Easiest Way to Diet at dinner Melonpan

Easiest Way to Diet at dinner Melonpan Delicious, fresh and tasty.

Melonpan. 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. 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 take many steps to make but freshly-baked Melonpan are scrumptious!

We used johakuto sugar in this recipe.

Johakuto is Melon pan or melonpan is a Japanese specialty that consists of a classic brioche covered with a thin layer of cookie dough.

You can have Melonpan using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Melonpan

1. You need of ＊Bread Dough＊.

2. It’s of Bread flour.

3. Prepare of Sugar.

4. Prepare of Salt.

5. You need of Instnat dry yeast.

6. You need of Butter.

7. It’s of Egg.

8. You need of Milk.

9. It’s of Water.

10. Prepare of ＊Cookie Dough＊.

11. Prepare of Cake flour.

12. You need of Baking powder.

13. It’s of Unsalted Butter.

14. It’s of Egg.

15. It’s of Melon essence.

16. Prepare of ＊Topping＊.

17. You need of Granulated Sugar.

This little Japanese brioche owes its peculiarity to the contrast between the crisp texture of its shortbread biscuit crust and the airy crumb of its bread dough.

The melon pan usually has knife incisions on its upper surface that are reminiscent the striated surface of a.

Namaste Nami, I tried Melonpan during my trip to Japan last year and stumbled on your website while looking for the recipe.

I love how detailed your recipes are with photographs.

Melonpan step by step

1. Dilute the beaten egg with the warm water and milk.Gradually pour it into the flour and stir with a spatula until evenly mixed.Kead the dough with your hands using your body weight..

2. Flatten the dough and knead the butter into the dough.When the dough gets silky and smooth,pull the end of your dough with your thumb and fingers.Place the dough in a bowl.Cover the bowl with plastic wrap and let the dough rise in a warm place（35℃） until the dough has doubled in size,about 40～50minutes..

3. Whisk the butter until creamy,add the sugar and mix until the color turns to whites,gradually add the beaten egg and mix.Sift cake flour and baking powder and mix further..

4. Add a melon essence and mix until the dough is not floury.Then take out the dough.Divide it into 8 equal pieces and shape each dough piece into a ball.Cover with plastic wrap and rest in the fridge for over 30minutes..

5. The dough has risen by double in volume.Make a hole in the dough with your finger.(If the hole quickly disappears,the dough needs more fermentation.) Cut the dough into 8 equal pieces.Make a round shape while tightening the dough.Cover with plastic wrap and let them rest for 20minutes at room temperature..

6. Reshape each bread dough into a ball.Put the cookie dough between the cooking sheet.Using a rolling pin,roll out into 10～12cm flat rounds..

7. Then flip to show the cookie dough on top.Gently pull all sides of the cookie dough wrapping around the bread dough..

8. Pinch the bottom of the bread dough and dip the cookie dough in sugar.Hold the melonpan on your palm and make a crisscross pattern on top with the scraper..

9. Cover the dough with plastic wrap to prevent from drying.Let the dough in a warm place (35℃）until the dough rises one and half in size,about 40 minutes.（second fermentatin)　Preheat the oven at 180℃ and bake the dough for about 12minutes.(each bread gets slightly brown on top) Transfer to a wire rack and let it cool!.

I tried the same and my Melonpan came out beautifully.

Will try a variation with matcha and cocoa next time around.

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.

Melon-pan is another popular traditional Japanese snack bread.