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Melonpan (Melon Bread)
Makes 5 melonpan
| prepPreheat oven to 170°C / 338°F | |||||||||
| 25 g / 25 g unsalted butter | Cream butter & sugar | Beat in egg gradually | Fold in flour to butter mixture | Shape & chill 1+ hr | Divide cookie dough & press thin | Wrap bread with cookie sheet | Coat with sugar & score pattern | Ferment 40 min, warm place | Bake 170°C / 338°F, 12 min |
| 35 g / 35 g johakuto or powdered sugar | |||||||||
| 25 g / 25 ml beaten eggs | |||||||||
| 80 g / 80 g cake flour | Sift cake flour & baking powder | ||||||||
| 1/4 tsp baking powder | |||||||||
| 140 g / 140 g bread flour | |||||||||
| 25 g / 25 g johakuto or powdered sugar | Whisk bread flour & dry ingredients | Mix in egg & water | Knead & incorporate butter 10 min | Ferment 40 min, warm place | Divide, shape & rest 20 min | ||||
| 1/3 tsp salt | |||||||||
| 5 g / 5 g non-fat dry milk powder | |||||||||
| 3 g / 3 g instant dry yeast | |||||||||
| 1 tbsp / 15 ml beaten eggs | |||||||||
| 70 ml / 70 ml lukewarm water | |||||||||
| 15 g / 15 g butter | |||||||||
| Granulated sugar for glazing | |||||||||
| Bread flour for dusting | |||||||||
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