Melon Pan [Melon-Shaped Bun]. 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! We used johakuto sugar in this recipe.

It was originally made to resemble the shape of a melon. Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. Melonpan (Japanese Melon-Shaped Bread) One of my friends has been raving about the Japanese bread melonpan, so I decided to try making it. You can cook Melon Pan [Melon-Shaped Bun] using 15 ingredients and 18 steps. Here is how you cook that.

Ingredients of Melon Pan [Melon-Shaped Bun]

Prepare of Cookie Crust.
It's 35 g of unsalted butter, room temperature.
You need 50 g of granulated white sugar.
You need 30 g of lightly beaten egg.
You need 110 g of low protein wheat flour/cake flour.
It's 1/4 tsp of pandan paste, can be substituted with 1 tsp matcha powder.
You need of Bread dough.
You need 110 g of high protein wheat flour/bread flour.
Prepare 40 g of low protein wheat flour/cake flour.
You need 18 g of granulated white sugar.
It's 1/4 tsp of salt.
Prepare 1 tsp of instant yeast.
You need 80 ml of milk, warm to 40-50°C or follow your yeast product instruction.
It's 20 g of lightly beaten egg.
Prepare 14 g of unsalted butter, room temperature.

Melonpan is an enriched dough bun, which reminds me a bit of a sweet dinner roll, with a crispy cookie shell that looks a bit like a melon (hence the name). Be the first to review "Melon shaped bun (MELON-PAN)" Cancel reply. Melon Pan Cake is a sweet bread from Japan with a biscuit mixture in it. This bread or meronpan is very famous in Japan.

Melon Pan [Melon-Shaped Bun] instructions

Youtu.be/nb9H_KNQ0ok.
Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined..
Add egg and whisk until well-blended..
Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly..
Transfer onto a cling wrap. Wrap and refrigerate until firm..
Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center..
Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed..
Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough..
Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead..
After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size..
Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover..
After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out..
Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press..
Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center..
Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped..
Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie..
Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger..
Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes..

This bread has a soft texture on the inside and sweet crispy on the outside. Melon Pan, it has nothing to do with melon. It's actually bread, but it's sort of a bread coated in a biscuit-y crust. Yep, sometimes Japanese food is a little strange, but Melon Pan is a favourite of many Japanese food lovers. "Melon bread" (メロンパン/meron pan) combines a light and fluffy bread filling with a cookie-crust exterior to create a sweet melon-shaped bun. Whereas "curry bread" (カレーパン/kare pan) is a savory favorite consisting of delicious Japanese-style curry wrapped in fluffy dough, covered in breadcrumbs and deep fried.