Fluffy and Crispy Melon Bread. Fluffy crispy bread ein dunkles Brot mit vielen vielen Körnern drin. Fast sogar ein Vollkornbrot durch die Chia-Samen, Sonnenblumen- und Kürbiskerne sowie. Melon pan is the Japanese sweet bread shaped to look like a melon or cantaloupe.
It's super yummy but has no melon flavour, it's just named for its appearance! Melon bread is a Japanese original pastry; one of the outstanding characteristics of this sweet is the net-like pattern on the outer layer. Finally, the most outstanding feature is the crispy outside blended with the soft, fluffy insides. You can have Fluffy and Crispy Melon Bread using 14 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Fluffy and Crispy Melon Bread
- Prepare of Bread dough:.
- It’s 130 grams of Bread (strong) flour.
- You need 20 grams of Cake flour.
- You need 4 grams of Salt.
- Prepare 15 grams of Sugar.
- It’s 15 grams of Butter.
- It’s 12 grams of Skim milk.
- It’s 100 ml of Milk.
- You need 3 grams of Dry yeast.
- You need of Cookie dough:.
- It’s 90 grams of Cake flour.
- It’s 15 grams of Butter.
- It’s 30 grams of Granulated sugar.
- Prepare 30 grams of Egg.
The outer layer is made of a sort of cookie dough, and the bread has a. Melon bread is a fluffy bread topped with sweet cookie dough and lightly dusted with sugar. Our version is packed with a delightful Matcha flavor! The bread is commonly eaten in Japan and is a very popular snack and treat for people of all ages.
Fluffy and Crispy Melon Bread instructions
- Put the bread dough ingredients in a bread maker, and wait until the 1st proofing is done. If you are kneading with your hands, refer tofrom Step 1 to Step 11..
- [Cookie dough] Cream the butter with a spatula, adding the granulated sugar, until the mixture becomes fluffy and white..
- Add the egg and mix until the mixture becomes smooth..
- Add the cake flour, mix, and roll into a ball..
- Cover with plastic wrap, and let it sit for about 30 minutes in the fridge..
- When the dough is ready, divide into 5 portions (60-65 g each). Arrange on a baking sheet, and let them sit for about 10 minutes..
- Divide the cookie dough into 5 portions (30 g each), and roll out with a rolling pin..
- Form the bread dough into balls again, and place the seams up on the cookie dough, then wrap them one by one..
- Brush with water and sprinkle with granulated sugar..
- Make lines, and let them proof for the 2nd time for 30 minutes at 35-40℃..
- Bake in the preheated oven for about 13 minutes at 200℃ and you're done!.
This sweet is a bread topped with a crispy cookie. Typically, melon bread is fluffy bread with a sugar-covered cookie-type top crust. The exact origins of melon pan are unclear, and the meaning of its Melon pan certainly has its roots in what's called kashi pan in Japanese, meaning "sweets bread." As Nipponia points out, kashi pan really started in. Melon bread is a Japanese invention and is a roll of bread coated with a biscuit or cookie layer on the outside. Despite its name, it is not actually melon flavored.
