Melon roll/メロンパン by guest post
Nippon nin is under the weather. So, my duty as a husband is to take over her regular Tuesday post to help out (and to ease her craving for Japanese style bread). The name perhaps came from the the texture created in Japanese panya (bread stores) where the cookie-style topping is scored so that it resembles the rind of a muscat melon skin but who knows for sure. I modified the recipe featured in the June issue of Lettuce Club magazine.
To make 8 Melon Pan
Ingredients – Special equipment: a scale to weigh the ingredients
- Egg yolks – 60 grams
- Bread flour – 250 grams
- Instant dry yeast – 4 grams
- Unsalted butter – 50 grams
- Sugar – 70 grams
- Salt – 5 grams
- Cold water – 90 ml
- Beaten eggs – 20 grams
- Weak power flour – 50 grams
- Butter – 20 grams at room temperature
- Sugar – 20 grams
- Almond flour – 20 grams
Make the bread by putting all the ingredients into a bread maker set on the “dough” setting. I usually put the flour in first, then make a well for the yeast, which I then cover up with the flour. Then put the rest of the ingredients in and push start.
When the dough is done, take out of the bread maker and cover with plastic wrap while you are making the topping.
Cook for 13 minutes in a preheated 374 degree oven for 13 minutes. Remove, let cool for a few minutes and enjoy!
I think these turned out OK. Neither my son nor my wife sent any back to the kitchen… Next time I’ll try to get more artistic and score the topping to see if I can make it look more like the ones we get in Japan. See how good they make their bread look?
I’m positive that Nippon nin will be back on the job next week to deliver her usual wonderful recipe, story and pictures. In the meantime, thanks for reading this far and if you have any questions or comments, I’m sure she would love to read them.