Exquisite Melon Bread
There is a store that sells delicious melon bread in my neighbourhood. I tried to recreate its taste and arrived at this recipe.
Adding lemon extract and lemon zest (grated) is also delicious instead of melon oil during Step 3. Recipe by EnjoyKitchen
Exquisite Melon Bread
There is a store that sells delicious melon bread in my neighbourhood. I tried to recreate its taste and arrived at this recipe.
Adding lemon extract and lemon zest (grated) is also delicious instead of melon oil during Step 3. Recipe by EnjoyKitchen
Cooking Instructions
- 1
Put all the Bread dough ingredients in a bread maker, press start and wait for the dough to proof (1st proofing). Kneading: 15 minutes, 1st proofing: 40 minutes.
- 2
Make the cookie dough. Add the softened butter and sugar into a bowl, and mix.
- 3
Add the egg and melon oil to Step 2, then mix.
- 4
Combine the cake flour and baking powder, and sift. Then add into the bowl from Step 3, but leave a small amount for adjusting the consistency later. Mix with a spatula, and knead with hands.
- 5
Knead until it's no longer floury and it doesn't stick to your hands, roll into a ball. If it sticks to your hands, add the remaining flour mixture from Step 4 to adjust the consistency.
- 6
Wrap the Step 5 cookie dough with plastic wrap, and let it sit in the fridge for 20 ~ 30 minutes.
- 7
When the bread dough from Step 1 finished the 1st proofing, divide into 10 portions. Roll into balls, and let them sit for 10 ~ 15 minutes. Cover with plastic wrap to prevent them from drying.
- 8
Divide the cookie dough from Step 6 into 10 even portions, and roll into balls.
- 9
Place the cookie dough from Step 8 between two sheets of plastic wrap, and roll them out with a rolling pin. Make 10 cm diameter circles.
- 10
Press the air out from the Step 7 bread dough. Gather up the dough towards the bottom and form into balls. Place the seams up, and put them on the Step 9 cookie dough.
- 11
Put Step 11 in your hands, and form into balls. Make lines with the back of a knife, and sprinkle with granulated sugar.
- 12
Arrange Step 11 on a baking sheet, and cover with plastic wrap. Let them proof for the second time (2nd proofing) for about 30 minutes.
- 13
Bake in the oven for 15 minutes at 180℃. When baked, place on a rack right away. Let them cool, and they're done.
- 14
You can make Melon Bread with Custard Cream using the same method.
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