Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp active dry yeast
- 1/2 cup warm milk
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/2 cup anko (sweet red bean paste)
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. Add warm milk and egg to the bowl and mix on low speed until a dough forms.
3. Add softened butter to the bowl and continue to mix on low speed until the dough is smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 350°F.
6. Divide the dough into 8 equal pieces and shape each piece into a ball.
7. Flatten each ball into a disc and place 1 tablespoon of anko in the center.
8. Fold the edges of the dough over the anko and pinch to seal.
9. Place the melonpan on a baking sheet lined with parchment paper.
10. In a small bowl, whisk together egg yolk and water.
11. Brush the egg wash over the top of each melonpan.
12. Use a sharp knife to score the top of each melonpan in a criss-cross pattern.
13. Bake for 15-20 minutes, or until the melonpan is golden brown.
14. Let the melonpan cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 4g
Cholesterol: 55mg
Sodium: 130mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 11g
Protein: 6g
Substitutions for ingredients:
- Anko can be substituted with any sweet filling of your choice, such as chocolate, jam, or cream cheese.
Variations:
- Add matcha powder to the dough for a green tea flavor.
- Use a different filling, such as custard or fruit preserves.
- Top the melonpan with a sprinkle of sugar before baking for added sweetness.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough to ensure a smooth texture.
- Let the dough rise in a warm place to help it rise properly.
- Use a sharp knife to score the top of the melonpan to prevent it from cracking during baking.
Storage instructions:
Store the melonpan in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the melonpan in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the melonpan on a plate or platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Dust the melonpan with powdered sugar or top with sliced fruit for added color and flavor.
Pairings:
Serve the melonpan with a cup of hot tea or coffee for a comforting snack.
Suggested side dishes:
Melonpan can be enjoyed on its own as a sweet treat, but can also be paired with fresh fruit or a scoop of ice cream for added indulgence.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth and elastic.
Food safety advice:
Make sure to store the melonpan in an airtight container to prevent it from drying out or becoming stale.
Food history:
Melonpan is a popular Japanese sweet bread that is known for its crispy, cookie-like exterior and soft, fluffy interior. It is often filled with sweet fillings such as anko, custard, or chocolate.
Flavor profiles:
Melonpan has a sweet, buttery flavor with a crispy texture on the outside and a soft, fluffy texture on the inside.
Serving suggestions:
Serve melonpan as a sweet snack or dessert, or enjoy it with a cup of tea or coffee for a comforting treat.
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Region: Japanese