Japanese Melon pan
Ingredients fro the bread dough
bread flour or all purpose flour
light brown sugar
vegan butter/ butter
(50g) or 50g soy milk for V
whole milk / soy milk for V/DF
Ingredients for the cookie dough
butter /vegan butter for V /DF
egg (about 1/2) or 30 g soy milk for V
vanilla bean paste or extract
caster sugar for rolling
cacao powder, optional
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.
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.
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.
credits: Yukiko Tanzi @foodie.yuki