Melonpan
Ingredients: Bread Flour, Sugar, Salt, Non-Fat Dry Milk Powder, Instant Yeast · 117 min cook time · 240kcal · $7.50
Ingredients
140g Bread Flour, 25g Sugar, 0.33tsp Salt, 5g Non-Fat Dry Milk Powder, 3g Instant Yeast, 1tbsp Beaten Egg, 70ml Warm Water, 15g Butter, 25g Unsalted Butter, 35g Sugar, 25g Beaten Egg, 80g Cake/Pastry Flour, 0.25tsp Baking Powder, g Bread Flour for dusting
Instructions
1. Make cookie dough by whisking butter until creamy, gradually adding sugar, then beaten egg.
2. Sift cake flour and baking powder, then fold into the butter mixture to form cookie dough.
3. Shape cookie dough into a cylinder, wrap in plastic wrap, and chill in the fridge for over 1 hour.
4. Make bread dough by mixing bread flour, sugar, salt, dry milk powder, and instant yeast.
5. Gradually add warm water and beaten egg into the dry ingredients, knead and throw the dough on the board.
6. Add butter into the bread dough, knead and throw for about 10 minutes until smooth and glossy.
7. Shape bread dough into a ball, cover with plastic wrap, and let it ferment in a warm place for 40 minutes.
8. Divide bread dough into 5 equal pieces, shape into balls, and rest for 20 minutes.
9. Divide cookie dough into 5 equal pieces, shape into balls, press into sheets under plastic wrap.
10. Shape melonpan by covering each bread dough ball with a cookie sheet, dip in sugar, and score a diamond pattern.
11. Let melonpan undergo second fermentation in a warm place for 40 minutes.
12. Bake melonpan in a preheated oven at 340 degrees Fahrenheit for about 12 minutes until slightly brown on top.
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