Japanese Melon Pan Recipe

Bread flour: This high-protein flour is essential for creating the chewy texture of the bread dough.

Sugar: Adds sweetness to both the bread and cookie dough.

Salt: Enhances the flavor of the bread dough.

Instant yeast: Helps the bread dough rise and become fluffy.

Warm milk: Activates the yeast and adds moisture to the dough.

Beaten egg: Provides structure and richness to both the bread and cookie dough.

Unsalted butter: Adds richness and flavor to both the bread and cookie dough.

All-purpose flour: Used for the cookie dough to create a tender, crumbly texture.

Baking powder: Helps the cookie dough rise slightly and become light.

Vanilla extract: Adds a pleasant aroma and flavor to the cookie dough.

When preparing the cookie dough for the melon pan, ensure that the butter is softened but not melted. This will help in achieving a smooth and creamy texture when you cream the butter and sugar together. If the butter is too hard, it won't incorporate well, and if it's too melted, the dough will be too runny. Aim for a consistency where the butter yields slightly when pressed but still holds its shape.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy.

• sugar - Substitute with honey: Honey adds a different flavor and moisture, but can be used in a 1:1 ratio with slight adjustments to liquid ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used but needs to be dissolved in warm water before adding to the dough.

• warm milk - Substitute with warm almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) can be used for a vegan alternative.

• softened unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly change the flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a more nutritious option, but it will make the dough denser.

• sugar - Substitute with coconut sugar: Coconut sugar can be used for a lower glycemic index and a slight caramel flavor.

• softened unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• beaten egg - Substitute with applesauce: Applesauce can be used as a vegan alternative, adding moisture and a slight apple flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace ½ teaspoon baking powder.

• vanilla extract - Substitute with almond extract: Almond extract can be used for a different but complementary flavor.

• Allow the melon pan to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.
• Place the melon pan in an airtight container or a resealable plastic bag. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container or bag in a cool, dry place. The melon pan will stay fresh for up to 2-3 days at room temperature.
• For longer storage, wrap each melon pan individually in plastic wrap. Then, place them in a resealable freezer bag or an airtight container.
• Label the container or bag with the date to keep track of freshness.
• Freeze the melon pan for up to 1 month. When ready to eat, thaw at room temperature for a few hours or overnight.
• To enjoy warm melon pan, reheat in a preheated oven at 300°F (150°C) for 5-10 minutes. This will revive the crispiness of the cookie dough layer.
• Avoid microwaving as it can make the melon pan chewy and lose its delightful texture.

• Preheat your oven to 300°F (150°C). Place the melon pan on a baking sheet and cover it loosely with aluminum foil to prevent the cookie crust from burning. Warm for about 10 minutes or until heated through.

• For a quick reheat, use a microwave. Place the melon pan on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious, as microwaving too long can make the bread chewy.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the melon pan directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking frequently to ensure the cookie crust doesn't over-brown.

• For a stovetop method, wrap the melon pan in aluminum foil and place it in a dry skillet over low heat. Cover the skillet with a lid and heat for about 5 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 300°F (150°C). Place the melon pan in the basket and heat for 3-5 minutes. This method helps maintain the crispiness of the cookie crust.

• Mixing bowl: Used to combine the bread flour, sugar, salt, and instant yeast, as well as to mix the warm milk and beaten egg.

• Wooden spoon: Handy for mixing the initial dough ingredients together before kneading.

• Measuring cups: Essential for accurately measuring the warm milk.

• Measuring spoons: Used to measure smaller quantities like salt, instant yeast, and baking powder.

• Kitchen scale: Ensures precise measurement of ingredients like bread flour, sugar, and butter.

• Stand mixer: Optional but useful for kneading the dough until smooth.

• Plastic wrap: Used to cover the dough while it rises.

• Rolling pin: Helps in rolling out the cookie dough to wrap around the bread dough balls.

• Knife: Needed to score the top of each ball with a crisscross pattern.

• Baking sheet: Used to place the melon pan dough balls for baking.

• Parchment paper: Lining the baking sheet to prevent sticking.

• Oven: Preheated to 350°F (175°C) for baking the melon pan.

• Cooling rack: Allows the baked melon pan to cool evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can knead the dough more efficiently, saving you time and effort.

Chill cookie dough: Chill the cookie dough while the bread dough rises. This makes it easier to handle and shape.

Preheat oven early: Preheat your oven while shaping the dough balls to save time.

Batch process: Shape all dough balls and wrap with cookie dough in one go to streamline the process.