How to make Melon Pan 〜メロンパン〜 | easy Japanese home cooking recipe

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.

Welcome to Taj's Kitchen, today I'm going to show you how to make Melon Pan.

Separate one egg in half, about 50 g total, and beat it to use half for the bread and half for the cookie dough.

Let butter sit outside the fridge to soften, then measure 20 g for the bread and 45 g for the cookie dough.

In a pot, measure 200 g of all-purpose flour, add 20 g of sugar, and 3 g of dry yeast.

Add 90-100 ml of lukewarm water to the mixture, starting with 90 g and adding more if needed.

Mix until halfway combined, then add half of the beaten egg and 3 g of salt.

Knead the dough on a working surface for about 5-10 minutes until smooth and elastic.

Add the 20 g of butter and continue kneading for another 5 minutes until the dough is not sticky and smooth.

Place the dough back in the pot, cover with plastic wrap, and let it rise for about 1 hour until doubled in size.

For the cookie dough, mix 45 g of softened butter with 40 g of sugar until well combined.

Add half of the beaten egg gradually, mixing well after each addition.

Incorporate 80 g of all-purpose flour and 30 g of almond powder into the mixture until combined.

Separate the cookie dough into two parts and mix in 10-15 g of chocolate chips into one part.

Shape the cookie dough into three equal parts, flatten them slightly, cover with plastic wrap, and refrigerate.

After the bread dough has risen, take it out and flatten it, then shape it into a cylindrical form and cut into six equal parts.

Shape each part into a round ball and place on parchment paper, covering with plastic wrap to rest for another 10-15 minutes.

After resting, reshape the dough to release gas, then flatten each ball and place a piece of cookie dough on top, covering the bread dough.

Coat the top with sugar and make signature melon pan slits: one in the middle and two on the sides, diagonally.

Cover again with plastic wrap and let rise for another 10 minutes while preheating the oven to 180°C.

Bake in the oven for 12-15 minutes until golden brown.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens