Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cocoa melon bread. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cocoa Melon Bread is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Cocoa Melon Bread is something which I have loved my whole life.
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!
To get started with this recipe, we must first prepare a few ingredients. You can have cocoa melon bread using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Cocoa Melon Bread:
- Take Bread Dough
- Prepare 200 grams Bread (strong) flour
- Get 40 grams Butter
- Prepare 1 1/3 tsp Dry yeast
- Get 20 grams Sugar
- Make ready 120 ml Milk
- Prepare 1 Egg yolk
- Take 1/2 tsp Salt
- Make ready Cookie Dough
- Make ready 50 grams Margarine or butter
- Prepare 40 grams Sugar
- Prepare 1/2 medium Egg
- Make ready 100 grams ★Cake flour
- Make ready 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 this up for this special food cocoa melon bread recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
