Melonpan (Japanese Melon-Shaped Bread)
How to make melonpan
Servings
5pieces
Cook Time
90minutes
Servings
5pieces
Cook Time
90minutes
Ingredients
Bread Dough
  • 140 g Bread Flour
  • 25 g Johakuto or Powdered Sugarsee the note below when using regular granulated sugar
  • 1/3 tsp Salt
  • 5 g Non-Fat Dry Milk Powderif dry milk powder is not available, use lukewarm milk instead of the lukewarm water.
  • 3 g Instant Dry Yeasta little less than 1 tsp (3g)
  • 1 tbsp Beaten Eggs
  • 70 ml Lukewarm Water
  • 15 g Butter
  • Bread Flourfor dusting
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
Bread Dough and 1st Fermentation
  1. Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
    Let’s make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
  2. Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
    Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
  3. Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
    Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
  4. Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
    Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
  5. Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
    Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
  6. As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
    As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
  7. The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
    The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
  8. Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
    Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
  9. Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
    Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
2nd Fermentation and Baking
  1. Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
    Let’s shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
  2. Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
    Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
  3. Line up the Melonpan on the baking sheet covered with parchment paper.
    Line up the Melonpan on the baking sheet covered with parchment paper.
  4. Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
    Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
  5. Let's bake the Melonpan. Preheat the conventional oven at  170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
    Let’s bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
Recipe Notes

If johakuto or powdered sugar isn’t available, grind granulated sugar with a blender or food processor. If you don’t have the equipment, you can also use regular granulated sugar but mix until the mixture doesn’t have a grainy texture and it is combined thoroughly. We used johakuto sugar in this recipe. Johakuto is the most commonly used sugar in Japan and has a slightly moist texture.
When making the cookie dough, remove the butter remaining on the balloon whisk thoroughly, and add it to the bowl. This process is important to keep the measurement accurate.
Be sure to bring the egg and butter to room temperature (approx. 20°C/68°F). When you push the butter with your finger, it should be soft enough to form a dent.
The fermentation time depends on its temperature so be careful not to over-rise the dough. You can also let the dough rise in a styrofoam box filled with warm water. In that case, cover the bowl with a plastic bag and make sure the steam won’t wet the dough.