Melon Pan Recipe - Japanese Cooking 101

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be a dairy substitute.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more versatile and widely available.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar can provide a similar sweetness with a hint of molasses.

Make the dough using the Japanese basic bread recipe.

While the bread dough is resting for 1 hour, prepare the cookie dough.

In a stand mixer bowl, mix room temperature butter and sugar for 2 minutes.

Add egg and mix well.

Add vanilla extract and grated lemon zest, then mix again.

Add cake flour and continue to mix until well combined.

Shape the cookie dough into a log on parchment paper and chill for 30 minutes.

After the bread dough has rested, shape it into 8 equal rounds.

Cut the chilled cookie dough log into 8 pieces.

Take one piece of cookie dough and roll it out into a flat round about 5 inches in diameter.

Cover the bread dough with the cookie dough, ensuring it is fully encased.

Roll the cookie surface in sugar and score with a knife in a grid pattern to resemble a melon.

Let the shaped dough rise for 45 to 60 minutes.

Preheat the oven to 400°F (204°C).

Bake the melon pan in the preheated oven for 9 to 10 minutes.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens