Cocoa Melon Bread. Melon pan Bread - A Sweet Japanese Treats. Melon Bread, or Melon Pan, is a sweet Japanese bread. The bread is commonly eaten in Japan I made some melon bread with cocoa powder.

Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern Variations of Melon Pan. There are some Melon Pans that include chocolate chips, cocoa powder, or. Kalo aslinya cocoa melon bread menggunakan coklat bubuk dan bukan pasta. You can have Cocoa Melon Bread using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Cocoa Melon Bread

You need of Bread Dough.
You need 200 grams of Bread (strong) flour.
It's 40 grams of Butter.
Prepare 1 1/3 tsp of Dry yeast.
You need 20 grams of Sugar.
It's 120 ml of Milk.
You need 1 of Egg yolk.
It's 1/2 tsp of Salt.
You need of Cookie Dough.
You need 50 grams of Margarine or butter.
Prepare 40 grams of Sugar.
It's 1/2 medium of Egg.
It's 100 grams of ★Cake flour.
Prepare 1 1/2 tbsp of ★Cocoa powder.
You need 1/4 tsp of ★Baking powder.
It's 1 of Granulated sugar.

Honey, spices, cocoa and glaze - this traditional Russian sweet bread has everything you need for The name of this dessert derives from the Old Russian word, "kovriga", meaning "one piece bread". • Melon Pan is a Japanese sweet bread with a thin cookie crust on top. It is one of the most popular Originally Melon Pan was football-shaped rather than round. Because the bread was shaped similarly. A melonpan (メロンパン, meronpan) (also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan, that is also popular in Taiwan and China.

Cocoa Melon Bread instructions

Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections..
Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes..
Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients..
Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together..
Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions..
Push on the bread dough from Step 2 to release the gas and then form into neat balls again..
Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough..
Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape..
Coat completely with granulated sugar. Use a scraper to cut lines into the dough..
Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.).
Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes..
Once done, transfer to a rack to cool..

They are made from an enriched dough covered in a thin layer of crisp cookie dough. Take one portion of the dough and knead in cocoa powder, until the cocoa powder is fully incorporated into the dough. The melon bread is a sweet bread that is popular in Japan. It is not melon flavored but got its name from the cookie crust topping that resembles the outer skin of a melon. Mango Pudding: Sweet fragrance, delicious taste..