Monday, August 2, 2010

Melon Pan

I m proud of Japanese bakery products. In Japan, bakery  products comes from Europe 140 years ago. We, Japanese created Japanese style bread. Japanese bread is sweet and small size buns.

This Melon pan is popular bread in Japan.
 It is made from an enriched dough covered in a thin layer of crispy cookie dough. Their appearance resembles a melon, such as a rock melon . It is not flavored with any melons. Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors.
I used to eat Melon pan from child to teenager.

Melon pan : make 8

Milk Bread
300g Plain flour
180g Milk - warm
2 pinch of Salt
2 table of Sugar
20g Butter - melt
1 tea spoon of Dry yeast

 ☆Cookie Crust
100g Butter - cool
80g Sugar
200g Plain flour
1 teaspoon of Baking powder
1 Egg - room ℃, beaten

Caster sugar for decoration


①Make Milk Bread, mix and knead ingredients.
②First ferment about 1 hour,  until approximately doubled in volume in warm place.  
③Meanwhile, make cookie crust. Mix flour and baking powder, sugar in a bowl. Add butter, and mix it with your finger. When it  become crumble, then add egg, knead it. Wrap it with plastic wrap, place in the fridge for a while.
④Divid Milk Bread dough into 8 pieces.Preshape them into light round. Cover and place them in the room temperature for 10 minutes.
⑤Meanwhile, divide Cookie Crust dough into 8 pieces, and shape into a ball..
⑥Shape Milk Bread dough into a ball . Roll Cookie Crust dough into 12cm  - diameter rounds and drape them over Milk Bread ball. The cookie dough encases to the bottom, of the bread. ※ Bread is proofing, so make cover with Cookie dough loosely, not too tight.
⑦Use a paring knife, score the Cookie dough in a diamond pattern.Sprinkle extra caster sugar on it.
⑧Proof them at 40℃ for 30 minutes. And preheat oven at 180℃.
⑨ Bake them at 180℃ for 15~20 minutes, or until beginning to brown.
⑩Cool down.

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