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. Ho to catch the local Swiss degenerate: Melonpan - Meidocafe Channel. Welcome to the subreddit about everything releated to "Melonpan".

He is a university student and do a part-time job as air conditioner technician and security guard at night club. Este Melonpan vem recheado com creme e, generosamente, coberto com farofa doce de amendoim 😍 Compartilhe com seus amigos que precisam de melonpan! Melonpan and pineapple bun from Hong Kong are very similar. You can have Melonpan using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Melonpan

You need of ＊Bread Dough＊.
Prepare 200 g of Bread flour.
Prepare 20 g of Sugar.
Prepare 3 g of Salt.
You need 4 g of Instnat dry yeast.
You need 20 g of Butter.
It's 25 g of Egg.
Prepare 50 g of Milk.
Prepare 50 g of Water.
You need of ＊Cookie Dough＊.
It's 150 g of Cake flour.
Prepare 2 g of Baking powder.
It's 30 g of Unsalted Butter.
It's 50 g of Egg.
Prepare of Melon essence.
Prepare of ＊Topping＊.
You need of Granulated Sugar.

By comparison the Japanese style is lighter in weight and taste, slightly drier and has a. They came out pretty well #melonpan. Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. The Melon Pan Tradition: Japanese Sweet Bread△▽ "Melonpan" in English is called "" Japanese Sweet Bread".

Melonpan instructions

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

Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. Wide Melonpan on his way to steal your waifus. I love Melonpan, a sweet bread that is made fresh at this place in Tsukishima 月島, an island near Tokyo Station and Ginza that is.