Melon Pan
Made few trays of melon pan (original & double chocolate) this time round - and they are insanely soft and fluffy, each filled with either dark chocolate or butter pieces and covered with
Ingredients
Bread
- 30 g Unsalted butter
- 2 tsp Salt
- 80 ml Semi-skimmed milk
- 1 Egg
- 50 ml Water
- 2 tsp Dried active yeast
- 200 g All-purpose flour/ bread flour
- 15 g Sugar
Filling
- 30 g Dark chocolate
- 30 g Salted butter
Cookie
- 1 Lemon
- 1 tsp Lemon juice
- 1 Egg
- 1 cup Cake flour
- 35 g Sugar
- 70 g Unsalted butter
- 10 g Cocoa powder
Instructions
Bread
- Add 200g all-purpose flour, 1 tsp dried active yeast, 1 egg, 2 tsp salt, 15 g sugar, 50ml water and 80ml semi-skimmed milk into a mixing bowl and mix thoroughly using hand until a dough begins to form.
- Transfer the dough onto a lightly floured surface and begins the hand-kneading process for 10 minutes until the dough gets more elastic and less sticky.
- Then, add 20g unsalted butter to the dough and continues kneading for 10 minutes until the dough is smooth and silky. (Hand kneading refers to - fold the dough, pull it apart, put it back together, bang it against the surface and repeat the whole process again.
- Place your dough back into a mixing bowl and set aside for proofing purposes for 1 hour for it to rise.
- After 1 hour, transfer the dough onto your work surface and punch it down to remove gas bubbles formed by the yeast.
- Then, divide the dough into 12 portions and smoothen each one into a round shape.
- Let it rise for another 15 minutes.
- Press the dough to release an additional gas bubble, wrap 5g of salted butter in the dough and repeat for 6 dough balls.
- Repeat the same process for the remaining 6 doughs, but wrap it up with 5g of dark chocolate.
Cookie
- Add 35g sugar, 70g unsalted butter, 1 egg into a mixing bowl and stir thoroughly.
- Add grated lemon zest (from 1 lemon) and 1tsp of lemon juice. (Adjust the sourness according to your preference!)
- Sift 1 cup cake flour and 30g ground almond on top of the batter (from Step 11) and whisk it until the mixture becomes sticky.
- Divide the batter into 2 portions: (i) On the first portion: make 6 round doughs out from this portion.(ii) On the second portion: add 10g cocoa powder and repeat (i) to get 6 cocoa dough balls.
- Flatten each "dough ball" under a cling firm and cool them in the fridge for 30 minutes.
Bake it up
- Wrap the flattened cookie dough from Step 15 on top of the bread dough from Step 10.
- Dip the surface of the wrapped dough into sugar.
- Carve the surface using a dough scraper to make the "tic-tac-toe" sign.
- Let it rise for an hour such that they double the size.
- Bake the buns in an oven preheated to 180 °C for 15 minutes.