Melon Pan
Sweet soft buns coverred with the crispy cookie dough..yummy and sweet!
Recipe Adaptations from Cooking with Dog Crunchy on the outside and soft inside
Ingredients:
Bread Dough:
140g bread flour + 2T
25g fine sugar
1/3 tsp salt ( I use 1/4 t )
5g Milk Powder
3g instant yeast
1 tbsp beaten egg
70ml warm water
15g butter
bread flour for dusting
Cookie Dough:
25g unsalted butter
35g fine sugar
25g beaten egg
80g cake flour
1/4 tsp baking powder
Preparing cookie dough :
1. Beat butter, then sugar until it is pale and fluffy.
2. Add egg. Beat well. Sift in cake flour and baking powder in batches, whisking to combine.
3. Transfer cookie dough to a plastic wrap, mould to tube and chill to firm.
Preparing bread :
1. Mix dry bread ingredients. Mix water and egg in a cup and pour on to dry ingredients and knead. Knead until smooth and not sticky. Add in butter, fold into dough and knead again until smooth. Resist flouring the sticky dough, knead and whack the dough on the worktop, using a scrapper to lift the dough. Just believe and it will get to the smooth state. ( A flexible silicon scrapper is recommended. Mine busted in the process )
2. Rest dough for 40 minutes to double in size, covered. 40 minutes later, dip a finger in flour and poke deep into the dough. If the dough does not 'close up' immediately, it is ready for the next stage.
Preparing cookie crust :
1. Meanwhile, divide cookie dough to 5 equal portions and roll to balls. Flour hands to execute this process. Use 2 pieces of plastic sheets, use a scrapper or flat plate to press cookie dough between the sheets to form a thin disk. Transfer back to a floured surface and chill till ready to use. I place disks on sheets for ease of handling later.
Back to buns :
>Stretch dough, roll up like a cigar, weigh dough and divide dough into 5 equal parts. Shape into balls and rest 20 minutes.
Final assembly:
1. Drape chilled disks over dough balls and tuck cookie under the dough ball. Pinch the bottom of the cookie draped ball and coat cookie with fine sugar. I followed the program, pinch the bottom of the dough ball and dip the cookie crust in a bowl of very fine sugar.
2. Leave sugared dough ball to ferment for another 40 minutes in a warm place.
3. Preheat oven to 170 C. Bake buns 16-20 minutes, depending on how brown you wish the bun to be.
4. Cool buns over rack after it is baked. Enjoy
Recipe Adaptations from Cooking with Dog Crunchy on the outside and soft inside
Ingredients:
Bread Dough:
140g bread flour + 2T
25g fine sugar
1/3 tsp salt ( I use 1/4 t )
5g Milk Powder
3g instant yeast
1 tbsp beaten egg
70ml warm water
15g butter
bread flour for dusting
Cookie Dough:
25g unsalted butter
35g fine sugar
25g beaten egg
80g cake flour
1/4 tsp baking powder
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| Photo by LoveBite |
Preparing cookie dough :
1. Beat butter, then sugar until it is pale and fluffy.
2. Add egg. Beat well. Sift in cake flour and baking powder in batches, whisking to combine.
3. Transfer cookie dough to a plastic wrap, mould to tube and chill to firm.
Preparing bread :
1. Mix dry bread ingredients. Mix water and egg in a cup and pour on to dry ingredients and knead. Knead until smooth and not sticky. Add in butter, fold into dough and knead again until smooth. Resist flouring the sticky dough, knead and whack the dough on the worktop, using a scrapper to lift the dough. Just believe and it will get to the smooth state. ( A flexible silicon scrapper is recommended. Mine busted in the process )
2. Rest dough for 40 minutes to double in size, covered. 40 minutes later, dip a finger in flour and poke deep into the dough. If the dough does not 'close up' immediately, it is ready for the next stage.
Preparing cookie crust :
1. Meanwhile, divide cookie dough to 5 equal portions and roll to balls. Flour hands to execute this process. Use 2 pieces of plastic sheets, use a scrapper or flat plate to press cookie dough between the sheets to form a thin disk. Transfer back to a floured surface and chill till ready to use. I place disks on sheets for ease of handling later.
Back to buns :
>Stretch dough, roll up like a cigar, weigh dough and divide dough into 5 equal parts. Shape into balls and rest 20 minutes.
Final assembly:
1. Drape chilled disks over dough balls and tuck cookie under the dough ball. Pinch the bottom of the cookie draped ball and coat cookie with fine sugar. I followed the program, pinch the bottom of the dough ball and dip the cookie crust in a bowl of very fine sugar.
2. Leave sugared dough ball to ferment for another 40 minutes in a warm place.
3. Preheat oven to 170 C. Bake buns 16-20 minutes, depending on how brown you wish the bun to be.
4. Cool buns over rack after it is baked. Enjoy
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