Melon Pan Recipe

Ingredients

Bread Dough

140g bread flour

25g sugar

1/3 teaspoon salt

5g non-fat dry milk powder

3g instant yeast

70ml warm water

1 tablespoon beaten egg, room temperature

15g unsalted butter, room temperature

bread flour for dusting

Cookie Dough

25g unsalted butter, room temperature

35g sugar

25g beaten egg, room temperature

80g cake flour

1/4 teaspoon baking powder

Bread flour for dusting

Cream the butter in a bowl.
Gradually add the sugar in two separate additions and continue to beat until the color turns white.
Now add the egg in four separate additions to the butter mixture and mix until it’s completely combined. Do not add the egg all at once. If you do, the batter will separate.
In a separate bowl, mix the flour, baking powder and sift into another bowl.
Add the flour to the butter mixture in three separate additions and mix thoroughly until fully incorporated. Be light with this and be careful not to over mix the dough.
Transfer the dough onto a plastic wrap. Neatly form it into a cylindrical shape. Cover and chill in the fridge for about 1 hour.
In a medium bowl, add the flour, sugar, salt, milk powder, yeast and mix well.
Add warm water to the beaten egg and whisk. Pour into the flour and mix evenly with a spatula.
Transfer the mixture to a pastry board. Knead until the dough is no longer sticky.
Flatten the dough and spread the butter. Pull the sides of the dough to the center and continue kneading. It will be very oily, but don’t worry. The dough will absorb the butter soon. Continue to knead for about 15 minutes until a soft dough is formed.
Shape into a ball and place it back to the bowl. Cover with a plastic wrap and let it sit in a warm place for about 40 minutes or until double in size.