Tuesday, September 11, 2012

Meloncholy

Melon roll/メロンパン by guest post

DSC_6147Nippon 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

DSC_6107Who knew my white balance card weighed 21 grams?

Bread:

  • 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

Topping:

  • Beaten eggs – 20 grams
  • Weak power flour – 50 grams
  • Butter – 20 grams at room temperature
  • Sugar – 20 grams
  • Almond flour – 20 grams

DSC_6109Make 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.DSC_6112

When the dough is done, take out of the bread maker and cover with plastic wrap while you are making the topping.

 Place the butter in a small bowl and cream it by stirring. DSC_6115

Then add the sugar and mix well.
DSC_6116DSC_6117

Then add the weak power flour and mix well again
DSC_6118DSC_6119

Finally add in the almond flour and beaten egg. DSC_6120

Stir just until it forms a ball.DSC_6121

Put the topping dough between a couple of sheets of plastic wrap and roll out to about a 1/4 inch thickness. Let it rest for 10 minutes in the refrigerator.DSC_6126

While this is resting, divide up the bread dough into 8 equal pieces and form into a ball. DSC_6124

Remove the top layer of plastic wrap and cut the topping into 8 pieces. Put one square of the wrapping on each ball and form a cap on each one. DSC_6128

DSC_6133

Prepare a cookie sheet by lining it with parchment paper and place the completed  rolls on the parchment paper. Leave enough space between them so they have room to expand as they rise.DSC_6129

Let rise for about 50 minutes in a warm place. DSC_6136

Cook for 13 minutes in a preheated 374 degree oven for 13 minutes. Remove, let cool for a few minutes and enjoy!

DSC_6138DSC_6140

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? 

Melon pan is in the second row, second tray from the right.IMGP2128

 

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.

16 comments:

  1. It is bit strange to comment on my own blog but I just wanted to say thank you darling for everything and the rolls were delicious! I think I'm getting better. I'm tired of staying in bed all day for sure.

    ReplyDelete
  2. So I can't say I like melon pan much but I do find this impressive. Also it makes me wish I was home.

    ReplyDelete
    Replies
    1. It was so good! I like warm it up in microwave for 20 or second. It is also good without biscuit topping but then you can't call that melon roll.

      Delete
  3. This comment has been removed by the author.

    ReplyDelete
  4. Sorry, I messed up. Wanted to say that I am majorly impressed by the guest blogger and hope that Akemi gets to feeling better soon.

    ReplyDelete
    Replies
    1. Thank you Jalna. I think I'm doing much better.

      Delete
  5. I loveeee melon bread! They are so sweet, fluffy and delicious. I would never even consider making them at home but this looks doable. Thanks for the great recipe!

    ReplyDelete
    Replies
    1. Thank you Jenny, My husband said that it was not hard at all to make. I like it very much.

      Delete
  6. Give my love to her. Hope she feels better soon! And what a lovely husband you are to fill the space in her absence :)

    ReplyDelete
    Replies
    1. Thanks Kankana. I'm biased but he is really good husband.

      Delete
  7. メロンパンは主人の一番好きなパンです
    一度だけ作った事がありますが、、なんか難しかったなぁ
    今度また湯くりたくなりました。

    明日は火曜日なので、またブログ更新日ですね!
    楽しみにしていますよ〜〜

    ReplyDelete
    Replies
    1. このレシピは結構簡単みたいですよ。私としては、最後にまたグラニュー糖をまぶして焼いてほしかったかも。 コメントありがとう。元気ですか?

      Delete
  8. What a guy!! Great job Kurk! I know you are a fantastic cook too though. Glad you are feeling better Akemi.

    ReplyDelete
    Replies
    1. Thank you Leanne. I agree with you, he is a awesome cook.

      Delete
  9. ご主人、すばらしい!めまい、なくなりましたか?無理しないで休める時に休んでくださいね。こんな美味しいメロンパン食べれるなら、私だったらずっと病気のふりしてます・・・ふふふふ。

    ReplyDelete
    Replies
    1. ありがとうなみちゃん。めまいはほとんどなくなりました。健康っていいなあとつくづく思える今日。でもまたメロンパン食べたい。

      Delete