MELON bread or ‘melon-pan’ is a sweet, soft bread with a biscuit crust. This tasty recipe is courtesy of Jerod McCann from EN in-house fine dining. Take this back home with you so you can make a sweet taste of Japan for your coffee break.
Ingredients (serves eight people)
200g Bread flour
1 1/3tsp Instant dried yeast
30g Unsalted butter at room
120ml Whole milk
1 Egg yolk
200g Cake flour
1/4 tsp Baking powder
1/4 tsp Salt
50g Unsalted butter
1Bowl Sugar for dipping top
of the bread
Method – making the bread
1. Put half the flour and all yeast in bowl, whisk, add sugar and salt, whisk again.
2. Pour egg yolk and milk into bowl, use large spoon to mix.
3. Add remaining flour, and briefly knead.
4. Take dough out of bowl and knead until elastic (about five minutes). Add butter, knead for another five minutes.
5. Put dough into lightly buttered bowl. Let rise until double in size (1-1.5 hours).
Method – making the cookie
1. Sift flour, baking powder and salt together and set aside.
2. Beat butter and sugar together until light and pale, add egg, and beat to combine. Then add the flour mixture and fold together.
3. Roll the dough into a cylinder shape and cover it with a plastic wrap. Put it in the fridge for 25 minutes and leave it to cool.
Method – putting it all together
1.Take bread dough out of bowl and cut into eight pieces, roll into balls and let them rest for 10 minutes.
2.Take cookie dough out of the fridge and cut into eight pieces. Roll each cookie dough piece into thin circles, large enough to cover the top of the bread dough.
3.Cover the bread dough with the cookie dough. Dip the top of the bread in to the sugar bowl and mark the top of the bread by using the back of a knife.
4.Place the dough on oven sheet. Preheat oven to 180°C. Let the dough rise until almost double in size. Bake for 10 minutes.