Melon Pan (Video) メロンパン

subheading: Main Dough:

1 ¾ cup bread flour (1 Tbsp bread flour is 7.5 g; 1 ¾ cup + 2 Tbsp to be precise; more for sprinkling; If you use a measuring cup, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 225 g.)

3 ½ Tbsp cake flour (1 Tbsp cake flour is 7.5 g; No cake flour? Make homemade cake flour with flour and corn starch)

1 tsp kosher salt (Diamond Crystal; use half for table salt)

3 Tbsp sugar

1 ¼ tsp instant yeast (see Notes if you use active dry yeast)

1 large egg (50 g w/o shell) (beaten)

3 Tbsp whole milk (3 Tbsp + 1 tsp to be precise; keep at 86ºF/30ºC; I highly recommend using whole milk instead of reduced-fat milk)

3 Tbsp water (3 Tbsp + 1 tsp to be precise; keep at 86ºF/30ºC)

2 ½ Tbsp unsalted butter (cut into small cubes and at room temp)

subheading: Biscuit Dough:

4 Tbsp unsalted butter (at room temp)

½ cup sugar

1 large egg (50 g w/o shell) (beaten)

1 ⅔ cup cake flour (No cake flour? Make homemade cake flour with flour and corn starch)

½ tsp baking powder

subheading: Toppings:

2 Tbsp sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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