Japanese Melon pan (メロンパン)

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Japanese Melon pan (メロンパン). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Japanese Melon pan (メロンパン) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are nice and they look fantastic. Japanese Melon pan (メロンパン) is something that I've loved my entire life.

Many things affect the quality of taste from Japanese Melon pan (メロンパン), 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 Japanese Melon pan (メロンパン) 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 Japanese Melon pan (メロンパン) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Melon pan (メロンパン) estimated approx 180°, 22-25'.

To begin with this particular recipe, we must prepare a few ingredients. You can have Japanese Melon pan (メロンパン) using 16 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Japanese Melon pan (メロンパン):

1. Cookie dough crust
2. 1/2 softened butter (110g)
3. 3/4 cup powdered sugar (90g)
4. 1 teaspoon vanilla extract
5. 1-2 eggs
6. 1 cup and two tsp of flour and 1 cup and two tsp of cornstarch
7. Bread Dough
8. 1 large egg
9. 3 and ¼ cups of flour (400g)
10. 1/4 cup sugar (50g)
11. 1 tsp salt
12. 1 cup milk (250ml)
13. 2 and 1/4 tsp instant yeast (7g)
14. 1/4 cup softened butter
15. Toppings
16. Sugar

Steps to make to make Japanese Melon pan (メロンパン)

1. For the cookie dough: Put the butter and the powder sugar In a bowl and stir with a rubber spatula.
2. Add vanilla and eggs little by little and mix well. Then, Sift and add the flour and cornstarch.
3. Once you are fine wrap the cookie dough with plastic wrap and leave it in the fridge for one hour.
4. For the Bread Dough: Add the one cup milk,1 egg, 2 and ¼ tsp instant yeast and mix.
5. Add the flour, sugar and salt and mix until the dough forms.
6. Then transfer it to a slightly floured counter and knead it for 10 minutes. Add the 55g softened butter and knead until smooth and elastic.
7. Make it round, put it in a bowl and cover it for about one hour or until it doubled in size.
8. After it doubled in size, punch out the gas and divide it in 12 pieces and form them into small balls. Cover them with a wet cloth and leave them for 15 minutes.
9. After the 15 minutes divide the cookie dough in 12 pieces.
   Then, Roll out the cookie dough (one at a time) between two layers of plastic wrap and flatten it. Place the flatten cookie dough on top of bread dough and enclose it.
10. Once all twelve pieces are done dip them in sugar and make a crisscross or diamond pattern on the dough. Place the dough on a cooking sheet and cover for 40 minutes.
11. ⏲ Bake in preheated oven at 180° for 20-25 minutes. And enjoy!

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