Melon Pan

Bread Dough

  • 250 g flour
  • 1 Tbsp corn starch
  • 0.5 tsp salt
  • 50 g sugar
  • 5 g dry yeast
  • 1 egg
  • 100 ml milk
  • 35 g butter

Biscuit Dough

  • 60 g butter
  • 100 g sugar
  • 1 egg
  • 200 g flour
  • 0.5 tsp baking powder
  • 1 Tbsp corn starch
  1. Starting with the bread dough, warm up milk in a pot and add butter
  2. Make sure the milk is not boiling and stir until butter is dissolved (1)
  3. Mix flour, starch, sugar, salt and yeast
  4. Stir egg into milk and slowly pour into dry ingredients while stirring
  5. Mix for about 2min until the dough comes together
  6. Knead doudh until smooth
  7. Rest for 1-2h until the volume has doubled
  8. For the biscuit dough, mix butter with sugar, stir well
  9. Mix in flour, egg, baking powder and corn starch until the dough comes together
  10. Continue kneading until the dough is smooth
  11. Separate dough into 10 pieces, form into balls and rest in the fridge for at least 10min
  12. Knead the bread dough again, then separate into 10 balls
  13. Rest bread dough for another 15min on a baking sheet
  14. Flatten the biscuit dough into circles of about 10cm in diameter (about 0.5cm thick)
  15. Wrap the circles around the bread balls and dip into extra sugar (2)
  16. Score the pans in a grid pattern and rest for another 30min-1h on a baking sheet
  17. Preheat oven to 180C convection
  18. Bake pans for 13-15min until the outside is slightly browned (3)

Notes

(1) Alternatively, directly add milk and egg to dry ingredients and knead in butter when the dough is mixed
(2) The bread pieces do not have to be fully covered, the bottom can be empty
(3) Be careful not to overbake, otherwise they will dry out

Tags

japanese bakedgood yeast vegetarian vegan bread dessert