Today, I’m going to be making, Japanese Melon pan. Melon pan is very popular Japanese traditional sweet bread. The light texture cookie dough is on top of fluffy milk bread. The edges of the cookie crust is so crispy and make this bread so special. Actually, Melon pan has nothing to do with Melon. The criss-cross pattern on the surface looks like a melon. Just like that. In Kansai include Osaka, sometimes it is called “Sunrise”. Because it looks like the sun!
If you have ever come to Japan, you would realize how much we love bread. There are so many of fancy bakeries everywhere!
This is my first Japanese bread making a video, I don’t know why it took so long. I’ve been teaching baking for more than 15 years. Anyways, I hope my experience will help your bread making!
＜bread dough＞makes 10
200g Bread flour
50g Cake flour
4g instant dry yeast
80ml milk (room temperature)
20g egg ※save the rest for cookie dough
40g egg ※the rest of the bread dough
2 teaspoons Rum or 1 teaspoon vanilla extract
120g cake flour
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Welcome to kitchen princess bamboo Japanese everyday food today i'm going To be making Japanese meron pam melonpang is very Popular japanese traditional sweet bread The light texture cookie dough is on top Of fluffy milk bread The edges of the cookie crust is so Crispy And make this bread so special Actually melonpan has nothing to do with Melon the criss-cross pattern of the Surface looks like a melon just like That In kansai region include osaka Sometimes it is called sunrise because It looks like sunshine as well if you Have Ever come to japan you would realize how Much we love bread There are so many of fancy bakeries Everywhere This is my first japanese bread making Video I don't know why it took so long i've Been teaching baking for more than 15 Years Anyways i hope my experience will help Your bread making So let's get started today we need the Dough with hands Whisk the dry ingredients together Combine water Milk and egg mix all the ingredients
Together And let it sit for 10 minutes this step Makes the Kneading process easier when i knead the Dough With hands the gluten relaxes and the Flour Absorbs the water while whisking the Dough After 10 minutes take the dough onto Your working surface This is how i do spread the dough and Put together spread and put together Repeat until smooth about 5 to six Minutes In this way gluten develops faster and You can see the dough is evenly kneaded I don't smash my dough because it is Noisy And not elegant at all open your feet Like this draw your nibbles in Use your arms as if pushing from the Back Relax your shoulders it's a good workout For your full body And this is how i check the dough is Nicely done The dough stretches thin like this The gluten is developed now It's time to add butter spread the dough And at room temperature butter Wrap it with the dough and start Kneading The dough will separate first but it
Comes together sooner or later It will take about two to three minutes The reason why we add Butter after is butter prevent from Developing gluten If the gluten is not developed the bread Would not rise And not moist at all When the dough comes together and Stretches like this Cover with plastic wrap and let it rise At the warm place until doubled in bug Meanwhile let's prepare the cookie crust Cream the room temperature butter and Add the sugar In three times it doesn't seem combined First So take your time to mix together when It comes together Add egg in three times switch to a whisk And mix well add rum And mix brown adds beautiful aroma To the melon pan and keeps its moist Longer add shifted flour and mix to Combine Rub in a piece of plastic wrap and chill In the fridge Until ready to use after 45 to 15 Minutes The dough should look like this pork With a dusted finger And the hole stays as it is it is good To proceed Weigh the dough and divide into 10 equal
Portions I like to cut the dough out and shape Into a rock You can easily eyeball it but i am a Professional Chef i always weigh each dough Roll into bowl and cover with plastic Wrap To prevent from drying out Next cut the cookie dough into 10. shape Into bowl As we did to bread dough put the Generous amount of Granulated sugar in a small bowl and set Aside And let's combine the dough together and Shape it into a melon pan Take one cookie dough and flatten it to Six To seven centimeter in diameter Slightly bigger than the bread bowl take One bread dough and reshape into a bowl Put it onto the cookie take it onto your Palm And circulate your hands to put them Together The cookie crust will get down Underneath The bread dough while rotating flip it Over And pinch the dough to seal place It in a sugar bowl and cover the surface All over flip it over again And score the surface with crisscross
Pattern Line them on a baking tray cover with Them Cheesecloth and let them rise at the Wrong place 28 to 30 degrees In celsius for 30 minutes until Double in volume preheat the oven to 170 degrees celsius while fermentation Adding chocolate chip to merum pan is Popular In these days here's how it is done Rotten the cookie dough as we did Before place a tablespoon of chocolate Chip Between the cookie and bread dough and The procedure Is the same as the plain [Music] Pop into the oven after the fermentation And bake for 13 to 15 minutes for until crispy on the Outside And smells good smells so good in my Kitchen I love the yeasty smell in the air Changing Into the toasty bready smell Take out onto the rack and let them cool To room temperature Let me show you how fluffy it is sweet But not too sweet Outside is airy and crispy I'd like to have this with a glass of Cold milk
It is so good i hope you will give it a Try Thank you for watching the video click Like if you enjoyed it And share with your friends and families Follow me on instagram And facebook for the daily update and Don't forget to subscribe to my channel For more delicious japanese recipes Tap the bell icon and you are going to Be the first one to Know that video is updated thanks again And see you in a week Bye