Drape each piece of cookie dough over the risen bread dough, being careful not to deflate them. The cookie dough should encase the top and side.
12. Bake at 350°F for 20-25 minute or until barely golden on top. Tranfer to wire and cool.
13. This recipie was copied from: http://www.abreadaday.com/?p=1503 Needed a good way to view this on my tablet while cooking =)

Melonpan (also known as melon bun and melon bread) is a Japanese sweet bread prepared with Despite its name, melonpan traditionally doesn't contain melon, although the fruit has sometimes. #melonpan. A melonpan is a type of sweet bun from Japan, that is also popular in Taiwan and China. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Este Melonpan vem recheado com creme e, generosamente, coberto com farofa doce de amendoim 😍 Compartilhe com seus amigos que precisam de melonpan! They are made from an enriched dough covered in a thin layer of crisp cookie dough.

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