Recipe: Delicious ‘Melon Pan’ (Buns covered with Cookie Crust)

Shane Larson

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Recipe: Delicious ‘Melon Pan’ (Buns covered with Cookie Crust) Delicious, fresh and tasty.

‘Melon Pan’ (Buns covered with Cookie Crust). Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. Homepage > Recipes > Bread Recipes > Melonpan Recipe (Japanese Melon-Shaped Bread Covered with Sweet Cookie Dough). Melon pan is quite similar to pineapple bun, pan dulce and conchas.

Use a knife to gently score the cookie dough into.

Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top.

There are some Melon Pans that include chocolate chips, cocoa powder, or even matcha, and some bakeries put custard (cream) inside the bun.

You can have ‘Melon Pan’ (Buns covered with Cookie Crust) using 16 ingredients and 9 steps. Here is how you cook that.

Prepare of <Bread Dough>.
It’s 1/2 cup of Warm Milk *125ml.
You need 1-2 teaspoons of Yeast.
Prepare 1 of & 3/4 cups Bread Flour *plus extra for kneading.
It’s 2-3 tablespoons of Caster Sugar.
You need 1 pinch of Salt.
You need 1/2 of Egg *lightly whisked.
You need 20 g of Butter *melted.
It’s of <Cookie Crust>.
It’s 60 g of Butter.
It’s 1/4 cup of Caster Sugar.
You need 1/2 of Egg *lightly whisked.
It’s 1/2 teaspoon of Vanilla Extract.
It’s 1 cup of Self Raising Flour.
You need 1-2 teaspoons of Milk *optional, only if you need to soften the dough.
You need of White Sugar OR Caster Sugar for coating.

Melonpan are Japanese sweet buns covered with a thin layer of cookie dough.

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

Melon-pan is Japanese sweet bread shaped to look like a melon, but there is actually no melon in this traditional bread.

It has a crunchy cookie crust that.

Using a saucepan over low heat or a heat-proof bowl in the microwave, warm the Milk slightly, add Yeast and Sugar, stir and set aside for 5 minutes..
Place Bread Flour and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture, Egg (save 1/2 for the Cookie Crust) and melted Butter. Mix well to form a soft dough..
Turn out onto a lightly floured surface. Knead for 2 to 3 minutes, gradually adding extra flour if required, until smooth and elastic. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size..
Mix softened Butter and Sugar until smooth, add the remaining Egg and Vanilla, and mix well. Add Flour and mix to combine. If you need more moisture, add small amount of Milk and knead gently and divide into 8 portions..
Divide the bread dough into 8 portions as well, and make them into round balls..
Roll one portion of cookie dough and roll out, using a rolling pin, to about 15cm round. Place one ball of bread dough in centre and cover the bread dough with the cookie dough. Repeat to make 8 buns..
Preheat oven to 180C. Line a large baking tray with baking paper..
Places some sugar on a small plate, coat the top side of each bun with the sugar, and make a pattern using the back of a knife, then place the bun on the prepared tray. Repeat with the rest of the buns..
Bake for 15 minutes or until top is golden..

Melon pan - メロンパン - le « pain melon » spécialité boulangère japonaise - Macaronette et cie.

Et pourquoi pas vous donnez envie de cuisiner, et de partager mes recettes de cuisine, mes découvertes culinaires, mes envies, coups de coeur.

Both Melon Pan and Pineapple Bun are made from a soft milk bread dough, and are covered with a crunchy cookie like crust.

The tricky part of making pineapple buns (or melon pan) is getting the cookie dough wrapped around the ball of bread dough.

The cookie dough is really soft and sticky.

Ingredients of ‘Melon Pan’ (Buns covered with Cookie Crust)

‘Melon Pan’ (Buns covered with Cookie Crust) instructions