Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, melon pan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Melon Pan is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Melon Pan is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have melon pan using 18 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make Melon Pan:
- Make ready Main Dough
- Take 25 g cake flour (1/4)
- Get 3 g kosher/sea salt (1 tsp)
- Take 40 g sugar (3 Tbsp)
- Make ready 4 g instant yeast (1 1/4 tsp)
- Get 1 large egg (50 g (beaten))
- Prepare 50 ml whole milk (3 1/2 tbsp; keep at 86 degrees F /30 Celsius)
- Take 50 ml water (3 1/2 tbsp; keep at 86 degrees F/30 Celsius)
- Get 35 g unsalted butter (2 1/2 tbsp; cut into small cubes and at room tempature)
- Get 225 g bread flour (1 3/4 cup)
- Prepare Cookie/Biscuit Dough
- Prepare 60 g unsalted butter (4 tbsp; at room tempature)
- Make ready 100 g sugar (1/2 cup)
- Prepare 1 large egg (50g beaten)
- Take 200 g cake flour (1 1/2 + 2 tbsp) (if don’t have cake flour mix flour and corn starch)
- Make ready 2 g baking powder (1/2 tsp)
- Make ready Toppings
- Prepare 2 tbsp sugar
Instructions to make Melon Pan:
- Gather all ingredients
- In a large bowl, combine bread flour, cake flour, granulated sugar, and kosher salt.
- Add instant dry yeast and 1 large beaten egg to the bowl with dry ingredients.
- Add milk and water, both at 86F (30C). Mix until combined.
- 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.
- 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.
- 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.
- Finally, start banging the dough onto your work surface and fold it over away from you.
- 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.
- Shape the dough into a ball. Place inside a bowl.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough has doubled, 1-2 hours.
- In another large bowl, (for cookie part) add unsalted butter and mix until smooth.
- 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.
- Sift cake flour and baking powder into the mixture. Mix, and make dough into a ball.
- Cut the cookie/biscuit dough into 1/10’s
- 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.
- 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.
- 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.
- Roll donut cookie/biscuit dough into about 4 inch (10-12 cm) Repeat with all 10 pieces.
- Main Dough: After resting fold dough into a ball.
- 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.
- 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 is going to wrap this up with this special food melon pan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
