Hello everyone! This is Sherry, today we will make a Japanese Melon Bun
This is a very popular Japanese style sweet bread
You should often see it in many anime works
Three flavours of original, chocolate and matcha, the shape and colour are very cute
The melon crust is as crispy as cookie
The bread tissue is also very soft, delicate and moist
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Add 72g cold whole egg liquid
232g cold water left 10% to adjust the softness of the dough
(The temperature of the water is about 15°C in winter and 3°C in summer)
Add 480g bread flour
16g milk powder, 96g caster sugar and 6g salt
Mix with low speed gear 2
Adjust the amount of water appropriately according to the water absorption of flour
Add 7.5g instant yeast
Continue to stir at speed 2 until there is no dry flour
The mixed dough is soft but not sticky
Put the dough in the refrigerator and chill for 20 minutes
It is easier to beat out gluten if the dough of this bread is cold
Turn on medium speed 4 and beat until the dough is smooth, about 4 minutes
Butter can be added when the dough can be stretched out malleable membrane, which surface is not very smooth, and the hole has jagged edges
Add 72g of softened unsalted butter
Divide the dough into small pieces for easy mixing with butter
Turn on speed 2 and stir until the butter is disappear and the dough is forming again. It takes about 3 minutes
Turn on medium speed 4 and knead until the dough is smooth and elastic
The kneaded dough can be pulled out a translucent smooth membrane, and there are almost no jagged edges around the hole
Smooth the dough at low speed
Fold the dough smoothly, put it in a basin, and ferment to double size
Prepare the bread topping (cookie dough) while waiting for the dough to rise, it may take 60-90 minutes at 26C
Mix 60g softened unsalted butter with 45g caster sugar until even
24g room temperature whole egg liquid added in 2 times
When stirring until no egg liquid is visible, add the remaining egg liquid
Continue to stir until completely mixed and fluffy
Beat the butter custard thoroughly, and the baked crust will form beautiful honeydew cracks
120g bread flour sifted
Add the butter custard that you just made
Use a scraper to help mix the ingredients into a dough
Divide the cookie dough into three portions, each about 80g, for different flavours
Divide 80g plain cookie dough into four portions, each about 20g
Knead into small balls, put in a box and cover to prevent it from drying out
80g original cookie dough mixed with 2g matcha powder
Divide into four portions, each about 20g, round
80g original cookie dough mixed with 3g cocoa powder evenly
Divide into four portions, each about 20g, round
The cookie dough should be sealed tightly, set aside at room temperature in winter and refrigerated in summer.
It is hard to shape if the cookie dough is too hard or too soft
Poke a hole in the dough with your fingers, and the fermented dough will not shrink or collapse
Divide the dough into 12 equal parts, each about 80g
Round the dough
Rest for 20 minutes
Degas the dough and round it
Cover and set aside
Dust a little dry flour on the plastic wrap
Flatten the prepared cookie dough with a scraper for easy rolling out
Roll out into about 10cm in diameter
Press the smooth surface of the dough on the cookie dough with a little pressure
Tighten gently and evenly wrap the cookie dough on the surface of the dough
Dip a layer of caster sugar on the surface of the cookie dough immediately
Use a scraper to gently press the pattern on the cookie dough
This is the honeydew pattern
This is a pineapple pattern
Cover and proof to double size, and it takes about 60-90 minutes at 26°C
Proof temperature should not exceed 28°C, otherwise the cookie dough will melt
Bake in the middle layer of the oven preheated to 375°F / 190°C for 12-15 minutes until the surface is golden brown
After being baked, put bread on a shelf to cool
The crispy crust is scattered with shiny sugar particles
The colour, shape and fragrance are all very lovely!
Sweet, crispy and delicious, it is an exquisite dessert not to be missed!
If you like my cooking video, please remember to like it👍 and subscribe to my channel!
I’m Sherry, see you next time 👋