Japanese Classic Melonpan
|For bread dough|
|Bread flour||5 Ounce (140 Gram)|
|Sugar||3⁄4 Ounce (25 Gram)|
|Non fat dry milk powder||1⁄8 Ounce (5 Gram)|
|Instant yeast||1⁄8 Ounce (3 Gram / A Little Less Than 1 Teaspoon)|
|Beaten egg||1 Tablespoon|
|Warm water||2 1⁄2 Fluid Ounce (70 Milliliter)|
|Butter||1⁄2 Ounce (15 Gram)|
|Bread flour||1 Tablespoon (For Dusting)|
|For cookie dough|
|Unsalted butter||3⁄4 Ounce (25 Gram)|
|Sugar||1 1⁄4 Ounce (35 Gram)|
|Egg||3⁄4 Ounce, beaten (25 Gram)|
|Cake flour/Pastry flour||2 3⁄4 Ounce (80 Gram)|
|Baking powder||1⁄4 Teaspoon|
1. Whisk the butter until creamy.
2. Gradually add the sugar and mix.
3. When the color turns white, gradually add the egg and mix. do not add egg at once.
4. Always mix egg and butter at room temperature. They will mix easily.
5. Add the baking powder to the cake flour and mix with a spatula.
6. Sift the flour mixture into a bowl. Sift it again.
7. Add 1/3 of the flour mixture to the butter mixture, lightly mix with spatula. Add another 1/3 and lightly mix. Add the rest and mix.
8. Place the dough on a baking tray covered with plastic wrap.
9. Rub your hands with bread flour and shape the dough into a cylinder.
10. Wrap it in the plastic wrap and cook it in the refrigerator for 1 hour.
11. Next make the bread dough.
12. Add sugar, salt, non fat dry mil powder and instant yeast to the bread flour. Whisk the flour mix well.
13. Beat the egg into the warm water.
14. Gradually pour it into the flour and mix with a spatula until evenly mixed. Clean the spatula with a scraper and place the dough onto a board.
15. Get the crumbled bread mixture and form it into a bowl.
16. Knead the dough with your hands.
17. Throw the dough on the pastry board, fold it away, grab the side of the dough and trow it again.
18. Gather the dough with the scraper.
19. Knead the dough with your body weight.
20. Repeat this until the dough is less sticky.
21. Flatten the dough and spread the butter on it.
22. Gather the dough to the center and knead with the butter.
23. While the butter is mixing, gather the dough with a scraper and form a ball.
24. Like shown earlier, throw the dough and knead.
25. Repeat this throwing and rolling process for 10 minutes.
26. The dough is now smooth and glossy.
27. As shown in the video, form a ball with the dough and replace it in the bowl.
28. Cover with a plastic wrap and let it sit in a warm place for 40 minutes. It can be kept inside the oven for fermentation. The dough must have risen by 50 % in volume.
29. After 40 minutes, remove the plastic.
20. Dip your finger in bread flour and poke a hole in the dough, if the hole disappears quickly that means the dough needs more fermentation.
21. Measure the dough weight to divide them into equal pieces.
22. Take a little bread flour on the board and place the dough on it. Flatten it to remove gas from the dough.
23. Roll the dough into a long cylinder and cut into 5 equal parts. Measure the weight to ensure they are divided evenly.
24. Spread the dough to the other side of the cutting surface.
25. Shape each dough piece into a ball.
26. Make sure the bottom is tightly closed.
27. Line up the dough balls on a cooking tray dusted with flour.
28. Cover the tray with a plastic wrap and let it sit for 20 minutes.
29. In the mean time, prepare the cookie dough.
30. Divide the dough in 5 pieces, measure them to ensure they are of equal weight.
31. Put a pinch of flour into your hands and shape each cookie dough piece into a ball.
32. Place the cookie ball on a transparent poly sheet, underneath keep a paper with a 3 1/2 inch circle drawn on it for size reference. Place another poly wrap on the cookie ball and place scraper on it and press. Press until a 3 1/3 inch cookie is formed.
33. Remove the cookie from the plastic wrap and line them up in a baking tray dusted with flour.
34. Cover the tray with poly sheet and keep it the refrigerator along with the bread dough.
35. After refrigeration take both the bread dough balls and cookies for combining.
36. Reshape the bread dough and place the cookie sheet and adjust the shape.
37. Now hold them upside down and stretch the cookie sheet up to the center.
38. Pinch the bottom of the bread dough and dip the cookie dough in sugar.
39. Hold the melonpan in your palm and make a diamond pattern with the help of scraper.
40. Line up the melonpan on a baking tray lined with parchment paper.
41. Let the melonpan sit in a warm place for second fermentation. It can be kept inside a 100 degree F oven for 40 minutes.
42. After 40 minutes, the melonpan would double in size.
43. Bake it at 338 degrees F for 12 minutes.
44. When they are slightly brown, remove from the oven and transfer a rack for cooling.
45. Serve hot.
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