Updated: December 17, 2018
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Easy Recipe For Japanese Melon Pan!

Melon pan is a kind of sweet bread you can only find in Japan, but here's a recipe so that you can make it at home!

Feel free to follow favy!

What Is Melon Pan?

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Melon Pan is a type of sweet bun that resembles a melon and it's originally from Japan. This bread is soft on the inside, but the outer layer is crispy. Although it is called melon bread, it does not usually taste like melon, and there are various flavors such as chocolate chip, matcha, strawberry, etc. In Japan, there are some melon pan stands that serve freshly baked melon pan, and some stores recently put in ice cream or whipped cream fillings.
If you aren't in Japan and would like to have melon pan, here's an authentic Japanese recipe so you can attempt to make it at home! It's not that difficult to make!

Japanese Melon Pan Recipe

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To make melon pans, you need to make balls of sweet dough for the inside and flat, cookie-like dough for the outer crust. You wrap the balls with the flat dough then bake.

For the balls, you will need the following ingredients:

hard flour (bread flour): 300g
sugar: 30g
salt: 6g
unsalted butter or shortening: 40g
dry yeast: 6g
eggs: 1 large
water: 140g

Mix all the ingredients together and wait for an hour for the yeast to have its effect.

For the crust:

butter: 40g
sugar: 75g
egg: 1
weak flour: 130g
vanilla extract: two drops of vanilla extract

mix everything in a food processor. Once they are mixed, roll all the dough into a cylindrical shape and let it rest in the freezer for half an hour. Then, cut the pieces into 30g of dough and squash them flat inside a plastic wrap.

Next wrap the balls of dough you first made with the flat discs of the other dough. Sprinkle with granulated sugar and make a grid of lines on it if you want. It helps if you use a plastic wrap to squeeze the disc part on top of the ball part.
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Bake for about 15 minutes and you're done! You should have a melon pan that is harder and sweeter on the outside, with a vanilla cookie texture and taste. And the middle part should be soft and less sweet, like the inside of a loaf of bread.
tabikamome
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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