Donabe Recipes ·
Recipe ·
Melonpan (Japanese 菠蘿包)
| Ingredients | |||
|---|---|---|---|
| Bread | Cookie Topping | ||
| 100g | Bread Flour | 25g | Butter |
| 2/3 tsp | Dry Yeast | 20g | Sugar |
| 1 tbsp | Sugar | 1/2 | Egg |
| 3/1 tsp | Salt | 60g | Flour |
| 15g | Butter | 60g | Cake Flour |
| 1/2 | Egg | 1/2 tsp | Baking Powder |
| 40g | Milk | ||
Leave butter and egg in room temperature to melt it easy.
– METHOD –
– Cookie Topping:
- Mix all ingredients together. Sprinkle cake flour and baking powder.
- Rap with plastic wrap in even and leave it in refrigerator.
- Divide into 6 round shape with plastic wrap and scraper in 6cm diameter, then put in refrigerator.
– Bread:
- Mix sugar, salt, yeast and milk (40℃) with rubber spatula.
- Add egg, bread flour, butter.
- Kneed it on a table until it becomes elastic with scraper. Add more flour if it’s sticky. Round it and place the dough back in a bowl.
- Cover the bowl with plastic wrap and let stand in a warm place for 1 hour to make the dough 1.5 times fermented.
- Take out dough on floured table and divide into 6 balls. Put cookie topping on it and powder with granulated sugar. Make grill pattern with scraper.
- Grease the donabe and place dough in it. Cover nabe with a lid and let stand for 30 min until 1.5 times fermented.
- Remove the lid and bake at 170℃ for 15min in oven. Then lower the heat to 150℃ for 10 min.
