Steps to Prepare Speedy Melon Pan

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Ultimate Melon Pan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Which usually means that at any given time in your cooking cycle cycles there is quite probably some one somewhere that is worse or better at cooking compared to you personally. Take heart from this as the most effective have bad days in terms of cooking. There are various men and women who cook for different factors. Some cook in order to eat and survive although some cook since they actually enjoy the process of cooking. Some cook during times of emotional trauma yet others cook out of sheer boredom. No matter your reason behind cooking or learning to cook you should always begin with the fundamentals.

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Many things affect the quality of taste from Melon Pan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melon Pan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melon Pan is 10 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Melon Pan estimated approx 13-15 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Melon Pan using 18 ingredients and 22 steps. Here is how you cook that.

Why not have some melon pan?

Ingredients and spices that need to be Make ready to make Melon Pan:

1. Main Dough
2. 25 g cake flour (1/4)
3. 3 g kosher/sea salt (1 tsp)
4. 40 g sugar (3 Tbsp)
5. 4 g instant yeast (1 1/4 tsp)
6. 1 large egg (50 g (beaten))
7. 50 ml whole milk (3 1/2 tbsp; keep at 86 degrees F /30 Celsius)
8. 50 ml water (3 1/2 tbsp; keep at 86 degrees F/30 Celsius)
9. 35 g unsalted butter (2 1/2 tbsp; cut into small cubes and at room tempature)
10. 225 g bread flour (1 3/4 cup)
11. Cookie/Biscuit Dough
12. 60 g unsalted butter (4 tbsp; at room tempature)
13. 100 g sugar (1/2 cup)
14. 1 large egg (50g beaten)
15. 200 g cake flour (1 1/2 + 2 tbsp) (if don’t have cake flour mix flour and corn starch)
16. 2 g baking powder (1/2 tsp)
17. Toppings
18. 2 tbsp sugar

Instructions to make Melon Pan

1. Gather all ingredients
2. In a large bowl, combine bread flour, cake flour, granulated sugar, and kosher salt.
3. Add instant dry yeast and 1 large beaten egg to the bowl with dry ingredients.
4. Add milk and water, both at 86F (30C). Mix until combined.
5. Keep mixing until it forms a loose, sticky ball. Use the dough to collect flour from the sides of your bowl. Transfer the dough to a lightly floured work surface.
6. Start using the process of punching the dough in order to lengthen and stretch the gluten strands in the dough. Repeat for 5 minutes or so. Tip: If the dough doesn’t seem to be losing its stickiness, sprinkle more flour into dough.
7. After, stretch the dough about 10 inches (25 cm). Then put pieces of unsalted butter on top of the dough. Roll up the dough tucking the butter in, then continue the kneading process.
8. Finally, start banging the dough onto your work surface and fold it over away from you.
9. When the dough gets smooth, pull the end of your dough with your thumbs and fingers, stretching the dough into thin membrane. If the dough tears the gluten isn’t quite ready. Wait 2 minutes then try again.
10. Shape the dough into a ball. Place inside a bowl.
11. Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough has doubled, 1-2 hours.
12. In another large bowl, (for cookie part) add unsalted butter and mix until smooth.
13. Add granulated sugar and mix until they are blended together. Slowly add small amount of 1 large egg into the bowl and blend before you add more egg. Continue until well blended.
14. Sift cake flour and baking powder into the mixture. Mix, and make dough into a ball.
15. Cut the cookie/biscuit dough into 1/10’s
16. Roll the pieces of dough into 10 balls. Place on a baking tray covered in a baking sheet. Cover with plastic wrap and place in fridge for 10 minutes.
17. For the Main Dough (warming dough). Remove the dough with dough scraper and transfer to your floured work surface. Press the dough down to release gas in the dough.
18. Make the dough into a ball. Cut the dough into 10 pieces. Make the 10 pieces into balls. Put the dough on a surface covered with plastic wrap. Rest dough for 15 minutes.
19. Roll donut cookie/biscuit dough into about 4 inch (10-12 cm) Repeat with all 10 pieces.
20. Main Dough: After resting fold dough into a ball.
21. Wrap the main dough with the cookie/biscuit dough. Coat your ball with granulated sugar (2 tbsp) and remove extra sugar. Then use a knife to make a crisscross pattern.
22. Let dough rise about 50 minutes. When dough has risen, preheat the oven to 350F (180 C). bake for 13-15 minutes. Rotate the bread so bread browns evenly. Once bread is baked, cool for 5 minutes then eat.

While that is in no way the end all be guide to cooking quick and easy lunches it is excellent food for thought. The expectation is that will get your own creative juices flowing so you are able to prepare wonderful lunches for your own family without the need to perform too terribly much heavy cooking through the approach.

So that is going to wrap this up with this special food Recipe of Award-winning Melon Pan. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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