Recipe of Award-winning Melon Pan

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, melon pan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Melon Pan is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Melon Pan is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook melon pan using 18 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Melon Pan:

1. Make ready Main Dough
2. Make ready 25 g cake flour (1/4)
3. Take 3 g kosher/sea salt (1 tsp)
4. Prepare 40 g sugar (3 Tbsp)
5. Make ready 4 g instant yeast (1 1/4 tsp)
6. Take 1 large egg (50 g (beaten))
7. Make ready 50 ml whole milk (3 1/2 tbsp; keep at 86 degrees F /30 Celsius)
8. Take 50 ml water (3 1/2 tbsp; keep at 86 degrees F/30 Celsius)
9. Prepare 35 g unsalted butter (2 1/2 tbsp; cut into small cubes and at room tempature)
10. Prepare 225 g bread flour (1 3/4 cup)
11. Prepare Cookie/Biscuit Dough
12. Make ready 60 g unsalted butter (4 tbsp; at room tempature)
13. Take 100 g sugar (1/2 cup)
14. Prepare 1 large egg (50g beaten)
15. Prepare 200 g cake flour (1 1/2 + 2 tbsp) (if don’t have cake flour mix flour and corn starch)
16. Make ready 2 g baking powder (1/2 tsp)
17. Make ready Toppings
18. Get 2 tbsp sugar

Instructions to make Melon Pan:

1. Gather all ingredients
2. In a large bowl, combine bread flour, cake flour, granulated sugar, and kosher salt.
3. Add instant dry yeast and 1 large beaten egg to the bowl with dry ingredients.
4. Add milk and water, both at 86F (30C). Mix until combined.
5. Keep mixing until it forms a loose, sticky ball. Use the dough to collect flour from the sides of your bowl. Transfer the dough to a lightly floured work surface.
6. Start using the process of punching the dough in order to lengthen and stretch the gluten strands in the dough. Repeat for 5 minutes or so. Tip: If the dough doesn’t seem to be losing its stickiness, sprinkle more flour into dough.
7. After, stretch the dough about 10 inches (25 cm). Then put pieces of unsalted butter on top of the dough. Roll up the dough tucking the butter in, then continue the kneading process.
8. Finally, start banging the dough onto your work surface and fold it over away from you.
9. When the dough gets smooth, pull the end of your dough with your thumbs and fingers, stretching the dough into thin membrane. If the dough tears the gluten isn’t quite ready. Wait 2 minutes then try again.
10. Shape the dough into a ball. Place inside a bowl.
11. Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough has doubled, 1-2 hours.
12. In another large bowl, (for cookie part) add unsalted butter and mix until smooth.
13. Add granulated sugar and mix until they are blended together. Slowly add small amount of 1 large egg into the bowl and blend before you add more egg. Continue until well blended.
14. Sift cake flour and baking powder into the mixture. Mix, and make dough into a ball.
15. Cut the cookie/biscuit dough into 1/10’s
16. Roll the pieces of dough into 10 balls. Place on a baking tray covered in a baking sheet. Cover with plastic wrap and place in fridge for 10 minutes.
17. For the Main Dough (warming dough). Remove the dough with dough scraper and transfer to your floured work surface. Press the dough down to release gas in the dough.
18. Make the dough into a ball. Cut the dough into 10 pieces. Make the 10 pieces into balls. Put the dough on a surface covered with plastic wrap. Rest dough for 15 minutes.
19. Roll donut cookie/biscuit dough into about 4 inch (10-12 cm) Repeat with all 10 pieces.
20. Main Dough: After resting fold dough into a ball.
21. Wrap the main dough with the cookie/biscuit dough. Coat your ball with granulated sugar (2 tbsp) and remove extra sugar. Then use a knife to make a crisscross pattern.
22. Let dough rise about 50 minutes. When dough has risen, preheat the oven to 350F (180 C). bake for 13-15 minutes. Rotate the bread so bread browns evenly. Once bread is baked, cool for 5 minutes then eat.

So that’s going to wrap this up for this exceptional food melon pan recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!