Melonpan (Japanese 菠蘿包)

Bread Cookie Topping
100g Bread Flour 25g Butter
2/3 tsp Dry Yeast 20g Sugar
1 tbsp Sugar 1/2 Egg
3/1 tsp Salt 60g Flour
15g Butter 60g Cake Flour
1/2 Egg 1/2 tsp Baking Powder
40g Milk


Leave butter and egg in room temperature to melt it easy.

–  METHOD  –

– Cookie Topping:

  1. Mix all ingredients together. Sprinkle cake flour and baking powder.
  2. Rap with plastic wrap in even and leave it in refrigerator.
  3. Divide into 6 round shape with plastic wrap and scraper in 6cm diameter, then put in refrigerator.

– Bread: 

  1. Mix sugar, salt, yeast and milk (40℃) with rubber spatula.
  2. Add egg, bread flour, butter.
  3. Kneed it on a table until it becomes elastic with scraper. Add more flour if it’s sticky. Round it and place the dough back in a bowl.
  4. Cover the bowl with plastic wrap and let stand in a warm place for 1 hour to make the dough 1.5 times fermented.
  5. Take out dough on floured table and divide into 6 balls. Put cookie topping on it and powder with granulated sugar. Make grill pattern with scraper.
  6. Grease the donabe and place dough in it. Cover nabe with a lid and let stand for 30 min until 1.5 times fermented.
  7. Remove the lid and bake at 170℃ for 15min in oven. Then lower the heat to 150℃ for 10 min.