Hello, I am Kate. Today, I’m gonna show you how to prepare melon pan [melon-shaped bun] recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Melon Pan [Melon-Shaped Bun] Recipe

Melon Pan [Melon-Shaped Bun] is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Melon Pan [Melon-Shaped Bun] is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have melon pan [melon-shaped bun] using 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Melon Pan [Melon-Shaped Bun]:

1. Make ready Cookie Crust
2. Prepare 35 g unsalted butter, room temperature
3. Make ready 50 g granulated white sugar
4. Get 30 g lightly beaten egg
5. Prepare 110 g low protein wheat flour/cake flour
6. Make ready 1/4 tsp pandan paste, can be substituted with 1 tsp matcha powder
7. Make ready Bread dough
8. Make ready 110 g high protein wheat flour/bread flour
9. Take 40 g low protein wheat flour/cake flour
10. Get 18 g granulated white sugar
11. Get 1/4 tsp salt
12. Get 1 tsp instant yeast
13. Get 80 ml milk, warm to 40-50°C or follow your yeast product instruction
14. Get 20 g lightly beaten egg
15. Make ready 14 g unsalted butter, room temperature

Instructions to make Melon Pan [Melon-Shaped Bun]:

1. Youtu.be/nb9H_KNQ0ok
2. Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined.
3. Add egg and whisk until well-blended.
4. Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly.
5. Transfer onto a cling wrap. Wrap and refrigerate until firm.
6. Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center.
7. Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed.
8. Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough.
9. Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead.
10. After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size.
11. Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover.
12. After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out.
13. Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press.
14. Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center.
15. Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped.
16. Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie.
17. Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger.
18. Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes.

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