Hello, I am Elise. Today, I’m gonna show you how to prepare melonpan recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Melonpan Recipe
Melonpan is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Melonpan is something which I have loved my whole life.
To be with this particular recipe, we must prepare a few components. You can cook melonpan using 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Melonpan:
- Take Bread Dough
- Prepare 1 3/4 cup all-purpose flour
- Take 1 tbsp nonfat dried milk powerder
- Make ready 1 tsp instant yeast
- Make ready 1/2 tsp salt
- Make ready 1/3 cup cold water
- Get 1 large egg
- Get 1 tbsp granulated sugar
- Get 2 tbsp unsalted butter, room temp
- Make ready Cookie Dough
- Take 1 1/3 cup all-purpose flour
- Take 3/4 tbsp baking powder
- Prepare 1/4 tsp salt
- Take 5 tbsp unsalted butter, room temp
- Take 1/3 cup sugar
- Get 1 large egg
- Prepare 1/4 tsp vanilla extract
Steps to make Melonpan:
- To make the bread dough, whisk together the flour, powdered milk, yeast and salt. Beat the egg and cold water together until well blended. Add to the flour mixture in the bowl.
- Using the dough hook, mix at low speed until a rough dough forms. Increase the speed and mix at medium speed for about 4 minutes. The dough should have a rather stiff consistency.
- Decrease the speed to low and slowly add the sugar. Mix until the sugar is fully incorporated. The dough should soften a little at this point. Increase the speed to medium and knead for about 10 minutes, or until the dough becomes supple and elastic.
- Again decrease the speed to low and add the softened butter. Knead until mixed in, 2-3 minutes. Increase the speed to medium and contine kneading for about 5-6 min
- Transfer the dough to a lightly-oiled bowl and cover tightly with plastic wrap. Let sit at room temp until doubled, about 1 hour.
- Lightly grease a large baking sheet or line with parchment paper. Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough evenly into 8 pieces. Keeping the unused pieces covered, round each piece into a ball. Transfer onto prepared baking sheet. Cover the dough loosely with lightly oiled plastic wrap and let sit at room temp until doubled, about 1 hour.
- While waiting on the bread dough, start the cookie dough. Whisk together the flour, baking powder and salt; set aside. In the bowl of the mixer, use paddle attachment, cream together the butter and sugar at medium-high speed until fluffy for about 2 minutes. Scrape side of bowl as needed. Add egg and vanilla and beat until combined.
- Add the flour mixture to the butter and sugar mixture, mixing at low speed just until combined. Wrap the dough tightly in plastic wrap and refrigerate while waiting for the bread dough to finish rising.
- Preheat overn to 350°F
- Unwrap the cookie dough and divide it into 8 even pieces. Roll each into a ball, keeping unused pieces covered. Using as little flour as possible, roll each ball into a flat roud, about 3 1/2 inches in diameter.
- With a sharp paring knife score each round with a crosshatch pattern. Drape each piece of cookie dough over the risen bread dough, being careful not to deflate them. The cookie dough should encase the top and side.
- Bake at 350°F for 20-25 minute or until barely golden on top. Tranfer to wire and cool.
- This recipie was copied from: http://www.abreadaday.com/?p=1503 Needed a good way to view this on my tablet while cooking =)
So that’s going to wrap it up with this exceptional dish melonpan recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
