Japanese melon buns Melon Pan

[Top layer (topping) No. 1]

Japanese melon buns Melon Pan

Category: Yeast bread

Kitchen: japanese

Ingredients
Top layer (topping) No. 1
3-4 table. lies. Sahara
0.5 g of soda
0.5 g baking powder
80 grams of flour for all purposes
2 tablespoons milk powder
55 gr. butter
2 tea. eggs (beaten)
a few drops of coconut essence (or vanillin, any other essence)
Coconut filling
1/2 cup soft butter (60-80g)
1/4 cup milk
198 gr. Sahara
139 gr coconut flakes
2 g of cinnamon (or a packet of instant coffee - dissolve the contents of the packet in milk)
8 gr. vanilla extract
Topping No. 2:
unsalted butter at room temperature - 80 gr
sugar - 90 gr
egg - 80 gr (2 small eggs)
millet flour. - 200 gr
baking powder - 1 tsp
melon oil - a few drops

Cooking method

• For the filling - mix everything from the container and heat over the fire, good
• stir (5-7 minutes)
• These ingredients will be enough to fill all the buns.
• I also like to use powdered milk in the dough, and therefore, although I found many recipes for similar buns, I baked these. But in most recipes, the top sand layer in these buns is notched with squares, so I kneaded a double portion of the yeast dough in the HP. And for the top layer - topping, I prepared the dough according to two recipes.
• You can do without melon oil or add vanilla essence.
• So, in order.
• Let's start with yeast dough.
• Heat milk to steam temperature, dissolve honey and yeast in it. Set aside for 10 minutes. Sift flour into a bucket of HP. Then milk powder, an egg (since I kneaded a double dose, then 1 egg went into the dough), Pour the milk-honey-yeast mixture on top and turn on the Pizza program. After the bun has formed, add the sliced ​​plums. oil (it must first be removed from the refrigerator so that it is softened) and salt. After the end of the program, let the dough come up in the oven turned off until it doubles. My dough has risen to the edge of the bucket.
• While the yeast dough is proving, we make two types of topping. Put the prepared topping (under the film) into the refrigerator for an hour.
• Let's start cutting buns. Divide the yeast dough into equal pieces weighing 62-63 grams. We form balls. I got 16 buns (double dose). Eight buns are wrapped in the topping of the first recipe, and eight in the second topping. The first topping does not need to be cut. And I cut the second one with molds. Cut carefully so as not to cut right through to the yeast dough. Before cutting, the buns must be dipped in a saucer with sugar (only the upper part!). Now we cover the buns with foil and - for proofing for one hour. Bake in an oven preheated to 200 degrees for 15-20 minutes until browning.
• 
• Place the bun on the right palm, and pull the topping around with your left fingers. When you do, you will immediately understand how, it is very simple in fact.
• 
• 
• These are buns covered with topping according to the first recipe.
• 
• These are buns with a second topping.
• 
• PS In the first topping, instead of melon essence, I added a pack of vanilla sugar and 1 tsp. baking powder (instead of 0.5 g of soda and 0.5 g of baking powder), and in the second - about one and a half teaspoon of orange peel. The first topping does not need to be wrapped underneath. It is enough just to cover the yeast bun with a sand cake halfway down, because the topping flows down during baking.

Note

Main source 🔗

Author's words:

Delicious buns with aromatic silky gingerbread
top layer. These buns are very popular in South America, China, Mexico ... and now I understand why ...
Melon Pan, Bo Lo Baau, Pan Dulce ... under these * codes
Under the clandestine names * the bun lives its underground espionage life in different parts of the world.
Very unusual and tasty. Highly recommend.
Melon - in English means melon, these buns are very similar to
small honey melons.

Dough

250 grams of bread flour.
20gr. powdered milk.
125ml warm milk.
30 gr. honey
3/4 teaspoon yeast.
1/2 egg
a pinch of salt.
unsalted butter at room temperature - 25 gr.

Dissolve honey in milk, add yeast and leave for 10
minutes. Then add flour and eggs.
Knead the dough at low speed, then add salt and butter
and knead the dough until the gluten is well developed. Dough
will be elastic, but a little tight.
Put the dough in a greased bowl and place in a warm
place until the dough is doubled.
- Knead the dough (I kneaded it without flour, right in the bowl).
- Divide into 9 pieces (I made a double portion of the dough, divided
into pieces 65 g).
- Leave under the plastic for 10 minutes.
- Form buns (the dough molds well and you need flour
quite a bit, only to the dust of the desktop).
- put buns on grease. cover the sheet with plastic (or in
large package) for 30 minutes to increase 2 times.
--Mix all ingredients for the top layer, lay out
about a teaspoon of this mixture for each bun.
- Bake 12-16 minutes T200S / 400F.

The buns will grow more in the oven, the top layer will blur and
will be like a shell. It is very tasty to eat these buns right after
baking, then the top layer will be slightly crispy, cooled
the buns are also very tasty - the top layer will be soft.
Such buns can be baked in tall forms - cups, I
I tried it, but my shape was not deep enough, although it also worked out well.
In a bun in * free flight *, the top filling drips slightly onto
sheet. It turns out very tasty with coconut filling, so juicy
the filling and creamy top make this bun easy
unforgettable - if I were a poet, I would write poems about this
yummy. And this bun smells like a real temptation !!! For some reason, I wanted to make these buns first, probably because the recipe contains powdered milk.

This recipe suggests poppy filling.
I made half of the coconut buns with raisins and
a few buns without any filling.

Eat ready-made buns with milk !!! Mmmmmm ...

The husband closed his eyes and held out: "Yaponaaa maaat !!!"

Citizens !!! Don't be intimidated by the recipe !!! Making buns is VERY EASY !!! The yeast dough is kneaded by the stove, they themselves quickly muddied the shortbread dough, and wrap one in another !!! FSE !!!

Well!!! And which of us is a Monster ?? until I read to the end, I almost didn’t go ... tomorrow I’ll run to look for powdered milk, I’ve just spent a lot of dry milk with you and I never had it ... and without it in any way? well tell me you can

You can, Suslyonysh ... Do it without it for now, and then, when you buy it, repeat it on the LSI !!!

Wort, if all that stops is the lack of milk powder, then you can do it without it
I just need to mature to this point, I'm tired of reading, and I can only do
Here's what I didn't understand, but how do buns grow under topping ?? or they do not grow or the topping should crack ???
Gasha, and you, as I understand it, did not stuff them with anything ??

[Luchochek]

Luchochek, the first topping cracks, but due to the large amount of oil, the cracks themselves stick together during baking, and the second topping is very elastic, it stretches with the growth of yeast. By the way, buns greatly increase in volume, so they must be laid out on a baking sheet at a decent distance from each other. Luchok, don't be afraid !!! The recipe just seems complicated, but making buns is really a pleasure!

Luchochek, I didn't stuff anything, because I don't have poppy seeds. And my husband does not like coconut, in general, they just ordered homemade buns without filling, they said: "We are losing weight !!!"

You can, Suslyonysh ... Do it without it for now, and then, when you buy it, repeat it on the LSI !!!

Nifiga. No way! Powdered milk always gives a creamy taste to pastries. Buy milk powder, Wort. And that's it! (This is an inexpensive pleasure.)It is very much added to many breads. I laid out buns here (Oktyabrenok, it seems, gostovsky), so there is all a chip in 100g of powdered milk.

[Recipe number 2]

Tus, well, clear pepper, which is better with milk powder and taste and splendor, but if you don't buy it, then buns will still work ...

Now we had breakfast with the whole family of Japs, and they unanimously agreed that the buns covered with the first topping are tastier, and the cracks on the surface just resemble a melon.

Here is a recipe for buns without using milk powder.
Hence: 🔗

Recipe number 1

For 8 rolls

I usually bake this recipe.

"topping" is the name of the shortcrust pastry used to cover buns
50g cold butter (I use margarine)
35 g sugar
175 g flour
1 egg
vanillin (or other flavor additive)
(sometimes a little baking powder is added, but I don't)

Dough
300 g flour
70 g sugar
+ sugar for the surface of the buns
50 g butter (margarine)
90 ml water
10 g fresh yeast
1 pinch of salt

filling (marmalade, chocolate, etc.)

Knead all products quickly for topping. Knead quickly as the oil may become too soft. Wrap the dough in plastic wrap and refrigerate for 1 hour
For the test, dilute the yeast in warm water, add sugar, oil, salt, mix. Add flour, knead the dough (it is better to add a touch of flour so as not to knead too hard, heavy dough)
Cover and put in a warm place.
Divide the matched dough into 8 equal parts.
Each can be filled with filling. (sometimes I bake without filling)
To do this, roll each part into a layer and put in the middle of marmalade, or chocolate, etc. then pinch the edges of the bun very well.
Place the buns on a baking sheet with the seam down, cover and let rise for about 20 minutes in a warm place. When they rise, remove the topping dough from the refrigerator, divide into 8 parts, and roll it into a layer. The dough breaks very hard (for me) during rolling, so I roll it between two layers of regular film. Rolls out easily, evenly and does not stick to the rolling pin. Put a bun in the middle of the topping and wrap it in the topping. But the edges of the shortcrust pastry should not join together. Sometimes the edges of the shortcrust pastry are only slightly tucked under the bun.
Dip the buns in sugar, while do not forget that the bun has already risen a little before it is "wrapped" in the topping and everything must be done carefully so that the dough does not "settle"
Then carefully make cuts on each bun with a knife (I got carried away and cut the yeast dough a little. As a result, the filling leaked out of some buns)
Place the buns on a baking sheet and let them rise again for 30 minutes in a warm place
Heat the oven to 180 degrees and bake the buns.
I bake at 200 degrees.
It is also recommended to cover the buns with foil after 15 minutes, but I bake them perfectly and do not burn, I don’t.

Recipe number 2

In this recipe, the dough is very fluffy and delicious. A very good recipe. I don't like the dough for topping

For 10 rolls

For the test
110 ml milk
12 g fresh yeast
200 g muki (it takes me a little more)
50 g sugar
1 egg
20 g margarine
some salt

for topping
40 g sugar
40 g margarine
1 egg
1 tbsp. l milk
140 g flour (it takes me more)
4 g baking powder
vanilla sugar

For dough, dilute yeast in warm water, add sugar, butter, egg, salt, mix. Add flour, knead the dough (it is better to add a touch of flour so as not to knead too hard, heavy dough)
Cover and put in a warm place.
Divide the matched dough into 10 equal parts.
Each can be filled with filling. (sometimes I bake without filling)
put the buns on a baking sheet, cover and let rise for at least 20 in a warm place
when they rise, knead the topping dough
and then everything is according to recipe number 1.

And here

🔗

recipe for sponge dough for buns, and step by step preparation with photos from the book.

The dough is wonderful! so pleasant to work, behold, it rose like


They are standing on the proofer for now, there was not enough topping for one bun, but oh well.

You are my beloved Gopher !!! I was even afraid to think, let alone ask you - how are you? Smart girl! I'm waiting for the ready-made ones. Have you bought milk powder?
In a whisper, grumpily: how could there not be enough topping if the dough is immediately divided into the required number of pieces ??? !!!

I bought milk, but of course, Scarecrow, like yesterday, threw on me, so from the morning she rushed

From so always! it is necessary to criticize and FSE! even if in a whisper, and I did not share right away, but tore off it in a simple way ... that's not enough
and in catching up, tuning then I did one dose of this! pancake! double dough, and the current of the same type and one portion ...

How they got up so big, fluffy! And it's delicious, kaaak, girls, you must try it! on top, a delicate delicious crust, inside an airy bun, right with such fibers .... mmmmmm

[Suslya,]

Suslya, well done
you look and Mistletoe and I will follow you, well, I just WANT these buns
So ... my head is swelling, Gasha presented more options, so what recipe is the most delicious ?? ...

[Luchochek]

Luchochek, well, as you know, I didn't bake all the recipes. I liked the first topping buns the most.

PySy And Suslya in a panama hat forgot to dip them in sugar !!!

Well, I forgot, and the tuning is so sweet! so this sugar is not really there

Tanya, did you make topping according to the first recipe?

Yeah, you said you liked him better today. Oh noooo! I wanted the first, but did the second! changed my mind in general ...

[Suslya]

Conversations for 7 pages, and only baked one Suslya
I decided to correct the situation



The rolls turned out to be huge from tiny balls, I divided them into 57gr each.
The aroma during baking was such that the husband unexpectedly came to dinner
My husband generally loves rolls and shortbread dough, so he really liked it. I think we still need to try them with filling, with coconut - it must be fabulous
Gasha, Thank you

I confirm - making it easy
Yes, I did with the first one, since you said that he was better
I, damn it, also wear a hat today, although I usually don't wear hats - I put them in the topping instead of 2 hours. l. eggs, 2 tablespoons - my husband does not feel like an egg, so we have already shared - I ate one bun, the other seven to him
And I will make myself with a coconut filling very much, so I will try some more topping option, since you introduced them

[Gasha]

Gasha, Galya, and what, in topping 0.5 grams, not 0.5 tsp. soda and baking powder?

Lud, I put a teaspoon of baking powder

Galya, I got mushrooms, not melons, but the flora is also very tasty! I made with coconut filling - coconut with cinnamon is a song

and mushrooms, because I read - put 1 hour. l. topping on the bun, it FLOWS down the bun. not a fig does not flow down but still very tasty and beautiful

You cho cited mulberries to me ??? What are you? Do you think I haven't read it? In American recipes, they often flop in dough and soda and baking powder ... Well, Duc is it - Americans !!!

There is some sacramental meaning in this. I'm serious. I read. But I don't remember which one. Need to find...

[Why is there both baking soda and baking powder in the recipe?]

There is some sacramental meaning in this. I'm serious. I read. But I don't remember which one. Need to find...

Why is there both baking soda and baking powder in the recipe?

In the baking powder, the amount of soda and acid is selected in such a way that they react without residue. But the recipe may contain foods that have a strong acidic reaction. It’s for them that extra soda is put in.
Acidic baking products:
- fermented milk products (sour cream, kefir, yogurt, whey, yogurt, etc.),
- fruit juices and purees,
- vinegar and crystalline citric acid,
- honey,
- sugar syrups,
- chocolate and cocoa,
- eggs.
PySy. In my opinion, it's so complete garbage ... You might think that we regularly, when eating one egg and two tablespoons of sour cream, then gulp soda ...

[Gasha]

Gasha
Only the divine taste of buns saved you from inevitable reprisals !!! Oh, 5g. I think it was on the tip of a knife.



Poppy filling.I steamed the poppy twice, then rubbed it with sugar:



And this experimental one:

girls, I have scales up to 0.1 g, so 0.5 g of soda is half a measuring spoon measuring 1/8 hour. l. if you measure on a teaspoon, then you need to type on the tip of the spoon so much that a slide of soda occupies an area of ​​up to 5 mm from the tip of the spoon (I don't know, or you can understand what I wrote here)

[this recipe]

Girls, and I did our work with mistakes
Yesterday, in my buns, I was not satisfied:
a) size - these were not buns, but some kind of buns
b) I did the wrong topping, and he stanksmelled like eggs so that it was only good for feeding bread to her husband
and he ate them all in the evening - it went well with milk
Well, in short, I thought I thought and did this:
a) I took the dough by this recipe, the dough is too good - tender, rich, and also Japanese
I kneaded a full portion of dough, made bread out of 2/3, made 10 buns of 40g each from the rest.
b) I made a coconut filling, it turns out a lot, I have half left,
c) the topping was done according to the same recipe, No. 1, but with the correct proportions.
and here are the divine delicious buns ready:



very tender and very tasty

Would you like to try another topping? So that the patterns can be cut?

[Scarecrow]

Scarecrow, although I am also not a fan of sawdust, but the boiled coconut, as according to the recipe, does not crunch at all on the teeth, like chewed straw, but it becomes very soft and uniform delicious

Galya, take a cut, my honey was buckwheat, because the loaf is the color of baked milk.

and I don't understand why u onion coconut is not brown with cinnamon?



Galya, they are delicious, your rolls! just cut the last one in half, I think half, wait, half in the morning ... yeah! no matter how !! I took both of them in turn! a couple more of these buns, and sho my figure? exactly, Japanese mother!

I took both of them in turn!

Luda, my husband in such cases says - I will lose weight, cut in half ............. and eat both halves! The rolls are really delicious. I would say that for me today they are the MOST delicious!

Melon Pan Japanese Melon Buns
the bun is made with melon oil. where will you get it? we don't sell it at all

Melon pan
For 12 buns you will need:

For the test:
bakery flour - 300 gr
dry yeast - 6 gr
sugar - 36 gr
salt - 5 gr
powdered milk - 6 gr
warm water - 200 gr
unsalted butter at room temperature - 30 g

For "topping" *:
unsalted butter at room temperature - 80 gr
sugar - 90 gr
egg - 80 gr (2 small eggs)
cakeflour flour - 200 gr
baking powder - 2 gr
melon oil - a few drops (you can do without or add vanilla essence)

Roll sugar.

Making the dough:
In a bowl, combine sifted flour, sugar, salt, milk powder and yeast.
Pour in water and knead the dough (the dough will stick strongly to your hands, this is normal), kneading for 5 minutes - add oil and continue kneading until the dough stops sticking to your hands and everything else, and knead for another 5-10 minutes, periodically beating on the table Form the dough into a ball, put in a greased rast. deep bowl with butter, cover with foil and put in a warm place for 40 minutes, until doubled
------------------------------------------------------------------------------------
While the dough is coming up, we do "topping":
Beat butter with sugar until white, add melon oil, then add lightly beaten eggs in small portions - beat well, add flour sifted with baking powder and quickly knead the dough.
Divide the dough into 12 equal parts, shape into balls and refrigerate.
-------------------------------------------------------------------------------------
Gently remove the matched dough from the bowl, press down with your palm and divide into 12 equal parts, cover with a damp cloth and leave for 10 minutes.
-------------------------------------------------------------------------------------
Roll the chilled dough for "topping" on a foil, put a ball of dough on top.
Press the "topping" against the dough ball using the plastic.
Remove the film and form a neat bun.
Dip the bun in sugar only on the "topping" side.
Make not deep cuts so that the bun turns out to be in the box.
Line the baking sheet with parchment and put the buns at a decent distance from each other, because the buns grow very much. Cover the baking sheet with the buns with foil and put in a warm place for 40-50 minutes.

Bake the matching buns in an oven heated to 180 ° C for 15-20 minutes. to a slight "blush".

[mini bars]

here's your third run:


this time the dough was made according to the Stellins' recipe mini bars
These are the most gentle! mmmm ... just melt in your mouth

[Background.]

Background.
The husband is an anime fan. In the next series, there was a battle of bakers for the best bread. It should be noted here that in Japan, as such, bread is not eaten, only rice cakes or these melon buns. So there (in the anime) every 3 minutes you could only hear - melon buns! melon buns!
As a result, the husband became interested, come to me - can you?
Well, I certainly am smart about the net. Only 2 references to melon buns, and then, based on the composition, it is charlotte, not a bun. I look at the pictures in the search engine - in the pictures there are just the desired buns. I poke into the exile - well, kaneshna, who would doubt it, but I didn't finish it right away, stupid - of course this is Bread's link !!!
History.
For 2 days I walked in circles, got together with the spirit (I dislike shortbread dough, I always knead too much, it turns out hard cookies).
Blinded. Everything is as in 1 message, 2 toppings and a filling of coconut flakes. It turned out AWESOME.
Nobody understood what was in the filling. But everyone liked it.
Personally, I liked topping # 2 more. Loose, more like a cake sprinkle than a sandy layer (the one that is lighter in the photo).
The buns in the oven grew 3 times, I did not expect that they would be so open.
The final.
All are devoured, they are groaning, because there was no strength to refuse, but it was difficult to climb, after dinner, but before going to bed)))
The fan husband said it worked out great.

🔗
🔗 on 🔗

[Venka]

Venka , welcome to the family of lovers of Japanese Gashin buns and not only! Your rolls are excellent !! And the story with the prehistory and the ending is just like a dective !!!

[Venka]

Venka, sorry, I could not answer right away !!! Awful welcome to the new Japanese !!! And the buns and the story - superrr !!!

I also come to you with my rolls

Made according to this recipe and this technology:


technology


in a mini oven until after

ps. the sixth loaf does not count .. it was just an egg XL

[Gypsy]

Gypsy, beautiful buns!

[Gypsy!]

Gypsy!I got aesthetic pleasure from watching the video - everything is so neat, every little thing, every movement is thought out. We need to learn and finally buy a scale !!! (as well as live beautifully and eat little).

Traditionally, no photo report
Finally, the buns have reached their turn! After the "Parisians" Anyuta showed her husband two pictures of buns, these and striped puffs, chose these. No wonder, chocolate is not particularly fond of
I put the dough on 250 grams of flour, just added a little sugar to the dough so that no one would say that the rolls are unsweetened. I ignored the filling, made two half portions of toppings. Blind 10 small buns, tune them. When proofing and baking, small, neat buns turned into neat buns. I liked both options, in the morning I specially sawed off halves from different buns, my husband definitely chose topping # 2.
Gashenka, thanks for the recipe !!!

[Linochka]

URRRAA !!! Linochka, I am so glad!!! To your health !!!

Gashenka! Thanks for the delicious, delicious buns Here is my humble report:

To your health, Svetul! They are not modest at all !!!