Japanese Melon Pan

What's in a Name: The Story Behind Japanese Melon Pan Bread

Melon Pan Bread, or "Melonpan," is a popular Japanese sweet bread that dates back to the early 20th century. It earned its name due to the melon-like appearance of the outer cookie crust, rather than its flavor. Over the years, various flavors and fillings have been introduced, but the classic Melon Pan Bread remains a favorite.

Ingredients for Melon Pan

For the Bread Dough

• 250g bread flour
• 30g granulated sugar
• 4g salt
• 4g instant yeast
• 1 large egg
• 100ml milk, warmed
• 25g unsalted butter, softened

For the Cookie Dough

• 100g unsalted butter, softened

• 80g granulated sugar

• 1 large egg

• 200g cake flour

• 4g baking powder

• 2 tsp vanilla extract

• Sugar for dusting

Step-by-Step Guide: How to Make Japanese Melon Pan

Make the bread dough.

1. In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast.
2. Add the egg and warmed milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough, gradually adding the softened butter, until smooth and elastic. This should take around 10 minutes.
4. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

Make the cookie dough.

1. In bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. Sift in cake flour and baking powder, then mix until a soft cookie dough forms.
4. Divide the cookie dough into 12 equal portions around 36 grams each and shape into discs.
5. Chill until ready to use.

Assembly

1. Punch bread dough down and divide it into 12 equal portions.
2. Place a disc of chilled cookie dough on top of each bread dough ball, gently pressing to cover the entire surface.
3. Score the cookie dough to create a melon-like pattern.
4. Let the dough rise for a final 1-2 hours or until double in size.

Baking

1. Bake for 15-20 minutes on a pre-heated oven at 350F or 180C, or until the tops are golden brown.
2. Allow the Melon Pan to cool on a wire rack before serving.

Nutrition Information

Based on 12 servings, each Melon Pan Bread weighs approximately 75g.

• Calories: 263
• Fat: 9.6g
• Carbohydrates: 39.2g
• Protein: 5.7g

Ingredient Substitutes

• Bread flour: All-purpose flour can be used, but the texture may be slightly different.

• Cake flour: Use a combination of all-purpose flour and cornstarch (for every 1 cup of cake flour, use 3/4 cup all-purpose flour and 2 tablespoons cornstarch).

• Instant yeast: Active dry yeast can be used, but the dough may need extra rising time. Use 1.5 times the amount of instant yeast called for in the recipe.

Tips and Tricks to Perfect Your Japanese Melon Pan Bread

• Be patient with the rising process. Giving the dough enough time to rise ensures a fluffy texture.
• Avoid over-kneading the cookie dough, as it can become tough and less tender.
• Use a sharp knife to score the cookie dough, creating a more authentic melon-like appearance.
• Experiment with different fillings or flavors to make your Melon Pan Bread unique.

FAQs

How do I store leftover Melon Pan Bread?

Store the leftover Melon Pan Bread in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

Can I make Melon Pan Bread without the cookie crust?

Yes, you can make Melon Pan Bread without the cookie crust, but it will not have the signature melon-like appearance and crispy texture.

Can I use a stand mixer to make the dough?

Absolutely! Using a stand mixer with a dough hook attachment will save you time and effort when making the bread dough.

What other flavors can I add to the cookie dough?

Some popular variations include adding matcha powder, cocoa powder, or even cinnamon to the cookie dough for a different taste.

Can I make a vegan version of Melon Pan Bread?

Yes, you can use plant-based milk, vegan butter, and egg substitutes to create a vegan Melon Pan Bread.