The Meron-pan [メロンパン] or melon bread (melon pan) is a sweet bread of Japanese origin very popular in Japan and which is quite successful in the west. The melon pan is soft, round and with a cake-like icing.
It is called melon bread because of its melon-like appearance. Usually the bread does not have melon, but sometimes they add melon essence to enhance the aroma. Some usually fill with chocolate.
The popularity of the melon pan
The name "pan” comes from the English bread, like all types of bread in Japan. While “meron ” comes from English melon. But it is believed to have arisen in Mexico.
Meron-pan is also popular in Taiwan, China and Latin America (Mexico). They are made from an enriched dough covered with a thin layer of toasted cookie dough. They can also be filled with chocolate syrup, whipped cream or flavored cream.
There is also another variety of meron-pan that has a round shape of melon and some usually have pieces of white beans. It is usually popular in the Kansai and Hiroshima region.
In Hong Kong there is a pineapple cake (pineapple bun) very similar to the melon pan. In comparison, the Japanese style is lighter in weight and flavor, slightly drier and has a firmer outer layer.
Melon Bread Recipe
Below is a recipe for melon bread for you to make at home. The recipe consists of two parts, the dough that consists of the bread and the biscuit that consists of the crunchy outside that surrounds the bread. Follow the steps carefully to make no mistakes.
- 300g of wheat flour for bread
- 40g of sugar
- 1 medium egg plus water until 200g
- 24g softened butter
- 6g powdered milk
- 6g dry yeast for bread
- 5g of salt
- 60g unsalted butter at room temperature
- 85g of sugar
- 40g beaten egg
- 180g of wheat flour
- 1/2 teaspoon 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 whitish. Add the egg 2 or 3 times, beating well with each addition. Sift the leavened flour over the mixture and stir until a consistent dough forms. If you want, add choco chips at the end and finish mixing.
two - Make a cylinder and wrap it in plastic wrap.
3 - Refrigerate and leave for at least 30 minutes. If the dough is not well chilled, it will be difficult to unglue it after it is stretched.
4 - For 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 other ingredients. In a bowl with eggs, mix everything very well. Beat until bubbles rise and an elastic dough forms.
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. Do not add more flour, knead until it comes off the 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 ferment for 1 hour or until it doubles in volume. After it grows, give a few puffs across the surface of the dough to remove the accumulated gas.
8 - Divide the dough into 12 portions (50g each). Model in balls and let it rest for 15 minutes.
9 - Take the cookie dough out of the refrigerator and divide into 12 slices. Take a slice and put the dough back in the refrigerator.
10 - Open between two films until a circle of about 10 to 12 cm forms. Take a dumpling, knead it lightly and shape again. Then place the ball in the middle of the cookie dough and close it with the help of the plastic film that was underneath. Take care that the bottom of the cookie does not cover the bread dough completely.
11 - Make butchers in the cookie dough and pass in granulated sugar. Go arranging 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 colored.