Cheririn's melon pan looks absolutely delicious with that freshly baked crispy cookie coating! There's so much homemade happiness packed into every bite! ♪
Ingredients
20 servings- Bread flour300g
- Butter40g
- Sugar25g
- Salt4g
- Milk190g
- Egg35g
- Dry yeast3g
- Cake flour240g
- Butter80g
- Sugar100g
- Egg1
- Vanilla extract1/2 tsp
- Baking powder1 tsp
- Granulated sugar (for topping)to taste
Directions
180 min- 1
Add 300g bread flour, 40g butter, 25g sugar, 4g salt, 190g milk, 35g egg, and 3g dry yeast to your bread machine and start the dough course. If your machine allows, set the first fermentation time to 45 minutes.
- 2
While the bread dough is being made, prepare the cookie dough.
- 3
Soften 80g butter at room temperature until it leaves a slight impression when lightly pressed. If using a microwave, warm at 100W for 2-3 minutes without fully melting.
- 4
Beat the softened 80g butter with a whisk until creamy, then add 100g sugar and mix well until the mixture turns pale and fluffy.
- 5
Add 1 beaten egg and 1/2 tsp vanilla extract and mix thoroughly.
- 6
Sift together 240g cake flour and 1 tsp baking powder, add to the bowl, and gently fold together with a rubber spatula until just combined without lumps.
- 7
Form the cookie dough into a ball and let it rest in the refrigerator for a while.
- 8
When the bread dough is ready, divide it into 20 equal portions and shape each into a ball (approximately 30g per piece).
- 9
Cover the shaped dough balls with a damp cloth and let rest for about 10 minutes (bench time).
- 10
While resting, divide the cookie dough into 20 equal portions and shape each into a ball.
- 11
Roll out each cookie dough ball thinly with a rolling pin, place on top of each bread ball, and gently press to create a crosshatch pattern with a dough scraper or similar tool.
- 12
Spread granulated sugar on a tray and coat the surface of the cookie dough with it.
- 13
Perform a second fermentation at 35-40°C for 45 minutes.
- 14
Preheat the oven to 180°C and bake for 15 minutes at 180°C. Check the browning and adjust time as needed.
- 15
Once baked, gently drop the baking pan from about 15cm above a surface and cool on a cake cooler or wire rack.
Tips
Dividing the dough into 30g portions yields about 20 smaller melon pan. Dividing into 40g portions makes about 15 larger, more substantial ones. Be careful during summer months as fermentation progresses faster. If your oven capacity is limited, store the dough in the refrigerator during baking.
Nutrition
Per serving- Calories240 kcal
- Protein3.6 g
- Fat9.9 g
- Carbs34.5 g
- Sodium0.2 g
Cheririn's melon pan looks absolutely delicious with that freshly baked crispy cookie coating! There's so much homemade happiness packed into every bite! ♪
Ingredients
20 servings- Bread flour300g
- Butter40g
- Sugar25g
- Salt4g
- Milk190g
- Egg35g
- Dry yeast3g
- Cake flour240g
- Butter80g
- Sugar100g
- Egg1
- Vanilla extract1/2 tsp
- Baking powder1 tsp
- Granulated sugar (for topping)to taste
Directions
180 min- 1
Add 300g bread flour, 40g butter, 25g sugar, 4g salt, 190g milk, 35g egg, and 3g dry yeast to your bread machine and start the dough course. If your machine allows, set the first fermentation time to 45 minutes.
- 2
While the bread dough is being made, prepare the cookie dough.
- 3
Soften 80g butter at room temperature until it leaves a slight impression when lightly pressed. If using a microwave, warm at 100W for 2-3 minutes without fully melting.
- 4
Beat the softened 80g butter with a whisk until creamy, then add 100g sugar and mix well until the mixture turns pale and fluffy.
- 5
Add 1 beaten egg and 1/2 tsp vanilla extract and mix thoroughly.
- 6
Sift together 240g cake flour and 1 tsp baking powder, add to the bowl, and gently fold together with a rubber spatula until just combined without lumps.
- 7
Form the cookie dough into a ball and let it rest in the refrigerator for a while.
- 8
When the bread dough is ready, divide it into 20 equal portions and shape each into a ball (approximately 30g per piece).
- 9
Cover the shaped dough balls with a damp cloth and let rest for about 10 minutes (bench time).
- 10
While resting, divide the cookie dough into 20 equal portions and shape each into a ball.
- 11
Roll out each cookie dough ball thinly with a rolling pin, place on top of each bread ball, and gently press to create a crosshatch pattern with a dough scraper or similar tool.
- 12
Spread granulated sugar on a tray and coat the surface of the cookie dough with it.
- 13
Perform a second fermentation at 35-40°C for 45 minutes.
- 14
Preheat the oven to 180°C and bake for 15 minutes at 180°C. Check the browning and adjust time as needed.
- 15
Once baked, gently drop the baking pan from about 15cm above a surface and cool on a cake cooler or wire rack.
Nutrition
Per serving- Calories240 kcal
- Protein3.6 g
- Fat9.9 g
- Carbs34.5 g
- Sodium0.2 g
Tips
Dividing the dough into 30g portions yields about 20 smaller melon pan. Dividing into 40g portions makes about 15 larger, more substantial ones. Be careful during summer months as fermentation progresses faster. If your oven capacity is limited, store the dough in the refrigerator during baking.