(3) Classic Japanese Melon Pan
Ingredients
For the Bread Dough
* 225 g bread flour (1¾ cups + 2 Tbsp, plus more for dusting)
* 25 g cake flour (3½ Tbsp)
* 1 tsp kosher salt
* 3 Tbsp granulated sugar
* 1¼ tsp instant yeast
* 1 large egg
* 50 ml whole milk
* 50 ml water
* 35 g unsalted butter (2½ Tbsp, cubed)
For the Biscuit Dough
* 60 g unsalted butter (¼ cup, ½ stick, or 4 Tbsp, cubed)
* 100 g granulated sugar (½ cup)
* 1 large egg
* 200 g cake flour (1⅔ cups)
* ½ tsp baking powder
For the Topping
* 2 Tbsp granulated sugar
Instructions
1. Prepare the Bread Dough:
In a large bowl, combine bread flour, cake flour, salt, and sugar. Whisk well and then add the yeast, egg, milk, and water. Mix until the dough comes together, then knead by hand or with a stand mixer for about 10 minutes until smooth and elastic. Gradually add butter and knead until absorbed. Let the dough rise in a warm place for 1-2 hours until it doubles in size.
2. Make the Biscuit Dough:
In a separate bowl, cream together butter and sugar until smooth. Add the egg and mix well. Sift in cake flour and baking powder and stir until just combined. Divide the dough into 10 equal pieces, roll them into balls, and refrigerate for 10 minutes.
3. Shape the Melon Pan:
Once the bread dough has risen, punch it down and divide it into 10 pieces. Roll each piece into a ball. Flatten each biscuit dough ball and place it over the bread dough, wrapping it around the dough. Press gently to seal. Coat the top in granulated sugar and score a crisscross pattern with a knife.
