‘Melon Pan’ (Buns covered with Cookie Crust). Place one ball of bread dough in centre and cover the bread dough with the cookie dough. Line a large baking tray with baking paper. Great recipe for 'Melon Pan' (Buns covered with Cookie Crust). If you have been to Japan, You might have seen these sweet buns. They are called 'Melon Pan' (melon bread) and they are quite popular in many Asian countries.
Slightly sweet bread is covered in a layer of crispy cookie dough, which is.
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!
You can have ‘Melon Pan’ (Buns covered with Cookie Crust) using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of ‘Melon Pan’ (Buns covered with Cookie Crust)
- You need of <Bread Dough>.
- It's 1/2 cup of Warm Milk *125ml.
- You need 1-2 teaspoons of Yeast.
- Prepare 1 of & 3/4 cups Bread Flour *plus extra for kneading.
- Prepare 2-3 tablespoons of Caster Sugar.
- It's 1 pinch of Salt.
- It's 1/2 of Egg *lightly whisked.
- Prepare 20 g of Butter *melted.
- You need of <Cookie Crust>.
- Prepare 60 g of Butter.
- Prepare 1/4 cup of Caster Sugar.
- It's 1/2 of Egg *lightly whisked.
- You need 1/2 teaspoon of Vanilla Extract.
- Prepare 1 cup of Self Raising Flour.
- You need 1-2 teaspoons of Milk *optional, only if you need to soften the dough.
- You need of White Sugar OR Caster Sugar for coating.
We used johakuto sugar in this recipe. Johakuto is Melon pan, melon bread, or melon bun is a popular Japanese bread (also popular in Taiwan, Hong Kong, etc) that's basically buns covered in a crunchy cookie crust. The method for making these melon pan buns seemed a bit complicated when I read the recipe but once I started making them on a Saturday morning, I realised it's. 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.
‘Melon Pan’ (Buns covered with Cookie Crust) step by step
- Using a saucepan over low heat or a heat-proof bowl in the microwave, warm the Milk slightly, add Yeast and Sugar, stir and set aside for 5 minutes..
- Place Bread Flour and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture, Egg (save 1/2 for the Cookie Crust) and melted Butter. Mix well to form a soft dough..
- Turn out onto a lightly floured surface. Knead for 2 to 3 minutes, gradually adding extra flour if required, until smooth and elastic. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size..
- Mix softened Butter and Sugar until smooth, add the remaining Egg and Vanilla, and mix well. Add Flour and mix to combine. If you need more moisture, add small amount of Milk and knead gently and divide into 8 portions..
- Divide the bread dough into 8 portions as well, and make them into round balls..
- Roll one portion of cookie dough and roll out, using a rolling pin, to about 15cm round. Place one ball of bread dough in centre and cover the bread dough with the cookie dough. Repeat to make 8 buns..
- Preheat oven to 180C. Line a large baking tray with baking paper..
- Places some sugar on a small plate, coat the top side of each bun with the sugar, and make a pattern using the back of a knife, then place the bun on the prepared tray. Repeat with the rest of the buns..
- Bake for 15 minutes or until top is golden..
They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon (). They are not traditionally melon flavored, but in recent times it has become popular. ) (also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan, that is also popular in Taiwan, China and Latin America. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon (cantaloupe).