Japanese Melon Bread
Ingredients
Bread Dough
-
300
g
baker’s flour
-
40
g
butter, chopped
-
25
g
sugar
-
4
g
salt
-
160
ml
milk
-
1
extra large
egg
-
3
g
dry yeast
Cookie Dough
-
240
g
plain flour
-
1
tsp
baking powder
-
80
g
butter
-
80
g
sugar
-
1
extra large
egg
-
½
tsp
vanilla essence
-
to taste
granule sugar for sprinkle
Instructions
- Make the cookie dough by beating butter and sugar until light and creamy.
- Add the egg and vanilla essence, mixing until well combined.
- Fold in the flour and baking powder, then divide into 8 small balls and refrigerate.
- Combine egg, yeast, milk, and sugar in a bowl.
- In a large bowl, mix flour and salt, then make a well and add the liquid mixture to form a soft dough.
- Knead the dough for about 10 minutes until smooth, then add chopped butter and knead for another 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
- Divide the bread dough into 8 balls and knead until smooth.
- Roll out the cookie dough to 5mm thick, then wrap each bread dough ball with a cookie dough ball.
- Score the cookie dough surface diagonally and sprinkle with granule sugar.
- Place on a lined baking tray, cover with a damp cloth, and let rise for about 40 minutes.
- Preheat the oven to 180°C (356°F) and bake for 15 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
433
Total fat
14g
Total carbohydrates
64g
Total protein
9g
Sodium
327mg
Cholesterol
75mg
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