Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, crispy melon bread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Crispy Melon Bread is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Crispy Melon Bread is something that I’ve loved my whole life.
Melon Bread, or Melon Pan, is a sweet Japanese bread. The bread is commonly eaten in Japan and is a very popular snack and treat for people of all ages. This sweet is a bread topped with a crispy.
To get started with this recipe, we must first prepare a few ingredients. You can cook crispy melon bread using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Crispy Melon Bread:
- Prepare 200 grams Bread (strong) flour
- Get 20 grams Sugar
- Take 25 grams Margarine
- Prepare 3 grams Salt
- Take 4 grams Dry yeast
- Prepare 1/2 Egg
- Make ready 130 ml total when combined with egg, Water
- Get Cookie dough
- Make ready 130 grams Cake flour
- Get 50 grams Sugar
- Get 40 grams Margarine, with 2-3 drops vanilla essence
- Make ready 1/2 Egg
- Prepare 15 grams Granulated sugar
A sweet crispy bread, so called because its appearance resembles a melon. It traditionally does not have melon flavoring, although some. Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The biscuit/cookie crust is not as crispy or firm as Melon Pan, so it flakes very easily.
Steps to make Crispy Melon Bread:
- Add the bread flour, sugar, salt, and dry yeast to a bowl. Warm the water to the touch, then combine it with the egg and pour into the bowl in one go. Whisk everything together with chopsticks.
- Knead a little and once the dough has gathered into a ball add the margarine and knead further for roughly 10 minutes. Wrap with cling film and leave to proof until doubled in size.
- Whilst the dough is proving, prepare the cookie dough. Cream the margarine in a bowl, add the sugar and mix well.
- Add the egg and vanilla essence and mix again. Then sift in the cake flour and fold in gently with a spatula.
- Once the dough has gathered into a ball, form it into a log, wrap and let it rest in the fridge.
- Once the dough from Step 2 has finished proving, gently punch down, separate into 10, form into balls and leave to rest for 20 minutes. Once it has rested, punch down gently again and re-shape into balls.
- Whilst that dough is resting, go back to your cookie dough. Slice into 10 portions and roll into balls.
- Place the cookie dough on a piece of cling film and roll into a circle.
- Place the ball of bread dough on top of the cookie dough and gently wrap the cookie dough around it.
- Put some sugar on a plate and roll the melon bread around on it to coat a little.
- Feel free to mark the surface with a knife to get the traditional melon bread pattern or leave it as it is and prove for a second time for 40 minutes. Bake for 17 minutes in an oven preheated to 170℃ for 17 minutes to finish.
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