Ini juga resep yang udah lama pengen dicobain ga jadi-jadi. Walau bikinnya menyita waktu yang cukup banyak, tapi alhamdulillah kebayar deh,,, rotinya bener-bener lembut banget hehheee... Alhamdulillah,,, akhirnya kesampean juga bikin si melonpan ini,,,
Melonpan (メロンパン meronpan), also known as Melon pan, Melon buns or Melon bread, are sweet bakery products from Japan, but also popular in Taiwan, China and Latin America. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon (cantaloupe). They are not traditionally melon flavored, but in recent times it has become popular for manufacturers to add melon to melon bread. Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors, sometimes with syrup, whipped or flavored cream, or custard as a filling. In the case of such variations, the name may drop the word "melon" ("maple pan") or may keep it despite the lack of melon flavor ("chocolate melon pan").
The name has a bilingual etymology, since melon is a loan word from English, while pan is from the Portuguese word for bread.
In parts of the Kinki, Chuugoku, and Shikoku regions a variation with a radiating line pattern is called "sunrise", and many residents of these regions call even the cross-hatched melon pan "sunrise".
Melonpan and pineapple bun from Hong Kong are very similar. By comparison the Japanese style is lighter in weight and taste, slightly dryer and has a firmer outer layer (including top cookie crust) which resists flaking unlike its Hong Kong counterpart, which should be treated with care as the top cookie crust tends to flake easily. The Hong Kong version is also more moist and is generally soft on the outside and inside and has a stronger butter flavour.
You also can see the ingredients and method in the link below:
Bread Dough:
140 gr bread flour
25 gr sugar
1/3 tbsp salt
5 gr milk powder
3 gr instant yeast
1 tbsp beaten egg
70 ml warm water
15 gr butter (room temperature)
Cookie Dough:
25 gr unsalted butter
35 gr sugar
25 gr beaten egg
80 gr cake or pastry flour (i used kunci biru)
1/4 tsp baking powder
bread flour for dusting
Faatih enjoy his melonpan :)
1. Cookies: whisk butter until creamy, gradually add the sugar, mix and dissolve in the butter. When the color is turn to white, gradually add the beaten egg and mix well. Do not add the egg at once, otherwise the butter will separated.
2. Add baking powder to cake flour and mix with spatula. Sieve the mixture twice. add 1/3 flour mix to the butter mix, lightly mix with spatula. Add another 1/3 and so on until it truly mix. Be careful not to over mix the dough.
3. Place the dough at the baking tray covered with plastic wrap. Rub some of the bread flour on your hands and shape the dough into a cylinder. Cover with plastic wrap. Cool down on a fridge for over 1 hour.
4. Bread dough: Mix flour, salt, sugar, milk powder and yeast. Mix well.
5. mix together egg and warm water.
6. Gradually pour the egg mixture into the flour mixture, and stir with a spatula until evenly mixed. Place the dough on the pastry board. Knead it until less sticky. Add the butter and knead until smooth, shiny and elastic. Shape into a ball, put in a bowl, cover with plastic wrap, and leave it around 40 minutes or until double.
7. Flatten the dough and remove the gas. Divide it into 5 balls. Roll it and put it on the baking tray that already dusting with flour. Cover with plastic wrap and rest them for about 20 minutes at room temperature.
8. Divide the cookies dough into 5 pieces. Put a bit bread flour on your hands and shape each dough into a ball. Place on a plastic and cover it with another plastic. Press with the side of scrapper until you have 3,5 inch round dough. Place it in a fridge while waiting for the bread dough.
9. Reshape the bread dough into a ball. Cover it with a cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center. Pinch the bottom of the bread dough and dip the cookie sheet in a sugar. Make a diamond pattern on top with scrapper. Put in a baking pan that already line up with a parchment paper. Leave it in a warm place for about 40 minutes. Then bake it 170 degC for 12-15 minutes.
I guess it's a Japanese melonpan,,, Selamat mencoba moms :)
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