MELONPAN

RECIPE

Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.

INGREDIENTS AND PROCESS
Ingredients	Percentage(%)	Weight(g)	Process Name	Process
Primary mixing dough			Primary mixing dough
Semi-hard wheat flour	70	140	Mixing	Low 3min. Middle 1min.
Egg	10	20	Temperature of the dough	25C, 77F
Yeast	3	6	Bench time	2.5 Hrs.
Sugar	5	10
Vitamin-C	0.1	0.2
Water	32	64
Secondary mixing			Secondary mixing
Semi-hard wheat flour	30	60	Mixing	Low 3min. Middle 3min.↓L2M5
Salt	1	2	Temperature of the dough	28C, 82F
Sugar	20	40	First bench time	30min.
Skimmilk	3	6	Divided weight	40g, Melon cookie dough 30g
Butter	10	20	Second bench time	20min.
Yeast	0.5	1	Shape	Melonpan c.f. Remarks
Cold water	18	36	Fermentation	30C, 86F Humidity 75%
			Oven	200C, 392F 13min.

Melon cookie dough			Melon cookie dough
Cake flour	100	140		Sugar buttering
Sugar	50	70		Add egg gradually
Butter	25	35		Add melon oil
Egg	35	50		Add cake flour & BP
BP(Baking Powder)	1	14
Melon oil	0.2	3

Division	10 ea
Calorie	218 Kcal/ea

Remarks

How to shape Melonpan.
　 Melon cookie dough should be kept in refrigerator. Round both the divided bread dough and the melon cookie dough. Make the cookie dough flat shape like a beach sandal. Take it on your palm, put the bread dough ball on it and wrap up. After fermentation, draw sunrise pattern by card or knife.
[Photo. Melonpan]