How to Make Handmade Melon Pan
“Melon Pan” is a classic sweetbread and a very popular treat among all generations in Japan.
It is quite simple bread that features a mix of a thin crispy cookie-like biscuit and fluffy bread, and the round shape of it makes everyone smile.
Even though it is called “Melon Pan”, it usually does not taste like melon. Instead, its appearance resembles a melon. In particular, it looks like musk melon, a luxurious and high-class Japanese fruit.
People are obsessed with melon pan and there is even a Melon Pan Festival in Tokyo. There are even bakeries that specialize in making only Melon Pan, a Melon pan character, and even a song about Melon Pan! It truly is a must-try treat when you come to Japan!
There are several theories on how Japanese people started eating Melon Pan. The most famous story is about an Armenian Baker working at the Emperor Hotel, who started baking a mixture of galette and Russian bread in 1910. Another famous theory is about a bakery in Kobe, which created a sweet bread in the shape of the Sunrise. It is why some bakeries in Western Japan call Melon Pan “Sunrise Pan”. If you want to learn more about melon pan, check out our article on Japanese breads.
Maybe now you’ve become curious about melon pan and want to try it out for yourself. We will introduce a classic and traditional melon pan recipe that you can easily make at home. We will be making our recipe by hand, but you can of course use a stand mixer to make the process faster if you have one. We’ll also share some tips along the way to guarantee your success in the kitchen.
The aroma of freshly baked Melon Pan will make your family’s and friends’ mouths water and will have them wanting to devour them immediately. We hope you'll enjoy our recipe!
Overview
Prep time: 40 mins
Cook time: 1hr 20mins
Total time: 2hrs 0mins
Total servings: 6
Difficulty: Medium
Ingredients
- 30g Unsalted Butter (for the cookie biscuit dough)
- 55g Sugar (for the cookie biscuit dough)
- 25g Beaten Egg (for the cookie biscuit dough)
- 95g All-Purpose Flour (for the cookie biscuit dough)
- 1/2 tsp Vanilla Extract (for the cookie biscuit dough)
- 160g Bread Flour (for the bread dough)
- 40g All Purpose Flour (for the bread dough)
- 4g Instant Dry Yeast (for the bread dough)
- 30g Sugar (for the bread dough)
- 26g Beaten Egg (for the bread dough)
- 105-115ml Milk (for the bread dough)
- 2g Salt (for the bread dough)
- 30g Unsalted Butter (for the bread dough)
- Sugar (for decoration)
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