Melon Bread Cookie Dough
cookpad.japan @cookpad_jp
I was finally able to come up with a combination that is easy to do.
50 g is the best to use for making a 12 diameter melon bread. Please adjust the amount to something that is easy for you to make. Recipe by Otometeo
Melon Bread Cookie Dough
I was finally able to come up with a combination that is easy to do.
50 g is the best to use for making a 12 diameter melon bread. Please adjust the amount to something that is easy for you to make. Recipe by Otometeo
Cooking Instructions
- 1
Sift the cake flour. Mix the eggs and vanilla oil together well.
- 2
Return the butter to room temperature to soften it, then mix well with the sugar until it turns white.
- 3
Add in the egg a bit at a time and mix well between each turn to keep it from separating.
- 4
Mix in the cake flour over 3 turns. Please mix while kneading well in order to turn this into a hard-to-break dough.
- 5
After it has all gathered up, knead it tightly into a ball while stretching the dough out in your hand.
- 6
Divide the dough 50 g balls and place in a shallow dish. Cover with plastic wrap and let sit in the fridge for about an hour.
- 7
Place into a plastic bag if you won't be using it right away, place into a ziplock bag on top of that, and freeze it. Let it unthaw naturally when you are ready to use it.
- 8
Sandwich the cookie dough in plastic wrap and roll it out thinly. Wrap the cookie dough around the rolled up bread dough and coat in granulated sugar. Cut a lattice pattern with a knife and then please bake it.
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