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5970 cr points
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31 / F / Vancouver, BC
Posted 8/11/09 , edited 8/12/09
Daiichipan Melon Bread 9.6 oz
Product Number - 19499
Bin Number - FROZEN

Nutritional Info
This type of Japanese bread makes a light and tasty dessert. This Japanese dessert bread is called "melon" because of its shape; it doesn't taste like melon. However, you can find Japanese pastries in many flavors from sweet strawberry to savory red bean. Next time you're traveling Japan, ask for pan - the Japanese word for bread. Enjoy Japanese bread with tea at an afternoon gathering or as a sweet on-the-go snack when you're in a hurry.

5970 cr points
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31 / F / Vancouver, BC
Posted 8/11/09 , edited 8/12/09
Melonpan *chuu*

I like melon bread (melonpan, melon pan, meronpan, etc. It goes by many names). The thing about Japan is that they just don't do things like anyone else. In america bread is simply bread, most of it is frozen and shipped to bakeries so they can heat it up, or simply made at a factory but it's still just bread. And recognizably so.

Japan's a little different. They fill their bread with pudding for example, or this wierd, unidentifiable cream stuff, or will cover it in chocolate or some other such thing. Of course, they still have the regular kind. There's a cute little show for children, Anpanman, which is about a bunch of superheroes with different bread for their heads. Anpanman, the main character, saves people and if anyone's starving he tells them to take a bite out of his face. Thankfully his head is replaceable, or they wouldn't have had much of a story. His name means literaly "bean paste bread man". Each of the characters also has their own little theme song which is beyond cute ^^ But I'll stop babbling; check out the link if you're interested.

Pan, in Japanese, means bread. And they have no spaces between words. Thus, melonpan is "melon bread". This is one of my favorite recipes. I got it in Japan. Later in my life I will petition someone, somewhere, to bring melonpan to america along with vis kei. But for now all I have is this recipe. It's some work but it's definitely worth it. I also really like tofu croquettes but I didn't believe anyone would be interested.

1. Pan 2. Topping
- 1 packet dry yeast
- 1/4 c. water
- 1/4 tsp. sugar


- 1 + 3/4 c. flour
- 1/2 Tbs. salt
- 1 Tbs. + 1 tsp. + 1/4 tsp. sugar ^^
- 3 Tbs. butter
- 7/8 c. water
- 1 + 1/4 c. flour
- 1 pinch baking powder
- 2/3 c. butter
- 10 Tbs. sugar
- 1 egg
- 1/2 a lemon peel
- a little bit of melon essence*

* use pineapple extract if you can't find it

Part I:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.
5. Punch dough and kneed lightly for 10 min. Pinch off walnut sized pieces and shape them into balls. Place on a cookie sheet and let rise in a warm place for 15 min.

Part II:
6. Mix all the ingredients for the cookie topping together. Sometimes it helps later on if you melt the butter.
7. Coat the bread rolls (which should be puffy now) with the cookie topping. If you've melted the butter it'll be a little easier...I usually just wash my hands really well and use them.
8. If you wish, sprinkle the top with sugar.
9. Bake at 350-375 F for 12-15 min., or until edges are slightly brown.
10. If you want them to have that mushy, just bought in Japan taste cover them individually with plastic wrap right after you take them out of the oven.

And that's melonpan. I usually use food coloring because I like making the cookie and bread part the same color so that people can't figure out what they're made of. Unfortunately I don't have the nutrition facts so you can't go and eat all of them at once. Other than that you should be fine.

5970 cr points
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31 / F / Vancouver, BC
Posted 8/11/09 , edited 8/12/09
(makes about 12 buns)

Bread Dough:
300g bread flour
6g instant yeast
36g caster sugar
5g salt
6g skim milk powder (I used my boy's milk powder)
200g warm water (37~38 degC) (I didn't bother, just made sure water is not cold)
30g unsalted butter (bring to room temperature)

Pastry layer
80g unsalted butter (bring to room temperature)
90g caster sugar
80g egg, lightly beaten (oh, I hate weighing eggs!)
200g cake flour
2g baking powder
some melon extract (I leave this out as I don't have this)

some caster sugar for dusting/coating

How I made them:

Sift bread flour, caster sugar, salt, milk powder into a mixing bowl. Add in instant yeast and mix the powdered mixture a little.
Add in warm water. DO NOT add in all the water at one go, leave a little bit so as to adjust the texture of the dough.
Mix the ingredients with hand and slower form into a dough. Add the remaining water if it is too dry.
Transfer dough to work surface. Knead until the dough longer sticks to the work surface. This should take about less than 5 mins.
Flatten the dough and add in the butter. Continue to knead. Initially, the dough will be very oily, after a few kneads, the butter will be absorbed by the dough. Continue to knead until the dough no longer feel sticky to your hand and will not stick to the work surface. This should take about 15 to 20 mins.
Place dough in a lightly greased (with butter) bowl, cover with cling wrap and let proof for about one hour, or until double in bulk.
While the dough is proofing, prepare the pastry layer. With an electric mixer, beat butter and sugar until mixture turns pale.
Add in a few drops of melon extract if desired.
Add in lightly beaten eggs in 3 addition. Beat well after each addition.
Sift over cake flour and baking powder. Mix with a spatula until flour mixture is fully incorporate. Divide into 12 portions, about 35~40g each. For the chocolate chips version, wrapped some chocolate chips into each pastry dough. Place in a tray and let the dough chill in the fridge for at least 30 mins.
Punch out the gas in the bread dough and divide into 12 portion, about 45g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the dough relax for 10mins.
Remove chilled pastry dough from the fridge. Roll out each dough in between 2 layers of cling wraps (I used clear plastic bags). Roll the bread dough again into rounds again. Remove the top layer of the cling wrap and place the bread dough onto the pastry dough. With the bottom layer of the cling wrap still intact, wrap the pastry dough around the bread dough. Carefully remove the bottom layer of the cling wrap, at the same time, smoothing the edges of the pastry dough. NOTE: DO NOT cover the Entire bread dough with the pastry dough. Leave the bottom 2 ~ 3 cm uncovered. The dough needs the space to expand, otherwise the pastry dough will burst and the resulting appearance will not be very pleasing.
Coat the exterior with caster sugar, stamp patterns on the surface with cookie cutters or decorate as desired. Leave doughs to proof for the second time for about 40 ~ 50mins.
Bake at pre-heated oven at 170 deg C (I set mine as 180 deg C) and bake for 10 ~ 12 mins. Note: mine took 20mins to brown!

187 cr points
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20 / F
Posted 7/13/11 , edited 7/13/11
Nippon no tabemono ga daisukidesu~
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