Japanese Melonpan

Madeleine Cocina
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Japanese Melonpan
15
640
65

Description

These traditional Japanese sweet buns are light and airy. They get their name from the thin layer of cookie dough that is baked on top of the dough, which crackles as it bakes and gives them the appearance of a melon. In this version, the delicate cookie dough that covers the sweetened yeast dough is flavored with lemon juice and zest for a bit of tartness that perfectly accents the sweetness of the dough.

Ingredients

  • 35 grams butter
  • 65 grams sugar
  • 1 eggs
  • 120 grams white flour
  • 1 lemon (only the juice)
  • 1 lemon (only the zest)
  • 250 grams white flour
  • 8 grams powdered milk
  • 65 grams sugar
  • 3 grams salt
  • 5 grams yeast
  • 2 tablespoons egg yolks
  • 1 tablespoon egg whites
  • 100 milliliters water
  • 25 grams butter (melted at room temperature)

Directions

  1. Mix butter and sugar in a large bowl.
  2. Add the egg and slowly add the 120 grams white flour while stirring the mixture.
  3. Add the lemon juice and lemon zest, and mix until you obtain dough.
  4. Remove the dough from the bowl and cover it completely with plastic wrap. Let it sit in the refrigerator for 3 to 4 hours.
  5. Mix the white flour, milk, sugar, salt, and yeast in a large bowl.
  6. Add the egg white, egg yolk, water, and mix until the dough has a soft texture.
  7. Place the dough in the counter-top and knead.
  8. Flatten the dough, add butter, and keep kneading it for 10 minutes.
  9. Form a dough ball and cover it with plastic film. Let it sit in a warm place until it doubles its size. This takes from 1 to 2 hours.
  10. Sprinkle the counter-top with flour and place the dough ball there. Roll it until it stretches and separate it in portions about 35 grams each.
  11. Shape each portion into balls, sprinkle white flour over a cooking tray, place the portions on the tray, and cover the tray with plastic film. Let them sit for 20 minutes in a warm place.
  12. Take the frosting dough from the fridge and place it on the counter-top. Roll it until it stretches and separate it in circle-shaped portions about 8 centimeters wide.
  13. Sprinkle white flour on another cooking tray, place the dough circles on the tray, and cover the tray with plastic film. Let them sit for 15 minutes at room temperature while you preheat the oven at 180 C.
  14. Remove the plastic wrap from both trays.
  15. Sprinkle with water the dough balls and cover them with the dough circles on top.
  16. Sprinkle each Melonpan with sugar, place them on a greased cooking tray, and bake for 12 to 15 minutes at 180 C.
  17. Remove them from the oven, let them cool off completely, and serve.
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NutritionView more

640Calories
Sodium18%DV420mg
Fat26%DV17g
Protein27%DV14g
Carbs37%DV110g
Fiber24%DV6g

PER SERVING *

Calories640Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat9g45%
Trans Fat
Cholesterol180mg60%
Sodium420mg18%
Potassium250mg7%
Protein14g27%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate110g37%
Dietary Fiber6g24%
Sugars33g66%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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