O Meron-pan [メロンパン] ou pão de melão é um pão doce de origem japonesa bastante popular no Japão e faz bastante sucesso no ocidente O melon pan é macio, redondo e com uma cobertura semelhante a bolo.
It is called melon bread because of its melon-like appearance. Usually the bread does not contain melon, but sometimes they add melon essence to enhance the aroma. Some usually fill it with chocolate.
We also recommend reading:
- Japanese bakeries and Japanese breads
- 5 anime about bakery and confectionery
- Okonomiyaki - Japanese Pancake - Curiosities and recipe
Table of Content
The popularity of melon pan
The name "pan" comes from the Portuguese "pão", like all types of bread in Japan. While "meron" comes from the English melon. But it is believed to have emerged in Mexico.
The meron-pan is also popular in Taiwan, China, and Latin America (Mexico). They are made from an enriched bread dough topped with a thin layer of cookie dough. They can also be filled with chocolate sauce, whipped cream, or flavored cream.
There is also another variety of meron-pan that has a round melon shape and some have chunks of white beans. It is often popular in the Kansai and Hiroshima region.
In Hong Kong there is a pineapple bun (pineapple bun) very similar to melon pan. In comparison, Japanese style is lighter in weight and flavor, slightly drier, and has a firmer outer layer.
melon bread recipe
Below we have a melon bread recipe for you to make at home. The recipe consists of two parts, the dough consisting of the bread and the biscuit consisting of the crispy outside that surrounds the bread. Follow the steps carefully so you don't make any mistakes.
Pasta Ingredients
- 300g of wheat flour for bread
- 40g of sugar
- 1 medium egg plus water until completing 200g
- 24g softened butter
- 6g powdered milk
- 6g dry yeast for bread
- 5g of salt
Cookie ingredients
- 60g unsalted butter at room temperature
- 85g of sugar
- 40g beaten egg
- 180g of wheat flour
- 1/2 teaspoon of baking powder
- Choco chips (chocolate chips - optional)
- granulated sugar
How to prepare the melon pan
1- Start by preparing the cookie dough. Beat the butter until creamy. Add the sugar and beat until light in color. Add the egg in 2 or 3 additions, beating well after each one. Sift the flour with baking powder over the mixture and stir until a consistent dough forms. If you want, add choco chips at the end and finish mixing.
2 - Make a cylinder and wrap it in plastic wrap.
3 - Refrigerate and let it sit for at least 30 minutes. If the dough is not well chilled, it will be difficult to detach after being stretched.
4 - For the bread, prepare as you are used to. Suggestion: divide the flour into 2 bowls. In one, add the butter and salt, and in the other, the remaining ingredients. In the bowl with eggs, mix everything very well. Beat until bubbles form and it becomes an elastic dough.
5 – Add the contents of the other bowl and mix carefully until all the flour is incorporated into the dough.
6 - Throw the dough on the table and knead until it forms a smooth and soft dough. Don't add more flour, keep kneading until it comes off your hands. It takes time, but be patient. The more you knead, the softer your dough will be.
7 - Put the dough back in the bowl, cover with plastic wrap and let it rise for 1 hour or until doubled in size. After it has risen, give a few punches all over the surface of the dough to release the accumulated gas.
8 - Divide the dough into 12 portions (50g each). Shape into balls and let rest for 15 minutes.
9 - Remove the cookie dough from the fridge and divide it into 12 slices. Take one slice and put the dough back in the fridge.
10 - Open between two movies until a circle of about 10 to 12 cm is formed. Take a small ball of dough, lightly flatten it and mold it again. Then, place the ball in the middle of the cookie dough and close it with the help of the plastic wrap that remained underneath. Be careful that at the bottom the cookie does not completely cover the bread dough.
11 - Make cuts in the cookie dough and roll in granulated sugar. Place them on a baking sheet, leaving space between them.
12 - Let it ferment for another 20 or 30 minutes. Preheat the oven to 200ºC.
13 - Bake for 15 minutes or until lightly browned.