Chocolate chip Melon Pan -part 2-

Before I added Melon pan recipe last year. When I made it and put the photo on facebook, some people asked me the recipe. So it is the story to start my recipe blog. 
I am sure Melon pan is an acceptable Japanese pastry all over the world. In Japan, we have some flavors of Melon pan....Plain, chocolate chip, maple syrup, green tea, strawberry and so on.

Today, I made plain and chocolate chip Melon pan.
Melon pan doesn't taste melon, unless added melon extract. But it is called Melon, because of shapes.
The soft and milky dough is covered with sweet cookie crust with sprinkled sugar. It is perfect for tea and breakfast.

 I rewrote the recipe and put the process photo. I made the cookie dough a day before. It need to rest in the fridge for 3 hours or over night.
If you want to make plain Melon pan, take out chocolate chips. I wrote chocolate version, here.

Melon Pan (make 12)
Cookie crust
60g Unsalted Butter (soften)
80g Sugar
1 (60g) Egg (beaten)
205g Flour (sifted)
70g Chocolate chips

Dough
300g High grade flour
5g Instant Yeast
20g Sugar
5g Salt
90cc Milk (lake warm)
100cc Water(lake warm)
15g Unsalted Butter (melted)

1. Make cookie crust.
Cream butter and add sugar, whip them till whiten. Add egg, and combine well. Add sifted flour, combine with spatula. Knead it lightly on the counter. Combine chocolate chips, knead it briefly till chocolate chips are just evenly incorporated into the dough. Wrap it with plastic wrap and place it into the fridge for 3 hours or over night.

2. Make the dough.
In the mixer or bread machine, combine the final dough ingredients. Mix it 13 minutes.

3. Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 1-1.5 hours).

4.Meanwhile, divide Cookie Crust dough into 12 pieces(35- 40g), and shape into a ball. Make them 5cm round shape. See the photo below, make it like UFO.

5.  Pour the dough onto floured counter, then deflate it, knead briefly. Divide it into 12pieces (40- 45g) and preshape it, let rest, covered, for 20 minutes.

6. I put how to wrap it, here.

Shape them into final balls (A).
Cover and wrap the ball with cookie crust dough(B).
Press the dough with your thumb and wrap with your other fingers. You don't need to cover the bottom. (C)
Score with the scraper if you want.

7. Dip them into sugar for decoration.

8. Place them at warm place (40℃) for 30 minutes. And preheat oven at 200℃.

9. Bake them at 200℃ for 11～15 minutes.

10. Cool them down.

I posted it to Yeastspotting.