but I’m glad you found this recipe helpful! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Followed the recipe to the dot and the result was magnificent. Your very welcome. Once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough. 90 / 2,000 cal left. Summarizing, this bread recipe deserves A+, I’m totally changing the way i make breads now haha But the cookie dough sucks, im sorry. I am just so busy. Hi Jorge! , I see. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Wouldn’t it crack as the main dough rises? We fell in love with Melon Pan when we visited Kyoto last year. A few things from reading your comment. I made these when I had a full day to myself and they were so delicious, it was a long process but so delicious, and my family really liked them as well. In a large bowl, add 60 g (About 4 Tbsp) unsalted butter and mix with the silicone spatula until it becomes smooth. ❤️ I felt transported back to Japan instantly. This is time consuming but I’m sure worth the time. Wow, this is a huge compliment to me. I think it’ll come out differently, but it might be worthwhile to try with GF flour (rice four probably different texture). If you want it to look choco chip, I recommend adding in the cookie crust. It is an interesting bread. You did wonderful job! Oh yeah, I took a photo ???? Thanks so much for trying this recipe! If you live in a warm place, probably it is not necessary to heat up, but if you cook in AC, or in winter, it’s best to warm up. Nope, I live in a humid area. It was the first time I made brioche-like pastries and I’m amazed to see how easy and fun it was to make. We ate it at least once a day, plain or with ice cream. Hi Nami…… It’s look so delicious, I always want to make melon pan and I will try this recipe. I’m really happy to hear that my instructions were helpful! Then increase speed to medium and knead until dough is silky, smooth and elastic. Sorry I don’t understand but you’re talking about the cake flour? . So I found this recipe and it’s very different from the others, i tried. Otherwise, the freezer. So you have to work quickly so the dough won’t over-proofed. The manual is very easy to understand and it’s easy to bake to. Any tips on how to prevent that? We hope this helps! Hi Britt! Thanks for the detailed explanation, they really helped That said, can you please help explaining as to why the end result came out quite dry? Maybe you get to learn a few of your favorite dishes from the restaurant during this time. For information about our privacy practices, please visit our website. However, the screen layout with the ads kept moving around. When it’s optional, I usually note next to it saying (optional). All purpose is between. I have videos (stand mixer and hand kneading versions) and step by step pictures, so please read the instructions and tips carefully. . If you ever have any clue on why it didn’t rise at all, I’d be really glad to read it because I love melon pan so much !! Hi Nami thank you for you reply I don’t have an oven thermometer but next time I try this recipe again I will bake it for slightly longer – maybe 16 min instead of 14. After 15 minute of resting, flatten the main dough with your hand and fold in thirds. So glad you enjoyed it! There are lots of steps, but it’s easy and fantastic. Is that the way it is supposed to bake? That made me very happy. It gets complicated… so since I started baking, I buy only unsalted and sprinkle salt on my butter for eating bread (like a fancy restaurant LOL). Hi Christine! Fold the top half of the dough in half back toward you. After seeing your pictures, I want them even more, so I’ll make some today!!! Now they will beg you to make double portion. You can lightly dust your hands with flour to keep the dough from sticking too much. Thank you Ila! Defrost overnight in the refrigerator or microwave to warm up inside. xo. Hi Oliver! I’ve learned bread making from Japanese cookbooks and as a beginner bread maker, I really love how detailed each step was written. LOL. 8 % 1g Protein. I’d say start with small amount, like 1-2 Tbsp? . 3) sugar – when you add more sugar in the dough, it gives some moist, and if you increase in butter, it stays moist/not dry for a longer time. So if the bread dough doesn’t rise, it’s highly possible this is the case.
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