ザックザクなメロンパンの作り方/How To Make Melonpan(一緒に作る製パン動画/275)

JAPANESE MELONPAN BREAD
Sweet & Crunch Rolls Of Japan
by Baker's Channel
Ingredients
175 g Bread flour
1 g Instant Dry Yeast
7.5 g Sugar (cane sugar)
3.5 g Salt
52 g Milk
60 g Egg (whole, mixed)
17 g Butter Unsalted (room temp)

Biscuit dough toppings
20 g Butter Unsalted (room temp)
35 g Sugar (cane sugar)
15 g Egg (whole, mixed)
55 g Cake flour
1 g Salt
Sugar, for coating

Directions

01. In a bowl, place bread flour,
yeast and sugar next to each
other and salt in the other
side. Mix the dry ingredients,
lightly.
02. Add the milk, mixed egg and
butter. Mix all the ingredients,
until blended and moistened
to form a dough.
03. Place the dough in a container,
cover it with plastic wrap and
the lid to avoid drying.
Let it rest for 60 minutes, at
room temperature (25 °C).
04. Or refrigerate the dough for
12 hours at 5 °C, for long
fermentation at low
temperature.
05. Dust the sticky dough and
board with flour, lightly.
Transfer the dough to the
board, gently. Deflate it and
cut in 4 pieces of equal
weight.
Pre-shape the rolls (deflate,
fold and roll each piece into
a ball).
Cover them with the bowl.
06. Let the balls rest for 45
minutes, at room
temperature (25 °C).
07. Make the biscuit dough:
In a bowl, soft the butter
using a spatula. Add sugar,
mix to blend, add egg and mix
well to form a paste. Add the
cake flour and salt, mix until
form the biscuit dough. Wrap
the dough in plastic and
refrigerate it for 60 minutes.
08. Dust the rolls and board,
lightly. Reshape each roll tight
(flat, fold and roll into a ball).
Arrange them evenly, in a
baking sheet, lined with
parchment paper.
09. Final fermentation:
Let them rest for 60 minutes,
at room temperature (30 °C).
10. Cut the biscuit dough in 4
pieces of equal weight.
Shape them into balls, wrap
with plastic and refrigerate for
30 minutes.
Flat and roll them into circles,
using a rolling pin.
11. Coat each circle, in one side,
with sugar. Place the topping
on each roll, gently, with sugar
coating side up.
12. Bake the melonpan bread
in pre-heated oven at 210 °C
(410 °F), for about 12 to
14 minutes.

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美味しそうです❗コロナの影響で家族のお世話で大変です(笑)頑張ってくださいね作ります感謝ですね🎵

いつもコッソリと動画を見て、パン作ってた隠れファンです。
元々パン作りしてましたが、外出自粛で買い物の回数減らす為にも、ほぼ毎日パンを焼いてます。
捏ねないレシピは作業時間が短いので、ちょっと疲れたな…という日でも作る気になれるので、本当に助かります。
雫食パンとかリュスティックとかヘビロテしてます。

他のパンも凄く美味しくて、パン作りが楽しくて仕方無いのですが、特にこのメロンパンの美味しさにビックリして初コメントです。

今まで食べた中で、1番美味しいメロンパンでした！！
こんな美味しいパンを自分で作ったなんて、信じられない✨
ありがとうございます！！

これからも陰ながら応援してます。