Japanese Melon pan
"Tokyo's Sweet Secret: Exploring Japanese Melon Pan"
Ingredients
Ingredients fro the bread dough
- 220 g bread flour or all purpose flour
- 20 g light brown sugar
- 3 g salt
- 20 g vegan butter/ butter softened
- 3 g instant yeast
- 1 egg (50g) or 50g soy milk for V
- 85 g whole milk / soy milk for V/DF
Ingredients for the cookie dough
- 125 g cake flour
- 60 g icing sugar
- 40 g butter /vegan butter for V /DF softened
- pinch of salt
- 30 g egg (about 1/2) or 30 g soy milk for V
- 1/2 tsp vanilla bean paste or extract
- 1/4 tsp (1g) baking powder
- 2 tbsp caster sugar for rolling
- 1 tsp cacao powder, optional
Instructions
Make the bread dough
- In the bowl of a stand mixer fitted with hook attachment, combine flour sugar and instant yeast.
- Add warm milk and egg and gently mix until combined.
- Add butter and salt and knead until soft and elastic ( 9-10 minutes).
- Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).
Make the cookie dough
- Place softened butter into a large bowl and whisk until smooth.
- Add sugar and salt and whisk until fluffy
- Add egg and whisk to combine.
- Add butter and salt and knead until soft and elastic ( 9-10 minutes).
- Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).
Make the cookie dough
- Place softened butter into a large bowl and whisk until smooth.Add sugar and salt and whisk until fluffy.
- Add egg and whisk to combine.
- Combine flour and baking powder and sift into the mixture. Mix with a rubber spatula to combine. Don't knead.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Divide the refrigerated cookie dough into 8 pieces (about 27g each) and roll them into balls.
- Gently flatten using a glass or rolling pin into a 10-12 cm round. Place back into the fridge until you're ready to use.
Assemble
- Transfer the bread dough onto a lightly floured surface and deflate pressing with your fingers.
- Divide into 8 equal pieces (about 45g each) and roll them into balls.
- Cover and let rest for 15 minutes at room temperature.Place one bun in the middle of each cookie dough.
- Wrap cookie dough around the bun.Coat the biscuit dough with granulated sugar.
- Then, using a dough scraper or knife, gently score the top into crisscross pattern.
- Place the buns on the baking sheet, seam side on the bottom.Cover and let rise for 40 minutes.
- Preheat the oven to 180C / 350F.
- Bake for 13-15 minutes or until slightly golden on top. Let cool down completely on a wire rack.