Butter-free Kabocha Melon Bread in a Bread Maker. Melon Pan is a classic Japanese sweet bread covered in a thin layer of crispy cookie crust. But you don't have to be a baker to make this one because we DIRECTIONS: Combine butter , sugar and melon syrup and cream together until smooth. Add in flour and mix until a dough starts to form.
Eggs – I bring my eggs to room temperature by placing them in a cup of really warm water for several minutes before adding. Homepage > Recipes > Bread Recipes > Melonpan Recipe (Japanese Melon-Shaped Bread Covered with Sweet Cookie Dough). Shepherd's Bread RecipeBy Steve NubieShepherd's bread was actually a mainstay for shepherds in Western Finally, the bread kept very well in a backpack or an over-the-shoulder pack without getting crushed. You can have Butter-free Kabocha Melon Bread in a Bread Maker using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Butter-free Kabocha Melon Bread in a Bread Maker
- You need of Bread dough.
- You need 160 grams of Bread (strong) flour.
- You need 15 grams of Sugar.
- Prepare 2 grams of Salt.
- You need 40 grams of Kabocha squash (boiled).
- Prepare 90 ml of Milk.
- You need 2 grams of Dry yeast.
- You need of Cookie dough crust.
- Prepare 30 grams of Egg.
- Prepare 40 grams of Sugar.
- You need 30 grams of Kabocha squash (boiled).
- You need 120 grams of Cake flour.
- It’s 1/3 tsp of Baking powder.
- Prepare 25 ml of Milk (plus 2-3 drops of vanilla oil).
- It’s of Toppings.
- Prepare 1 of Granulated sugar.
Other ingredients have found their way into the recipe from whole wheat flour to butter. Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce Recipe : Roasted mushrooms tossed in a tasty browned butter, garlic and thyme sauce! Melon bread, or 'melon pan', is a type of Japanese sweet bread.
Butter-free Kabocha Melon Bread in a Bread Maker instructions
- Peel the kabocha and warm 70 g in the microwave, crush with a mortar and divide into two portions (one for the bread dough and one for the cookie dough)..
- Add the ingredients for the bread dough to the bread maker and start it on the bread dough course..
- Whilst the bread dough is being taken care of, add the cookie dough ingredients into a bowl in the order that they are listed in in the ingredients list and mix together. When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth..
- Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge..
- Once done, take the bread dough out of the machine and split into 6. Roll into balls and leave to rest for 5 minutes under a damp cloth..
- Whilst the bread dough rests, roll the cookie dough out into 12 cm circles..
- Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern. Then apply a light coating of sugar..
- Leave to prove in oven for 30 minutes at 40℃. Even if they don't expand a lot during the proving, they will still expand while baking..
- Bake in an oven preheated to 190℃ for 15 minutes and they're done..
It's super yummy but has no melon flavour, it's just named for its appearance! Make the cookie dough by placing the butter and sugar in a large bowl and beat until light and creamy. Add the egg and vanilla essence and mix until well. If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown.
