Melonpan, Melon Bread, Etc Recipe

Looking for an easy Melonpan, melon bread, etc recipe? Learn how to make Melonpan, melon bread, etc using healthy ingredients.


Submitted by a-yoyo

Makes 8 servings



Japanese Melon Bread

Recipe Ingredients for Melonpan, melon bread, etc


Topping:
1/2 c all-purpose flour
1/2 teaspoon baking powder
4 tbsp sugar
1/8 c egg beaters
1 1/2 tbsp butter
1/2 teaspoon vanilla extract or melon extract

Bread dough:
1 3/4 c flour
1 teaspoon dry yeast
2 tablespoons sugar
1/4 tsp salt
0.42 c milk
1/8 c egg beaters
0.36 tbsp butter

Recipe Directions for Melonpan, melon bread, etc

  1. To make the melon dough (outside portion): Beat softened butter until pale and creamy. Beat in sugar until fluffy.

  2. Add egg and beat until smooth.

  3. Add flour and baking powder and mix into the butter with a cutting or folding motion until fully mixed inches

  4. Wrap dough in plastic wrap and chill for 20 minutes in the fridge.

  5. Weigh the dough and divide it as equally as possible into 8 portions.

  6. Roll portion into a ball and place one ball on a sheet of plastic wrap and top with another layer of plastic wrap. Roll out thinly. should be around or larger than 4 inches in diameter and as round and circular as possible.

  7. Set aside stack of melon dough.

  8. To make the bread dough and bake: Put 100g of bread flour, sugar, dry yeast and salt into a bowl, with the salt not touching the yeast.

  9. Add the egg and warmed milk little by little, mixing with your hand. Add enough of the reserved flour to make a soft and slightly sticky dough. Once it has been kneaded break up the butter into small pieces with your hands and mix in.

  10. Knead until smooth. The dough has been kneaded enough when it is smooth and when you pull a piece of the dough, you can make a thin membrane easily with it. (or until very elastic and smooth)

  11. Place dough in an oiled bowl and let rise until doubled.

  12. Punch down dough to get rid of any large airbubbles and knead lightly.

  13. Weight the dough and divide the dough as evenly as possible into 8 pieces.

  14. Shape the dough so the top is rounded and taut. You can do this by using the side of your hands and your smallest fingers to pull the dough from the top to underneath the ball of dough.

  15. Leave rounded balls of dough on a floured board, covered with a clean tea towel, for 20 minutes.

  16. Take a portion of the melon dough and remove top layer of plastic wrap only.

  17. Place ball of slightly risen bread dough on top of the melon dough, and by lifting the corners of the plastic wrap, mould the dough around the ball. Be careful to not crush the ball of dough.

  18. Once the melon dough is attached all around the bread dough, you can remove the plastic wrap and place on a siliconized baking paper (parchment paper or greased) on a baking sheet.

  19. Once all bread dough balls have been covered with the melon dough, make light crisscross indentions in the dough covering the balls, trying not to deflate or crush them.

  20. Cover with clean tea towel and let rise for 1hour or until doubled in size again.

  21. Uncover and sprinkle with course sugar.

  22. Bake at 180C (356F) for 8 minutes, then lower temperature to 160C (320F) and bake for 10 minutes longer. If you have a fan oven, bake at 175C (347F) for 8 minutes and 150C (302F) for 10 minutes.

Categories

Breads, Breakfast, Dessert, Snacks, Asian, Bake

Nutrition Facts
Serving Size 69.9g
Amount Per Serving
Calories
204
Calories from Fat
31
% Daily Value*
Total Fat
3.5g
5%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
113mg
5%
Potassium
125mg
4%
Total Carbohydrates
37.3g
12%
Dietary Fiber
1.0g
4%
Sugars
10.2g
Protein
5.2g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in selenium
  •   Bad points
  • High in sugar
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