The perfect harmony of a thick, crispy cookie crust and soft, fluffy bread dough — this melonpan is absolutely dreamy! And that sparkly granulated sugar coating? I can't get enough of it♪
Ingredients
8 servings- Bread flour300g
- Sugar40g
- Egg1 + water 200g
- Shortening24g
- Skim milk powder6g
- Yeast6g
- Salt5g
- Granulated sugarfor coating the surface
- ★Butter60g
- ★Sugar85g
- ★Egg40g
- ★Cake flour180g
- ★Baking powder1/2 tsp
Directions
120 min- 1
Make the cookie dough. Combine 60g butter and 85g sugar and mix well until light and fluffy. Add 40g room-temperature egg and continue mixing until smooth.
- 2
Sift 180g cake flour and 1/2 tsp baking powder together, then fold them into the cookie dough until just combined.
- 3
Wrap the dough in plastic wrap, shape it into a log, and chill it thoroughly in the refrigerator or freezer.
- 4
Place the bread dough ingredients — 300g bread flour, 40g sugar, 1 egg + 200g water, 24g shortening, 6g skim milk powder, 6g yeast, and 5g salt — into a bread machine and run it through the first rise. After proofing, punch out the gas and divide the dough into equal portions.
- 5
Shape each portion into a smooth ball, cover with a damp cloth, and let rest for about 15 minutes (bench time).
- 6
Cut the cookie dough into equal portions. Be mindful of the dough's firmness — if it's too cold, it will be difficult to work with.
- 7
Gently degas each bread dough ball and reshape it into a round. Place each portion of cookie dough between sheets of plastic wrap and roll it out with a rolling pin, making the edges thin and the center slightly thicker.
- 8
Place a bread dough ball onto the cookie dough, seam side up, and align them.
- 9
Remove the plastic wrap and press the cookie dough and bread dough firmly together so they adhere well.
- 10
Use the back of a knife or a scraper 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 it.
- 12
Spritz with water and let proof for a second rise of about 20 minutes.
- 13
Spritz with water again, then bake in an oven preheated to 210℃ for 10–12 minutes.
Tips
The cookie dough is intentionally on the softer side, so use plastic wrap when rolling it out — no need for dusting flour, and your hands will stay clean. Since the sweetness is kept mild, coating the surface generously with granulated sugar really enhances that satisfying crunch.
Nutrition
Per serving- Calories400 kcal
- Protein7.2 g
- Fat12.2 g
- Carbs62.5 g
- Sodium0.7 g
The perfect harmony of a thick, crispy cookie crust and soft, fluffy bread dough — this melonpan is absolutely dreamy! And that sparkly granulated sugar coating? I can't get enough of it♪
Ingredients
8 servings- Bread flour300g
- Sugar40g
- Egg1 + water 200g
- Shortening24g
- Skim milk powder6g
- Yeast6g
- Salt5g
- Granulated sugarfor coating the surface
- ★Butter60g
- ★Sugar85g
- ★Egg40g
- ★Cake flour180g
- ★Baking powder1/2 tsp
Directions
120 min- 1
Make the cookie dough. Combine 60g butter and 85g sugar and mix well until light and fluffy. Add 40g room-temperature egg and continue mixing until smooth.
- 2
Sift 180g cake flour and 1/2 tsp baking powder together, then fold them into the cookie dough until just combined.
- 3
Wrap the dough in plastic wrap, shape it into a log, and chill it thoroughly in the refrigerator or freezer.
- 4
Place the bread dough ingredients — 300g bread flour, 40g sugar, 1 egg + 200g water, 24g shortening, 6g skim milk powder, 6g yeast, and 5g salt — into a bread machine and run it through the first rise. After proofing, punch out the gas and divide the dough into equal portions.
- 5
Shape each portion into a smooth ball, cover with a damp cloth, and let rest for about 15 minutes (bench time).
- 6
Cut the cookie dough into equal portions. Be mindful of the dough's firmness — if it's too cold, it will be difficult to work with.
- 7
Gently degas each bread dough ball and reshape it into a round. Place each portion of cookie dough between sheets of plastic wrap and roll it out with a rolling pin, making the edges thin and the center slightly thicker.
- 8
Place a bread dough ball onto the cookie dough, seam side up, and align them.
- 9
Remove the plastic wrap and press the cookie dough and bread dough firmly together so they adhere well.
- 10
Use the back of a knife or a scraper 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 it.
- 12
Spritz with water and let proof for a second rise of about 20 minutes.
- 13
Spritz with water again, then bake in an oven preheated to 210℃ for 10–12 minutes.
Nutrition
Per serving- Calories400 kcal
- Protein7.2 g
- Fat12.2 g
- Carbs62.5 g
- Sodium0.7 g
Tips
The cookie dough is intentionally on the softer side, so use plastic wrap when rolling it out — no need for dusting flour, and your hands will stay clean. Since the sweetness is kept mild, coating the surface generously with granulated sugar really enhances that satisfying crunch.