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Melon Pan ( Japanese bread rolls covered with crunchy cookie dough )

Jun-12-2016
Shobha Keshwani
120 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Melon Pan ( Japanese bread rolls covered with crunchy cookie dough ) RECIPE

This is a Japanese bread made in the form of buns with a layer of cookie dough covered on top. The bread inside is soft and sweet where as the cookie crust on top is crispy and crunchy.

Recipe Tags

  • Egg-free
  • Hard
  • Kids Recipes
  • Japanese
  • Baking
  • Snacks

Ingredients Serving: 5

  1. All purpose flour .. 1 & 3/4 cups ( little extra for dusting )
  2. (For Bread Dough)
  3. Milk powder 2 tbsps
  4. Instant yeast 1 tsp
  5. Salt 1/2 tsp
  6. Cold water 1/3 cup
  7. Egg 1 (beaten)
  8. Sugar 1 tbsp
  9. Butter 25 gms ( room temparature)
  10. (For Cookie Dough)
  11. All purpose flour 1 & 1/3 cup
  12. Baking powder 3/4 tsp
  13. Salt - a generous pinch
  14. Butter 60 gms ( room temperature)
  15. Castor sugar 1/4 cup
  16. Egg 1
  17. Vanilla extract 1/2 tsp
  18. Lemon zest 1 tsp
  19. Granulated sugar as needed for dusting.

Instructions

  1. (We start with the cookie dough)
  2. In a large bowl whisk together butter and sugar until creamy.
  3. Add the beaten egg and continue whisking to a smooth texture.
  4. In a bowl sieve together the flour, salt and baking powder. Spoon this gradually into the bowl whisking with a spatula. Be careful not to over mix
  5. Remove the cookie dough on a plastic sheet shaping like a cylinder. Tie the edges and refrigerate it for one hour.
  6. (Now let us make the bread dough)
  7. In a large bowl mix the flour, salt, sugar, yeast and milk powder.
  8. In a small bowl whisk the egg with cold water and gradually add it to the flour mixing with a whisk or a spatula.
  9. Mix well and remove it on a kneading board or plain surface.
  10. Knead it well.
  11. Roll it and hit it on the board for a few minutes until it is no more sticky. ( you can sprinkle a little flour if needed )
  12. Gather the dough with a cookie cutter and knead to a smooth texture.
  13. Pat it like a flat bread (roti) and spread the butter on it.
  14. Gather the edges and make a bundle and keep kneading until the butter is incorporated in the dough.
  15. Make a neat bundle or bun. Place it in a bowl and cover with a plastic wrap
  16. Let it sit in a warm place for 40 minutes or until it is risen to double.
  17. Dip your index finger in the flour and make a hole in the dough to test it.If the hole disappears then it needs more fermentation.
  18. Check the weight of the dough and roll it into a cylindrical shape. Divide it into 5 equal parts.
  19. Check the weight of each one to make sure.they are divided equally.
  20. Knead into a bun shape and place them on a tray , cover with a plastic wrap and rest at room temperature for 20 minutes. Make sure to leave enough space between them as they become double the size after resting.
  21. (In the meantime ...)
  22. Take the cookie dough out of the refrigerator and divide into 5 equal parts.
  23. Check the weight of each part to make sure they weigh the same.
  24. Take each piece of the cookie dough,roll it between your palms to get a smooth texture.
  25. Place it in between the plastic sheets. Press with the cookie cutter to flatten it to 3 and 1/2 inches diameter round shapes.
  26. Line them in a floured tray.Cover it with a plastic wrap and place the tray in the refrigerator to rest.This will make the cookie dough easier to handle.
  27. Now take the rested bread rolls, roll them in between your palms and re-shape them into smooth buns.. Cover them with the cookie dough sheet and adjust the shape. Hold the dough upside down in your hands and seal the edges.. Holding the e
  28. Placing it in your palm, make diamond pattern on the surface. Place them on a baking tray lined with a baking sheet (butter paper) leaving enough gap in between them.. Leave them again for fermentation in a warm place for about 30 - 40 m

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