{"id":13465,"date":"2025-04-05T17:18:51","date_gmt":"2025-04-05T09:18:51","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=13465"},"modified":"2025-04-05T17:18:51","modified_gmt":"2025-04-05T09:18:51","slug":"japanese-melon-pan-melon-bread-original-flavour","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=13465","title":{"rendered":"Japanese Melon Pan (Melon Bread, Original Flavour)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13468\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-1500x1163.jpg\" alt=\"\" width=\"650\" height=\"504\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-1500x1163.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-800x620.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-768x596.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan.jpg 2000w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13467\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-3-1500x1021.jpg\" alt=\"\" width=\"650\" height=\"442\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-3-1500x1021.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-3-800x544.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-3-768x523.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-3.jpg 2000w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">The Japanese melon pan, or melon bread, is a sweet bread that is baked with a layer of slightly crispy cookie dough at the top. It is baked in a similar way as the coffee bun (<strong><a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12771\" target=\"_blank\" rel=\"noopener\">Rotiboys<\/a><\/strong>) and Hong Kong polo bun, where the layer on top that is baked with the bun is the key to making the buns tasty and flavourful.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">The original flavour of the bun is not melon, it&#8217;s only the appearance that gives it its name. Nowadays, we can find melon pans in many different flavours though &#8211; orange, lemon, and even melon. I think melon pans can look a lot better if I have tried to score the lines more neatly.<\/p>\n<p><em><strong>Ingredients (bread dough)<\/strong><\/em>:<\/p>\n<ul>\n<li>Bread flour: 225g, sifted<\/li>\n<li>Cake flour: 25g, sifted<\/li>\n<li>Salt: 1\/2 tsp (5g)<\/li>\n<li>Caster sugar: 40g<\/li>\n<li>Instant dry yeast: 1 1\/4 tsp (4g)<\/li>\n<li>Egg: 1, beaten<\/li>\n<li>Whole milk: 50ml<\/li>\n<li>Water: 50ml<\/li>\n<li>Unsalted butter: 35g<\/li>\n<\/ul>\n<p><em><strong>Method (bread dough)<\/strong><\/em>:<\/p>\n<ol>\n<li>Combine bread flour, cake flour, salt, sugar and yeast in a mixing bowl. Stir to combine.<\/li>\n<li>Add egg, milk &amp; water. Using a dough hook, combine on slow speed till sides of bowl are clean.<\/li>\n<li>Add butter and continue to whisk till no streaks remain and dough is smooth, silky and elastic (use a windowpane test).<\/li>\n<li>Cling wrap and leave to proof in 38 degrees Celsius oven for 1-2hr till doubled in size.<\/li>\n<\/ol>\n<p><em><strong>Ingredients (biscuit dough):<\/strong><\/em><\/p>\n<ul>\n<li>Unsalted butter: 60g<\/li>\n<li>Caster sugar: 100g + extra for coating later<\/li>\n<li>Egg: 1, beaten<\/li>\n<li>Cake flour: 200g, sifted<\/li>\n<li>Baking powder: 1\/2 tsp (2g)<\/li>\n<\/ul>\n<p><em><strong>Method (biscuit dough):<\/strong><\/em><\/p>\n<ol>\n<li>Whisk together butter and sugar using a paddle attachment.<\/li>\n<li>Add in egg in small amounts at a time. Whisk till well incorporated.<\/li>\n<li>Sift in cake flour &amp; baking powder. Whisk till just incorporated. Remove from bowl and shape into a ball with your hands.<\/li>\n<li>Weigh out equal portions of dough and roll into 10 balls (about 41g each). Cling wrap and leave in fridge.<\/li>\n<\/ol>\n<p><em><strong>Method (Putting everything together):<\/strong><\/em><\/p>\n<ol>\n<li>Remove dough from oven. Press down flat to release gas from inside. Roll into a ball.<\/li>\n<li>Divide dough into 10 portions (about 46g each).<\/li>\n<li>Roll each ball of biscuit dough into a flat circle. Rest for 15min.<\/li>\n<li>Place one bread dough in the middle of a flat biscuit dough. Wrap around the bread dough but do not cover the base of the dough.<\/li>\n<li>Dip top of dough into a bowl of caster sugar to coat. Using a scraper, score the top into a criss-cross pattern. Repeat for the rest of the dough.<\/li>\n<li>Place dough on baking sheet. Cover in cling wrap and leave to proof in oven at 38 degrees Celsius for 50min.<\/li>\n<li>Preheat oven at 180 degrees Celsius. Bake 15min till set.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13466\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-2-1500x1079.jpg\" alt=\"\" width=\"650\" height=\"467\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-2-1500x1079.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-2-800x575.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-2-768x552.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2024\/09\/Melon-Pan-2.jpg 2000w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>This recipe was kindly adapted from Just One Cookbook&#8217;s <a href=\"https:\/\/www.justonecookbook.com\/melon-pan\/\" target=\"_blank\" rel=\"noopener\"><strong>Melon Pan<\/strong><\/a>.<\/li>\n<li>You can either add in a tsp of essence (orange, lemon, melon etc) or some matcha \/ cocoa powder to knead into the biscuit dough to enhance the flavours of the bread further.<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n10 buns<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=13465\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>The Japanese melon pan, or melon bread, is a sweet bread that is baked with a layer of slightly crispy cookie dough at the top. It is baked in a similar way as the coffee bun (Rotiboys) and Hong Kong &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=13465\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[46,124,349],"tags":[638,973],"class_list":["post-13465","post","type-post","status-publish","format-standard","hentry","category-bread","category-bun","category-japanese","tag-baking","tag-melon-pan"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"The Japanese melon pan, or melon bread, is a sweet bread that is baked with a layer of slightly crispy cookie dough at the top. 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