Thank you so much for your kind feedback! Hi Schnabel! Let me know how it goes (especially if that doesn’t work, so I can tell others not to do it). Your email address will not be published. Hi Yaya! Yay! Hello Miss nami Im going to try out this Recipe But i have a question since i live in sweden and we dont have bread flour i have decided to make my own but i would like to know if normal all purpose flour works (or well in my case a bag of normal wheat flour) works as the bread dough flour? Thank you Nami, I think you might have figured out the issue – over-proofing. Ne pas hésiter à pincer le dessous de chaque melon pan pour bien fixer les pâtes ensemble. Start kneading on low speed (speed 2). Do you mean “fall off” from the dough completely? Great write-up, finally I don’t have to pay a fortune and travel half the country to be eating these. Thank you again for trying this recipe! . Thank you so much for trying my recipe! Hi Rakhi! Thank you so much! I want to make it one day too! After seeing your pictures, I want them even more, so I’ll make some today!!! I have made this today and it tastes (and looks! So happy you made Melon Pan in Indonesia! Thank you for trying my recipe! If you want it to look choco chip, I recommend adding in the cookie crust. I just found your blog, and am in love with it! Remove the dough with silicone dough scraper and transfer to a lightly floured work surface. If so how would I go about replacing it.? Hmm I’m not sure what kind of types are available in your country, but this “bread flour” in the US is what we typically use to make all kinds of bread. Maybe we’ll find out the Melon Pan’s origin one day. ( We follow so many of your savoury recipes too ). Will try a variation with matcha and cocoa next time around. 3. the mixer! Add 4 g (1 tsp) instant dry yeast and 1 large beaten egg to the bowl with dry ingredients. But I think I’ll make the biscuit layer a bit more thinner next time. The bread dough is PERFECT like this, but the cookie dough isnt good at all. Thank you again! Measure the weight of the biscuit dough. When the dough has risen half way, preheat the oven to 350 ºF (180 ºC). Happy to hear you enjoy my blog. Thank you for teaching us how to make it! I always admired Japanese cuisine and I’m so confident I’ll be able to make it all delicious! I also love using them as pretty ice cubes for sparkling water. In my case, it was from over-proofing. Earlier this year I was sad when I found out that you didn’t have a recipe on melon pan. Thanks! Oh yeah, I took a photo ???? It has a crunchy and sweet outer crust with a super soft and fluffy inside. amazing job w this. It took me way longer to get to the right consistency. Your website is my go to if I want to make japanese food and I love it. , Yeah the top layer is biscuit dough. 11 ingredients. Do you mean the coating on the biscuit dough? Any suggestions? Toward the end of baking if you see the bread is not being browning evenly, rotate the bread once so that the bread gets even color. Often times, the actual temperature is not the same as what the oven says… so it’s important to keep the oven thermometer inside the oven. This page was last edited on 9 August 2020, at 03:19. Melonpan. Please keep me posted on your melon pan journey! Whisk all together. Thank you very much for your kind feedback! Thank you!! Les déposer au fur et à mesure, espacés, sur une plaque chemisée de papier sulfurisé. The bottom melon pan has a big gap/crack. . Bread flour means the flour with most gluten – opposite of cake flour which has less gluten. Our recommendation is to check your internal oven temperature. They were a big hit with my family; they didn’t understand how something could be this good! How long I can store melon pan? Sortir la pâte à cookies du réfrigérateur, la diviser en 6 pâtons égaux et les bouler. . Recouvrir la cuve du robot d'un film alimentaire, puis laisser pousser la pâte pendant 1h30, dans un endroit chaud à l’abri des courants d’air. After 15 minute of resting, flatten the main dough with your hand and fold in thirds. Thank you for waiting! 1) Prepare 1 cup all-purpose flour, 2) Remove 2 Tbsp of flour from it, 3) Add 2 Tbsp corn starch. Hahahahaha! During that time, the oriental melon was sold as “melon” so they started to call this “Melon Pan”. Maybe other JOC readers who live in the mountain might want to know. 1 août 2017 - Chopstick Chronicles - Japanese Melon Pan recipe http://amzn.to/2tn28F4 Thank you so much for this recipe! It probably depends on syrup too. Roll up the dough tucking the butter in, and then continue the kneading process. Mit Portionsrechner Kochbuch Video-Tipps! I made this recently and was quite disappointed with result. Hier findest du die schönsten Rezepte mit Gemüse, Fleisch und Fisch für jeden Tag. If the hole doesn’t close, then the dough is ready for next step. Use a silicon spatula to scrape the sides and bottom of the bowl a couple of times. Aujourd'hui, la recette proposée est un souvenir de mon voyage en avril 2017 au Japon. I want to try to make this. Thank you for reading my blog! Let the dough rise in a warm place until the dough rises one and a half (1.5 x) in size, about 50 minutes (I used the Proof setting (100 ºF / 38 ºC) in my oven). There are a few different theories for the origin of Melon Pan’s name (still no conclusive theory even today). Dans un grand saladier, mélanger le beurre et 100 g de sucre semoule . Hi Kat! Do you mean no cookie dough on the outside (basically you only have bread that contains chocolate chips)? . Using the silicone spatula, mix well until the dough is not floury. Thanks for the recipe! . Sorry for me but I did not quite understand “how to replace cake flour” …, In the text : “1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons Maize starch = 1 cup cake flour”. I am so excited that you finally have a recipe on melon pan for us to try ourselves. But is there any way to try to make this without bread flour? Traditionnellement, et contre toute attente, aucun ingrédient dans la recette est lié au melon. They are so delicious! Thank you for the recipe ???? I hope you get to visit one day…. This bilingual blog is written by Layla Pujol, aka Laylita, an Ecuadorian modern-day nomad who loves to discover new foods and new places. That could be too, maybe caramelize and burn on the bottom. I have been obsessing over melon bread since I visited Japan and I’m so happy to have found your recipe so now I can make it at home!! The melon pan was really nice. ^ – ^, I tried the recipe and it was really good! Add 100 g (½ cup) granulated sugar and mix with the silicone spatula until they blend well together. Good Luck! Measure the weight of the main dough. 1 3/4 cup 225 g bread flour. So if the bread dough doesn’t rise, it’s highly possible this is the case. Hi Laura, Thank you so much for trying this recipe and for your kind feedback. Aww you made me so happy! Hi Momo! Hi Nami! When it’s optional, I usually note next to it saying (optional). In a large bowl, combine 225 g (1 ¾ cup) bread flour, 25 g (scant ¼ cup) cake flour, 40 g (3 Tbsp) granulated sugar, and 3 g (1 tsp) kosher salt. There’s nothing more satisfactory than biting into a warm, crispy, and chewy bread that reveals mildly spiced Japanese curry inside, like a passageway to pure happiness. Hi Aivory! But basically it looks like it helps to keep the yeast alive even during the winter. Tip: If the dough doesn't seem to be losing its stickiness, sprinkle more flour over the top and work it into the dough. A grilled version of this dish is known as Nasu dengaku where the eggplant is grilled with a miso glaze. Refrigerated. (^_^) – Dave. Press the heels of your hands into the dough, pushing forward slightly. I think I know, as I had the same problem when I was testing. I do not have a thermometer so it is hard for me to judge what temperature my milk and water is at after I warm it up. What it contains more than you wanted to add to the recipe? Heat water and add slowly to the mixture in your bowl. Defrost overnight in the refrigerator or microwave to warm up inside. if not then ill continue to make the “home made” bread flour mix Thank you if you reply and also i thank you for the great recipes that you provide us that find this wonderful blog of yours -Sincerely John. So happy to hear you enjoyed making them (yes, takes so long to make!). . Then bake it in the oven at 350 ºF (180 ºC) until crispy on the outside. 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