Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cocoa melon bread. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Find this Pin and more on Food Stuff by Deborah Warner. Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. They take many steps to make but freshly-baked Melonpan are scrumptious!
Cocoa Melon Bread is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Cocoa Melon Bread is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have cocoa melon bread using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cocoa Melon Bread:
- Take Bread Dough
- Make ready 200 grams Bread (strong) flour
- Get 40 grams Butter
- Take 1 1/3 tsp Dry yeast
- Make ready 20 grams Sugar
- Make ready 120 ml Milk
- Take 1 Egg yolk
- Get 1/2 tsp Salt
- Prepare Cookie Dough
- Make ready 50 grams Margarine or butter
- Get 40 grams Sugar
- Take 1/2 medium Egg
- Take 100 grams ★Cake flour
- Get 1 1/2 tbsp ★Cocoa powder
- Take 1/4 tsp ★Baking powder
- Take 1 Granulated sugar
Cocoa Melon Bread Recipe by cookpad.japan. I made some melon bread with cocoa powder. A melonpan (メロンパン, meronpan) (also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan, that is also popular in Taiwan and China. They are made from an enriched dough covered in a thin layer of crisp cookie dough.
Steps to make Cocoa Melon Bread:
- Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections.
- Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes.
- Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients.
- Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
- Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions.
- Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
- Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough.
- Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape.
- Coat completely with granulated sugar. Use a scraper to cut lines into the dough.
- Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
- Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes.
- Once done, transfer to a rack to cool.
A wide variety of melon bread options are available to you, such as material, certification, and showroom location. The kids will love this homemade, creamy hot chocolate recipe using unsweetened cocoa, white sugar, and milk. Combine the cocoa, sugar and pinch of salt in a saucepan. Kalo aslinya cocoa melon bread menggunakan coklat bubuk dan bukan pasta. The melon bread is a sweet bread that is popular in Japan.
So that’s going to wrap it up with this exceptional food cocoa melon bread recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
