Japanese Melon pan (メロンパン)
Cooking Instructions
- 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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