Step-by-Step Guide to Make Super Quick Homemade Melon Pan [Melon-Shaped Bun]

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Ultimate Melon Pan [Melon-Shaped Bun]. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Try sandwiches using different breads. Contrary to popular belief, my children love trying new items. It's an uncommon attribute that I'm extremely thankful. Trust me I understand all too well how fortunate I am. My youngest nevertheless, includes a small issue with thick or crusty bread. Her favourite sandwich choice has become Hawaiian candy rolls. We set the beef, mustard, cheese, and pickle in her roster as if it were a bun and she is thrilled. It is possible to replicate this on your oven for a few minutes for a rare sandwich treat. The cooking part is very minimal and you also do not have to have in depth comprehension of whatever to prepare or enjoy those easy snacks. Other great bread ideas involve croissants with cheese and ham or chicken salad, taco pitas (still another fantastic favorite in our household), and paninis (this works well in the event that you have a George Foreman grill or even a panini press).

Many things affect the quality of taste from Melon Pan [Melon-Shaped Bun], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melon Pan [Melon-Shaped Bun] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melon Pan [Melon-Shaped Bun] is 10 buns. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Melon Pan [Melon-Shaped Bun] using 15 ingredients and 18 steps. Here is how you can achieve that.

Nope there is no melon in the bread. Thought I should note that first. Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color.

Ingredients and spices that need to be Prepare to make Melon Pan [Melon-Shaped Bun]:

1. Cookie Crust
2. 35 g unsalted butter, room temperature
3. 50 g granulated white sugar
4. 30 g lightly beaten egg
5. 110 g low protein wheat flour/cake flour
6. 1/4 tsp pandan paste, can be substituted with 1 tsp matcha powder
7. Bread dough
8. 110 g high protein wheat flour/bread flour
9. 40 g low protein wheat flour/cake flour
10. 18 g granulated white sugar
11. 1/4 tsp salt
12. 1 tsp instant yeast
13. 80 ml milk, warm to 40-50°C or follow your yeast product instruction
14. 20 g lightly beaten egg
15. 14 g unsalted butter, room temperature

Steps to make to make Melon Pan [Melon-Shaped Bun]

1. Youtu.be/nb9H_KNQ0ok
2. Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined.
3. Add egg and whisk until well-blended.
4. Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly.
5. Transfer onto a cling wrap. Wrap and refrigerate until firm.
6. Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center.
7. Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed.
8. Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough.
9. Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead.
10. After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size.
11. Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover.
12. After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out.
13. Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press.
14. Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center.
15. Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped.
16. Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie.
17. Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger.
18. Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes.

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