Japanese Melonpan (Poolish & Tangzhong)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping the bread moist.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

Self-rising flour can be a cost-effective substitute with added leavening.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly, while brown sugar adds a richer flavor.

Mix bread flour, sugar, and yeast in a large bowl.

Warm milk and butter in a saucepan until butter melts, then let cool slightly.

Add the milk mixture and eggs to the dry ingredients, stirring until combined.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

Prepare the cookie dough by mixing cake flour, sugar, baking powder, and butter in a bowl.

Add eggs and vanilla extract, mixing until smooth.

Chill the cookie dough in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C).

Divide the bread dough into equal pieces and shape into balls.

Flatten each ball and wrap it with cookie dough, sealing the edges.

Place the melonpan on a baking sheet lined with parchment paper.

Score the top of each melonpan with a knife to create a crisscross pattern.

Bake for 15-20 minutes until golden brown and cooked through.

Let cool on a wire rack before serving.

Cooking Techniques

Spice Level:

Allergens