Yukirain's melon pan is absolutely amazing! Crispy shell with fluffy dough inside, and the sparkling granulated sugar on top is just gorgeous!
Ingredients
12 servings- Bread flour300g
- Sugar40g
- Egg1 + water 200g
- Shortening24g
- Skim milk powder6g
- Yeast6g
- Salt5g
- Granulated sugarfor coating the surface
- ★Butter60g
- ★Sugar85g
- ★Egg40g
- ★Cake flour180g
- ★Baking powder½ tsp
Directions
120 min- 1
Make the cookie dough. Add 85g sugar to 60g butter and mix well until pale and fluffy. Add 40g room temperature egg and mix until smooth.
- 2
Sift 180g cake flour and ½ tsp baking powder together, then fold gently into the cookie dough.
- 3
Wrap the dough in plastic wrap, shape into a log, and chill thoroughly in the refrigerator or freezer.
- 4
Set the bread dough ingredients (300g bread flour, 40g sugar, 1 egg, 200g water, 24g shortening, 6g skim milk powder, 6g yeast, 5g salt) in your bread maker and run until the first rise is complete. After rising, degas and divide evenly.
- 5
Shape the dough into smooth rounds, cover with a damp cloth, and let rest for about 15 minutes.
- 6
Cut the chilled cookie dough into equal portions. Be careful with timing—if it's too cold, it will be difficult to work with.
- 7
Gently degas the bread dough and round it again. Place the cookie dough between plastic wrap and roll out with a rolling pin, shaping it thinner at the edges and slightly thicker in the center.
- 8
Place the bread dough on top of the cookie dough, seam side up, and shape gently.
- 9
Remove the plastic wrap and press the bread and cookie doughs together firmly to seal.
- 10
Use the back of a knife to score your desired pattern on the surface.
- 11
While pinching the bottom of the bread dough, press the cookie dough side into a plate of granulated sugar to coat.
- 12
Spray with water and let rise for about 20 minutes for the second rise.
- 13
Spray with water again and bake in a preheated 210°C oven for 10–12 minutes.
Tips
The cookie dough is intentionally soft, so use plastic wrap when rolling it out—no need for flour and your hands stay clean. The sweetness is subtle, so using plenty of granulated sugar on top really enhances the crispy texture.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs38 g
- Sodium0.5 g
Yukirain's melon pan is absolutely amazing! Crispy shell with fluffy dough inside, and the sparkling granulated sugar on top is just gorgeous!
Ingredients
12 servings- Bread flour300g
- Sugar40g
- Egg1 + water 200g
- Shortening24g
- Skim milk powder6g
- Yeast6g
- Salt5g
- Granulated sugarfor coating the surface
- ★Butter60g
- ★Sugar85g
- ★Egg40g
- ★Cake flour180g
- ★Baking powder½ tsp
Directions
120 min- 1
Make the cookie dough. Add 85g sugar to 60g butter and mix well until pale and fluffy. Add 40g room temperature egg and mix until smooth.
- 2
Sift 180g cake flour and ½ tsp baking powder together, then fold gently into the cookie dough.
- 3
Wrap the dough in plastic wrap, shape into a log, and chill thoroughly in the refrigerator or freezer.
- 4
Set the bread dough ingredients (300g bread flour, 40g sugar, 1 egg, 200g water, 24g shortening, 6g skim milk powder, 6g yeast, 5g salt) in your bread maker and run until the first rise is complete. After rising, degas and divide evenly.
- 5
Shape the dough into smooth rounds, cover with a damp cloth, and let rest for about 15 minutes.
- 6
Cut the chilled cookie dough into equal portions. Be careful with timing—if it's too cold, it will be difficult to work with.
- 7
Gently degas the bread dough and round it again. Place the cookie dough between plastic wrap and roll out with a rolling pin, shaping it thinner at the edges and slightly thicker in the center.
- 8
Place the bread dough on top of the cookie dough, seam side up, and shape gently.
- 9
Remove the plastic wrap and press the bread and cookie doughs together firmly to seal.
- 10
Use the back of a knife to score your desired pattern on the surface.
- 11
While pinching the bottom of the bread dough, press the cookie dough side into a plate of granulated sugar to coat.
- 12
Spray with water and let rise for about 20 minutes for the second rise.
- 13
Spray with water again and bake in a preheated 210°C oven for 10–12 minutes.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs38 g
- Sodium0.5 g
Tips
The cookie dough is intentionally soft, so use plastic wrap when rolling it out—no need for flour and your hands stay clean. The sweetness is subtle, so using plenty of granulated sugar on top really enhances the crispy texture.