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Dans la lune

December 29, 2020

Melon pan – Japanese Melon Bread with your home bakery メロンパン

Melon pan - Japanese Melon Bread with your home bakery

Print this recipe
Serving Size
6 melon pan
Prep Time
1 hour, 30 minutes
Cook Time
15 minutes
Wait Time
1 hour
Total Time
1 hour, 45 minutes
Melon pan - Japanese Melon Bread with your home bakery

Ingredients

For the bread dough

  • 100g bread flour (or 98g -T65 and 2g gluten flour)
  • 2g instant yeast (Saf)
  • 2g salt
  • 13g unsalted butter
  • 17g sugar
  • 68g whole milk
  • 1/2 tbsp (about 7g) melon liqueur (I used midori) or melon syrup

For the cookie dough

  • 40g unsalted butter (softened)
  • 30g white sugar
  • 1/2 tbsp melon liqueur (I used midori) or melon syrup
  • 16g almond flour
  • 45g all purpose flour (or T55)

Instructions

  • 1. Add flour, salt, butter, sugar in the pan of your bread machine. In a heat-safe bowl add the milk and microwave for 15 to 20 sec at 600w to reach about 40℃, then add the melon liqueur (or melon syrup), mix. Pour in the pan. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. Meanwhile make the cookie dough In a bowl, add unsalted butter and mix with a silicone spatula until it becomes smooth (if the butter is hard or just out from the fridge, then microwave it for 10~15 sec at 600w).
  • 3. Add sugar and mix well until they blend well together.
  • 4. Add Melon liqueur or syrup and mix well.
  • 5. Add almond flour and mix. Finally sift the flour (45g) into the mixture, using a cooking sieve. Mix well until all the flour is thoroughly mixed. Be careful not to overmix the dough. Divide into 6 pieces. Cover with saran wrap and let sit in the fridge.
  • 6. When the dough cycle is complete, remove from the machine and place on a floured surface. At the same time, take the cookie dough out of the fridge and to room temperature.
  • 7. Punch the dough down and divide it in equal 6 pieces. Shape each piece into a round ball and cover it with a cloth. Let it rest for 15min.
  • 8. Let's put it together... Re-shape each bread dough piece into a round ball. Place one piece of cookie dough on a saran wrap and cover with another wrap to press it with your hand. The cookie dough should end up a bit bigger than the bread balls.
  • 9. Place the bread ball on the cookie dough and gently cover the bread ball with the cookie dough, using your hand.
  • 10. Coat the cookie dough with sugar and place onto the baking sheet, seam side down. Repeat for the other 5 balls.
  • 11. Gently draw crossed lines pattern on the cookie dough (3x3 or 4x4) using a dough scraper or a knife.
  • 12. Cover and let the bread rise in a warm place until the dough has gone x1.5 in volume, about 50 to 60 minutes.
  • 13. Pre-heat the oven to 190℃ and reduce the heat to 170℃ to bake for 13 to 15 minutes. Transfer to a wire rack.
  • Enjoy!
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