How to Cook Yummy Melon Pan [Melon-Shaped Bun]

Cooking might be one of the earliest abilities on the planet. That does not mean that there are any limits to the expertise readily available for the chef curious about increasing his/her skills. Also the finest cooks, also specialists, can constantly locate brand-new dishes, techniques as well as methods to improve their kitchen abilities, so lets try this Melon Pan [Melon-Shaped Bun] recipe, we hope you like it.

You need to prepare Cookie Crust.
Use unsalted butter, room temperature.
Use granulated white sugar.
You need to prepare lightly beaten egg.
Prepare low protein wheat flour/cake flour.
You need to prepare pandan paste, can be substituted with 1 tsp matcha powder.
Prepare Bread dough.
Provide high protein wheat flour/bread flour.
Provide low protein wheat flour/cake flour.
Use granulated white sugar.
Provide salt.
Provide instant yeast.
Provide milk, warm to 40-50°C or follow your yeast product instruction.
You need to prepare lightly beaten egg.
Provide unsalted butter, room temperature.

Short Tips:

Youtu.be/nb9H_KNQ0ok.
Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined..
Add egg and whisk until well-blended..
Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly..
Transfer onto a cling wrap. Wrap and refrigerate until firm..
Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center..
Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed..
Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough..
Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead..
After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size..
Meanwhile, divide cookie dough evenly into 10 balls. Refrigerate again with a cover..
After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out..
Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press..
Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center..
Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped..
Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie..
Place on a baking sheet and cover with a cling wrap. Repeat with the rest. Let them sit and rise until one and a half times bigger..
Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes..

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