melon pan
bread dough
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, 3 g (1 tsp) kosher salt,
4 g (1 tsp) instant dry yeast
whisk all together
set your mixer with a dough hook attachment
add 1 large beaten egg
add 50 ml (3 ½ Tbsp) water at 86 ºF (30 ºC)
and 50 ml (3 ½ Tbsp) milk at 86 ºF (30 ºC), to the bowl with dry ingredients
knead at low speed (speed 2) until ingredients combine
use a silicon spatula to scrape the sides and bottom of the bowl a couple of times
once dough starts to come together, add 35 g (2 1/2 Tbsp) butter and continue to mix on low speed
knead until butter has been incorporated
then increase speed to medium and knead until dough is silky, smooth and elastic
sprinkle bread flour
do a "windowpane test" to see if the gluten has developed enough
if dough tears then continue to knead for 2 minutes and check
shape the dough into a ball by pulling all sides of the ball to the bottom and pinching them together
place the dough in a bowl
cover the bowl with a plastic wrap
let the dough rise in a warm place until the dough has doubled in size (oven proof setting)
biscuit dough
in a large bowl, add 60 g (about 4 Tbsp) unsalted butter
add 100 g (½ cup) granulated sugar
mix until well blended and smooth
slowly add very small amount of 1 large beaten egg (46-50 g/ml) into the bowl
and blend well together
sift 200 g (1 ½ cup + 2 Tbsp) cake flour
and 2 g (½ tsp) baking powder into the mixture
mix until it’s incorporated and the dough is not floury
take out the dough and form into a ball
weigh the dough and remember the weight
roughly cut the dough into 10 pieces
each piece should weigh 1/10 of the total weight
remove or add dough to equal 1/10 dough ball weight
roll the 10 pieces of biscuit dough into 10 balls and place them on a baking sheet
cover with plastic wrap and rest in the refrigerator for 10 minutes until it hardens a bit.
once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough
if the hole doesn’t close, then the dough is ready for next step
transfer the dough to a lightly floured work surface
press the dough with your hands to release gas in the dough and deflate
fold the dough in thirds and then fold in thirds again
flip to keep the seam side on the bottom
fold the dough in thirds agan and filp
shape the dough into a ball
rotate the dough (clockwise) with both hands while the seam line is touching the work surface
weigh the dough and remember the weight
cut the dough into 10 equal size pieces
remove or add dough to equal 1/10 of dough ball weight
shape each dough piece into a nice round ball
pulling from all the sides and tuck into the bottom
put the dough on a baking sheet lined with parchment paper and cover the dough with plastic wrap
rest the dough for 15 minutes
put the biscuit dough on the lightly floured work surface and flatten the dough with your hand
using a rolling pin, roll out into 4 inch (10-12 cm) flat rounds
after 15 minute of resting, flatten the main dough with your hand and fold in thirds
then fold in thirds one more time and pinch both ends to shape the dough into a ball
place the biscuit dough on your palm and put the main dough in the middle, seam side facing up
then flip to show the biscuit dough on top
gently pull all sides of the biscuit dough wrapping around the main dough
coat the biscuit dough with granulated sugar (2 Tbsp) and remove the excess sugar
then using a dough scraper or knife, gently score the biscuit dough into crisscross pattern
place the dough on the baking sheet, seam side on the bottom and cover the dough with plastic wrap
let the dough rise in a warm place until the dough rises one and a half (1.5 x) in size, about 50 minutes
when the dough has risen half way, preheat the oven to 350 ºF (180 ºC)
bake for 13-15 minutes
once the bread is baked, transfer to a wire rack and let it cool for 5 minutes
itadaki masu!
hi everyone this is Nami from justonecookbook.com
today's recipe has been requested by many viewers and blog readers for quite some time
you might wonder why it took such a long time for me to share
one of the reasons is the bread making takes time and I'm a busy mom
so it was hard to find the time to test the recipes
I also asked my followers on instagram and facebook to see
if they wanted a stand mixer version or hand kneading version and
more people requested hand kneading version
in the end we film both versions
because I know many people want to try this recipe
I hope you enjoyed today's melon pan tutorial
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thank you so much for watching me cook today
happy cooking and see you guys soon, bye