Melonbang (Melonpan) Japanese Style

🥐 Simple Melon Bang Formula

Bread flour mixture

Bread flour (bread flour) 250 grams

30 grams of sugar

4 grams of dried yeast

1 / 2 teaspoon salt

140 ml of warm milk

25 grams of soft unsalted butter

1 chicken egg (whisk well)

Cookie Powder Ingredients

100 grams of versatile wheat flour

50 grams of sugar

50 grams of soft unsalted butter

1 chicken egg (whisk well, use about half the egg)

1 / 2 teaspoon baking powder

A little vanilla smell (if any)

Coarse granulated sugar (for sprinkles)

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How to do

1️⃣ Make bread dough.

1.Mix bread flour, sugar, yeast, salt together.

2. Pour warm milk and eggs into it. Massage it into a lump.

3. Put the unsalted butter on. Continue massage until smooth and flexible (about 10-15 minutes by hand).

4. Molding into cubes, place in a bowl, cover with a film wrap, rest for 1 hour or twice the dough.

2️⃣ Make cookie dough.

1. Whisk fresh butter and sugar to fluffy

2. Put half the eggs in it. Whisk well.

3. Glide wheat flour and baking powder into it. Add vanilla.

4. Gently massage into cubes, divide into 8 cubes, and cover the plastic in the refrigerator.

3️⃣. Make up the melon bang.

1. When the bread dough is fluffy, divide it into 8 loaves. Round mold.

2.Bring out the cookie dough, iron it into a thin sheet and cover it around the bread dough.

3. Sprinkle the coarse sugar on top and use the knife as a mesh pattern.

4. Rest for another 30 minutes.

4️⃣. Baking.

Bake at 180 ° C for 12-15 minutes until golden and yellow.

Rest on the grill to cool before eating. The skin is crispy, soft.

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💡 tips to be as delicious as a Japanese store.

If you want the skin to taste "melon," put a little melon or melon essence smell in the cookie dough.

Use good quality butter (e.g., Anchor, Elle & Vire), the smell will smell better.

Eat in warm-up to get the most crisp outside.

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