Fluffy and Crispy Melon Bread. Add the egg and mix until the mixture becomes smooth. Place margarine and shortening into a bowl and mix. Then add sugar and egg and mix until the mixture becomes fluffy.

Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Newer recipes nowadays do incorporate melon, but here I am using pandan as the flavoring and the color. You can have Fluffy and Crispy Melon Bread using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Fluffy and Crispy Melon Bread

It's of Bread dough:.
Prepare 130 grams of Bread (strong) flour.
It's 20 grams of Cake flour.
Prepare 4 grams of Salt.
It's 15 grams of Sugar.
Prepare 15 grams of Butter.
Prepare 12 grams of Skim milk.
It's 100 ml of Milk.
It's 3 grams of Dry yeast.
You need of Cookie dough:.
Prepare 90 grams of Cake flour.
You need 15 grams of Butter.
It's 30 grams of Granulated sugar.
Prepare 30 grams of Egg.

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! Crispy on the Outside, Fluffy on the Inside: The Secret Behind Kagetsudo's Popularity Early in the morning, a wonderfully sweet aroma makes its way round the arcade town close to Sensoji Temple. As it turns out, the source of that aroma is the Jumbo Melon Bread from Kagetsudo.

Fluffy and Crispy Melon Bread step by step

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!.

Indulge in one of Japan's favourite bakery treats with Japan Centre's very own melon bread. Known as 'melon pan' in Japanese, this sweet bread consists of a white, fluffy bread on the inside and a crispy, crunchy, biscuit-like texture on the outside. Enjoy for breakfast, lunch, or tea. This bread gets it's name from it's iconic cookie crust topping that resembles the skin of melons. For most of my childhood and well into adolescence, I loved anime and manga.