Recipe: Eating on a Dime Cocoa Melon Bread

Recipe: Eating on a Dime Cocoa Melon Bread Delicious, fresh and tasty.

Cocoa Melon Bread. Bread Similar to Melon Pan in the World. Pineapple Bun - Hong Kong, Taiwan, China (We buy this bread from a Chinese bakery and it's delicious! The biscuit/cookie crust is not as crispy or firm as Melon Pan, so it flakes very easily.

Cover with a damp towel, the same as you did for the bread dough.

Cover with a damp towel, the same as you did for the bread dough.

Using margarine will make the dough difficult to handle and a.

You can cook Cocoa Melon Bread using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Cocoa Melon Bread

1. You need of Bread Dough.

2. It’s of Bread (strong) flour.

3. Prepare of Butter.

4. Prepare of Dry yeast.

5. Prepare of Sugar.

6. You need of Milk.

7. You need of Egg yolk.

8. It’s of Salt.

9. It’s of Cookie Dough.

10. You need of Margarine or butter.

11. You need of Sugar.

12. You need of Egg.

13. You need of ★Cake flour.

14. Prepare of ★Cocoa powder.

15. You need of ★Baking powder.

16. You need of Granulated sugar.

Allow pans to cool down and transfer melon bread onto a wire rack.

Despite its name, this classic type of bread is prepared without melon, though sometimes bread makers prefer using melon puree in the recipe.

You can adjust the amount to taste.

Sift the cake flour, cocoa powder and baking powder together.

Cocoa Melon Bread step by step

1. Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections..

2. Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes..

3. Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients..

4. Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together..

5. Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions..

6. Push on the bread dough from Step 2 to release the gas and then form into neat balls again..

7. Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough..

8. Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape..

9. Coat completely with granulated sugar. Use a scraper to cut lines into the dough..

10. Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesnt stick to the bag.).

11. Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes..

12. Once done, transfer to a rack to cool..

Melon Pan is a Japanese sweet bread with a thin cookie crust on top.

It is one of the most popular Kashi Pan (sweet bread) in Japan, loved by the young and the old.

Originally Melon Pan was football-shaped rather than round.

Breakfast is the most important meal of the day!

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