Click for the recipe: Japanese Melon Pan / ʽСɿ}
Angie's Recipes

Japanese Melon Pan / ʽСɿ}

 
Web schneiderchen.de

Recipe Category:

All Recipes / в˵ (731)
New Recipes / ² (16)

New: Hall Of Shame Hall of Shame

Forum / ̳

Asian / ʳ (23)
Baked Goods For Cats / èʳ (1)
Bread / (129)
Cakes & Muffins / (156)
Chinese / в (286)
Cookies / (58)
Dim Sum & Snacks / Сʳ (90)
Eggs / (24)
French / (29)
German / ¹ (60)
Greek / ϣ (8)
Holiday Specials / ʳ (10)
Ice Cream & Deserts / Ʒ (20)
Kitchen Basics / (4)
Pasta & Rice / (43)
Pies & Pastries / Ƥ (30)
Pork & Beef / ţ (38)
Poultry / (56)
Preserves & Sauces / (24)
Seafood / ζ (71)
Soups / (5)
Turkish / (3)
Vegetables & Tofu / ʱ߶ (99)

Conversions /

Links /

Prepared by Elvira Chan
Japanese Melon Pan / ʽСɿ}


Ingredients / :
Dough:
  • 100 g Bread flour
  • 2 g Active dry yeast
  • 12 g Sugar
  • 1 g Salt
  • 2 g Skimmed milk powder
  • 10 g Butter
  • 66 g Water
  • Some chocolate beans
Topping:
  • 26.6 g Butter
  • 30 g Sugar
  • 26.6 g Egg
  • 66 g Cake flour
  • 0.6 g Baking powder
  • A little of vanilla essence (or any other essence)
  • Sugar
:
  • 100 ߽
  • 2 ɽĸ
  • 12 ɰ
  • 1 ʳ
  • 2 ̷֬
  • 10 ţ
  • 66 ˮ
  • ɿ ԰ݱɣˮϲ
Ƥ:
  • 26.6 ţ
  • 30 ɰ
  • 26.6 ȫ
  • 66 ͽ
  • 0.6
  • ݾζã
  • ϸ

Method / :
  1. Mix all the ingredients for the dough except the butter and until the dough has become smooth and elastic. Add in butter and knead until gluten is fully developed. Cover and let rise for about 1 hour until the dough is doubled in size.
  2. While the dough is fermenting, you can prepare the toping. Beat butter and sugar until light and fluffy. Add in essence and egg and whip until well-mixed. Sift in the flour and baking powder. Evenly divide the mixture into 4 portions.
  3. Punch down the dough to release the gas when the fermentation is done. Divide the dough into 4 even portions and round up. Cover and let rest for 5-10 minutes. Stuff each portion with some chocolate beans and sealed.
  4. Take out the prepared toppings from the fridge and roll out. Coat each of the dough with a topping and press it down and spread it to cover as much of the ball as you can. It's ok if the bottom is bare. Coat the top with the sugar.
  5. Shape the topping with a desired cookie mould and let them rise for 40 minutes at room temperature until doubled in size. Bake in a preheated 170C/340F oven for about 10-12 minutes.

Details => Forum
  1. ţ⣬еԭϻϣʵر⻬Ϊֹճ档ţͣбĤ·2󣬴ԼҪ1Сʱ
  2. ŷ͵ͬʱƤţͺɰǴɫͽ裬ټ뼦ȡɸ࣬ȡֳ4ȷݣ䱸á
  3. ɺշָ4ȷݣԲʪǺãɳԼ5-10ӡɿ
  4. ӱȡƤߦסţײȫܷ⡣׽סײմǷۡ
  5. ñģ۳Լϲͼ·40һԤ170C/340Ch10-12ӡ

ϸ̳

"Japanese Melon Pan / ʽСɿ}" is part of these categories:
Asian / ʳ (23)
Bread / (129)

Do not show Chinese text

Back to Angie's Recipes

eXTReMe Tracker

@2007-2009 by Angie. It is forbidden to copy or reproduce pictures or other contents of this site without our permission.