Melon bread (Melonpan) Recipe

Name: Melon bread (Melonpan)
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Yield: 6
Cuisine: Korean
Ingredients: 250g Bread flour; 40g Sugar; 4g Dry yeast; 3g Salt; 1 Egg; 110g Warm milk; 30g Melted unsalted butter; 50g Unsalted butter; 70g Sugar; 1 Egg; 2g Vanilla extract; 140g Cake flour; 0.5g Baking powder

by Cooking Tree 2023-07-05

written by Cooking Tree 2023-07-05

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Cooking Tree is serving you a delectable recipe for Melon bread (Melonpan), and we’ll show you how to prepare it from scratch.

Sweet toppings were added on top of the light bread to make a more delicious melon bread.
The lattice pattern on the top looks pretty even before baking, and looks delicious when baked.

I made it a little bigger in 6 pieces, but I think it would be a suitable size if I split it into 8 pieces~
When making a lattice pattern, you need to make a pattern that is deeper and clearer than you think, so that the correct shape comes out when baked.

If the secondary fermentation is done for too long before baking, the bread may swell a lot and the shape may not be pretty.

The bread is moist and light, but the topping on the top is sweet and savory, so it tastes better and has a good texture.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Melon bread (Melonpan)
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Rating: 5.0/5
( 54 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

250g Bread flour
40g Sugar
4g Dry yeast
3g Salt
1 Egg
110g Warm milk
30g Melted unsalted butter
50g Unsalted butter
70g Sugar
1 Egg
2g Vanilla extract
140g Cake flour
0.5g Baking powder

Instructions

Make 3 grooves in the bread flour, put sugar, dry yeast, and salt in each groove, mix with flour first, and then mix thoroughly.
Add eggs, warm milk, and melted unsalted butter, knead for about 15 minutes until smooth, shape into a round shape, place in a bowl, cover and ferment for about 1 hour until doubled in volume.
Add sugar to unsalted butter, mix, add egg and vanilla extract, mix, sift soft flour and baking powder, and mix.
Divide into 6 pieces, shape into a circle, and harden in the refrigerator.
Remove the gas from the fermented dough, divide it into 6 equal parts, and make a round shape.
Spread the cookie dough on the wrap, wrap the dough and make a pattern with a scraper.
Cover with cling wrap and ferment for about 40 minutes and bake in an oven preheated to 185 degrees for about 17 minutes.

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