Simple Way to Prepare Speedy Fluffy and Crispy Melon Bread

Fluffy and Crispy Melon Bread. Add the egg and mix until the mixture becomes smooth. Place margarine and shortening into a bowl and mix. Then add sugar and egg and mix until the mixture becomes fluffy.

Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. You can have Fluffy and Crispy Melon Bread using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Fluffy and Crispy Melon Bread

1. It's of Bread dough:.
2. You need 130 grams of Bread (strong) flour.
3. You need 20 grams of Cake flour.
4. It's 4 grams of Salt.
5. You need 15 grams of Sugar.
6. You need 15 grams of Butter.
7. Prepare 12 grams of Skim milk.
8. Prepare 100 ml of Milk.
9. You need 3 grams of Dry yeast.
10. You need of Cookie dough:.
11. Prepare 90 grams of Cake flour.
12. You need 15 grams of Butter.
13. Prepare 30 grams of Granulated sugar.
14. You need 30 grams of Egg.

Crispy on the Outside, Fluffy on the Inside: The Secret Behind Kagetsudo's Popularity Early in the morning, a wonderfully sweet aroma makes its way round the arcade town close to Sensoji Temple. As it turns out, the source of that aroma is the Jumbo Melon Bread from Kagetsudo. Just the thought of melon bread (or meronpan, as it's called in Japanese), is enough to make my mouth water. It's got to be the combination of that fluffy, sweet interior and the crispy, thin cookie dough outer coating…not to mention its heavenly aroma.

Fluffy and Crispy Melon Bread instructions

1. Put the bread dough ingredients in a bread maker, and wait until the 1st proofing is done. If you are kneading with your hands, refer tofrom Step 1 to Step 11..
2. [Cookie dough] Cream the butter with a spatula, adding the granulated sugar, until the mixture becomes fluffy and white..
3. Add the egg and mix until the mixture becomes smooth..
4. Add the cake flour, mix, and roll into a ball..
5. Cover with plastic wrap, and let it sit for about 30 minutes in the fridge..
6. When the dough is ready, divide into 5 portions (60-65 g each). Arrange on a baking sheet, and let them sit for about 10 minutes..
7. Divide the cookie dough into 5 portions (30 g each), and roll out with a rolling pin..
8. Form the bread dough into balls again, and place the seams up on the cookie dough, then wrap them one by one..
9. Brush with water and sprinkle with granulated sugar..
10. Make lines, and let them proof for the 2nd time for 30 minutes at 35-40℃..
11. Bake in the preheated oven for about 13 minutes at 200℃ and you're done!.

Lightly Sprinkle cornmeal on bottom of pan and place dough on top of the cornmeal and brush the dough with olive oil. Place a glass baking dish on the bottom of the rack filled ½ full of water. In a large bowl, dissolve yeast in warm water. Melon pan メロンパン (Melon bread) Melon bread is a type of sweet bread that resembles melon in its appearance. It has soft, fluffy bread on the bottom covered with a layer of sweet cookie-like dough.