The melonpan is a very original Japanese dessert that combines a brioche dough with a sweet shortcrust pastry. The result, both aesthetically and in terms of consistency and obviously also of taste, is decidedly captivating. At first glance, the sweets appear as sandwiches similar to rosettes, but that checkered decoration that you see on the surface is actually made on a crumbly pastry shell, and serves specifically to allow the fantastic briochina contained inside to rise. In short, an extremely characteristic baked product, which I strongly suggest you try!
First of all, prepare the brioche dough: put the flour in a bowl and pour the sugar, egg and yeast in the center.
Start working, then add milk, butter and salt and knead until well strung (it will take at least 15 minutes).
Cover the bowl with a clean cloth and let it rest in a warm place for at least 2 hours or until it has doubled in volume.
In the meantime, start preparing the shortcrust pastry: combine flour, butter, sugar, egg, vanilla and lemon peel in a bowl and work quickly until you get a homogeneous dough, then wrap it with cling film and let it rest in the fridge for 1 hour.
When the brioche has doubled and the pastry has rested long enough, take them both again.
Divide the brioche dough into 8 loaves of about 75 g each and pirlateli to create well-rounded balls.
Roll out the shortcrust pastry and cut into 8 10-12 cm discs.
Wrap each briochina with a pastry disc, sealing it well on the bottom.
As they are ready, arrange the brioches on the baking sheet lined with parchment paper, then make the characteristic grill cuts with a sharp blade.
Pass the top in the granulated sugar, then bake for about 15 minutes or until golden brown in a preheated convection oven at 170 ° C.
Your melonpans are ready, let them cool completely before serving.
Melonpan is a typical Japanese dessert.
It has this name melonpan, because the shape resembles the melon.
It is a brioche with a topping of shortcrust pastry.
The flavor is a cross between a sandwich and a dessert, the texture inside is soft like a brioche and outside it is crunchy.
Here is the recipe.
Enjoy your meal.
- Medium difficulty
- Economic Cost
- Preparation time 40 minutes
- Rest time 5 hours
- Cooking time 15 minutes
- Servings 6
- Cooking method Oven
- Japanese food
Small sweet and fluffy rolls with a crumbly and fragrant shortcrust pastry shell. Melonpans - which are so called for the decoration that makes them look like small melons - come from Japan with a load of perfume and beauty to be savored.
For the brioche dough
- 300 g of flour type 0
- & frac12 sachet of Yeast Master Baker PANEANGELI
- 60 g of sugar
- & frac12 teaspoon of salt
- 1 teaspoon of PANEANGELI vanilla extract
- 1 egg
- 100 ml of milk
- 30 g of butter
For the pastry
- 100 g of sugar
- 60 g of butter
- 1 teaspoon of PANEANGELI vanilla extract
- 1 egg
- 200 g of flour type 0
- 2 terrines
- electric whisk (or planetary)
- baking sheet
- rolling pin
- tarot (or smooth-bladed knife)
In a bowl put the flour with half a sachet of Yeast Master Baker PANEANGELI and mix.
Add the sugar, half a teaspoon of salt and a teaspoon of PANEANGELI vanilla extract.
Add an egg and work by hand or with the mixer hook, gradually adding the milk. When the dough begins to form, add 30 g of diced soft butter.
Work the dough vigorously until it forms a smooth and uniform ball and let it rise until doubled in a bowl sealed with a lid or cling film. It will take about 2-3 hours.
While the brioche dough is rising, prepare the shortcrust pastry. In a bowl put the sugar, soft butter and a teaspoon of PANEANGELI vanilla bean extract.
Work with the electric whisk or the leaf hook of the mixer until you get a cream. Combine an egg.
Continue to work the mixture until the squouovo is completely incorporated, forming a light and slightly whipped cream. Add the flour and work quickly to incorporate it.
Wrap the pastry with cling film and let it rest in the refrigerator for at least 30 minutes.
When the brioche dough has risen, weigh it, turn it over on a pastry board and divide it into 10 equal pieces (about 10 pieces of 50 g). Do the same with the shortcrust pastry.
From each loaf of brioche and shortcrust pastry make balls. Roll out the shortcrust pastry with a rolling pin until you get a disk and place it on the ball of brioche dough to cover it. Mark the shortcrust pastry with a tarot or a smooth blade knife in order to obtain a grid on the surface.
Arrange the brioches well spaced on a baking sheet and let them rise for about an hour in a covered and sheltered place. Bake them at 180 ° C in a preheated static oven for 20-25 minutes, take them out of the oven when they are slightly golden on the outside. Melonpans are excellent to eat for breakfast or as a snack and can be filled at the moment with cream, cream or ice cream.
Download Milk Pan Recipe With Thermomix Pictures
Download Milk Pan Recipe With Thermomix Pictures. In a large bowl, sift the 00 flour and the potato starch. Melonpan is a little known brioche, very light and tasty.
Mimosa cake with the Thermomix: doses, times and speed. from farlofacile.com Simple and easy to prepare, this recipe can be used as a base for many desserts. It's super soft, you practically created a recipe that has nothing to do with milk pan. Vorwerk assumes no responsibility, in particular.
We all know the pan di stelle, the famous biscuits of.
This dessert is prepared with a liqueur from Molise based on. In the thermomix jug pour 150 g of water, 25 g of brewer's yeast and melt 2 minutes 37 & # 176c speed 1. Procedure for brioche bread with thermomix (gastronomic panettone): To prepare the milk pan recipe, whip the cream butter with the sugar, add 1 egg at a time and continue beating
To start, pour the lemon juice, apple cider vinegar and salt into the jug and mix for about 2 minutes at 100 & # 176 and speed 1.
The pan trunk can be made at home, in a short time and with great results, thanks to the legendary thermomix thanks to federica m.
Boil the water and enjoy your meal!
A light and soft brioche with yogurt typical of Asian cuisine, perfect to enjoy at breakfast.
With the Thermomix, cooking it directly in your home is really very simple, but let's see more than the detail the delicious recipe to create the cream of the moment.
Milk pan recipes from the best Italian cooking recipe blogs.
The milk pan is a typical Molise dessert, precisely from Campobasso.
Find out how easy it is to make this recipe with your thermomix & # 174 and look at the other proposals in the section this recipe was provided by a thermomix user & # 174 and therefore has not been tested by vorwerk.
Melon pans are delicious but they need a few tips to make sure everything runs smoothly:
- Slightly soften the butter and mix it with the sugar until it is completely melted.
- Add the egg at room temperature and mix until a smooth cream is obtained.
- Add some flour if the mixture is too wet but do not overdo it to prevent it from hardening.
- Avoid overworking the pastry and let it rest in the refrigerator.
- For the brioche dough, add the egg a little at a time so as to allow it to be completely absorbed.
- Knead in the bowl until the dough begins to stick together, then continue to knead it on a work surface to make it smoother and more compact.
- Form shortcrust pastry and brioche dough loaves of the same weight by forming a cylinder and then cutting into equal parts.
- When rolling out the biscuit dough, use a floured shelf and do not knead it too much so as not to heat the butter which would make the pastry too soft.
- Carefully engrave the sweets and with a sharp tool to prevent the dough from sticking to the blade.
x 5 melonpan:
For the biscuit base
- 25 gr of butter
- 35 grams of granulated sugar
- half beaten egg (about 25 g)
- 80 grams of flour for cakes
- 1/2 teaspoon vanilla baking powder
- flour to sprinkle the dough
- 140 grams of flour 00
- 30 grams of granulated sugar
- 1/2 teaspoon of salt
- 3 g of instant dry yeast
- 20 ml of milk
- 50 ml of water
- half beaten egg
- 15 gr of butter
- flour for kneading
- sugar for the surface
First you need to prepare the biscuit base that will go over the melonpan.
With a whisk mix the butter together with the sugar to create a creamy soda, then add the beaten egg and mix carefully, finally add the flour and knead to form a loaf that you will leave to rest in the fridge well floured and covered. from film.
Now let's prepare the bread, add all the ingredients leaving the butter aside because we will need it at the last one.
Once you have your dough, continue to knead it for a few minutes and then insert the butter in the center to incorporate it.
Let it rise for 40 minutes in the oven with only the light on or until it doubles.
Once doubled, divide the loaf of about 52 gr each in 5. Let the sticks rest on a cutting board covered with parchment paper.
Take the MelonPan biscuit base and divide it into 5 parts of 32 g each.
Now, take a ball of bread and cover it with the biscuit base in order to wrap the ball, pass the MelonPan in the granulated sugar and engrave it by lightly pressing the surface to create a grid.
Let rise again for 40 minutes and once they have risen cook them at 180 degrees for 12-15 minutes.
Let's prepare the melonpan together
Here are all the ingredients for the preparation of melonpan.
Ingredients for sandwiches
- 400g of flour type & ldquo0 & rdquo
- 100 g of Manitoba flour & ldquo0 & rdquo
- 1 sachet of vanillin
- 230g of milk,
- 100g of water,
- 60g of soft butter
- 60g of sugar,
- 12g of fresh brewer's yeast
- 1 pinch of salt
Ingredients for the pastry
- 250 gr of flour & ldquo00 & rdquo
- 1 sachet of vanillin
- 80 gr of soft butter,
- 80 grams of sugar,
- 1 whole egg
- 1 teaspoon of lime juice
When cooking shortbreads or sandwiches, the quality of the flour and its W index are of fundamental importance. too dry.
Ingredients for breading
For the loaf
Mix flour and sugar in a bowl. Then add the yeast: if you use the fresh one, remember to "crumble" it well.
Then pour in the milk, eggs and water, then stir until the flour has mixed well.
As soon as the dough is homogeneously mixed, transfer it to a surface and start working it.
It will feel sticky, don't worry and continue confidently for a few minutes.
At this point the dough will have reached a fairly compact consistency. Flatten it a little, put the butter in it and go back to working it. It will be sticky again but trust, your efforts will pay off when it's ready!
Continue to work it for about ten minutes in the video and in the images it is worked for 30 minutes, but the quantities have quadrupled. Time depends on the quantities. It will be ready when ironing it you can see the fingers on the other side as in the photo.
Now let it rise for about an hour. The ideal temperature is between 28 and 30 degrees. You can put it in a bowl and cover it well with plastic wrap.
After the time has passed, check the state of leavening. If when you insert a finger the hole remains then it is ready.
Now you have to divide the dough into 45 gram balls. Then cover them with a damp cloth and let them rest for 30 minutes.
For the crust
Mix the butter brought to room temperature with the sugar in a bowl.
Keep mixing well until it becomes whitish in color (to prevent it from separating later).
Add the egg. You may not even hit it before. Keep mixing intensely until everything is blended.
Now separate the flour into two or three parts. Put the first part in the mixture after having sifted it well, or it is easy for lumps to come out.
Mix well until the flour has completely combined with the rest. Then put the second part of flour by sifting it. Repeat until you have added all the flour.
Now wrap the mixture in plastic wrap and put it in the freezer for 30 minutes. It also goes well in the fridge for a little longer. It is important to cool it well.
After the time has passed, you have to work the dough again for a while and make it homogeneous. By doing this it will not crumble and no cracks will form when you go to bake it. If it is not cold enough, the butter will be sticky.
Take the 45g balls of the loaf dough previously leavened twice. Let the air out.
Now make 35g balls with the crust dough. Then roll it out circularly without making it too thin.
Now take a ball of the loaf dough and wrap it with the crust pastry.
The underside will remain uncovered and this is not a problem. Just pull it a little to make it take root. Be careful not to pull too much at the base or the top will become too refined resulting in an uneven cooking.
Repeat the process for all melonpans.
Put them in a pan, sprinkle with sugar, cut them perpendicularly and let them rise for 2 hours.
Keep the temperature below 30 degrees or in cooking the pastry will slip away and melt.
congratulations Rika, these little turtles are fantastic.
You are simply wonderful, Rika ^ __ ^ They are wonderful, loves .. you are too good.
You are a genius Rika.
A big kiss
Delicious, cute, brilliant! I guess your husband's grandmother was happy with this gift too: *
a hug Rika: **
Che amoreeeeeee: D & lt3 They are beautiful, tender and greedy. Too good, I'll never stop telling you :) I almost try to make these little turtles ^ _ ^ A big hug and congratulations, good evening my friend! : **
I haven't come to see you for too long, and I must say that your wonderful ideas (like this sweet turtle) give me so much joy. you make me smile. but here I am now. I steal a baby turtle. ) & # 9829
MelonPan, Original Japanese Recipe
THE MelonPan (メ ロ ン パ ン meronpan) or Melon Pan I'm a typical Japanese baked confectionery product, also known a Taiwan and in China.
They are gods sweet buns-brioches made of a soft dough and covered with a thin crunchy layer of biscuit.
They get their name from the similarity of the aesthetic form similar to the peel of melons.
The best MelonPan are located in Tokyo, in the Asakusa area, in the bakery / pastry shop Kagetsudo.
Let's go prepare the Original Japanese MelonPan!
- 250 g of flour 0*
- 50 g of flour 00*
- 20 g of milk skimmed *
- 7 g of yeast of dehydrated beer *
- 4 g of salt °
- 50 g of sugar °
- 150 g of milk °
- 20 g of seed oil °
- 20 g of butter °
- 160 g of flour
- 70 g of sugar
- 50 g of butter
- 1 teaspoon of vanilla essence
- 50 g of eggs
- sugar to garnish
- Mix all the ingredients well with the asterisk *. Form a dough, cover it with cling film and let it rest for 1 hour.
- In a large bowl, add the ingredients marked with the circle ° to the leavening: milk, sugar, salt, seed oil and butter. Mix in a planetary mixer until a smooth, elastic and homogeneous mixture is formed. Cover with cling film and let rise 2 hours until doubled. Then divide into balls and let them rise for another 1 hour.
- During the rising, prepare the biscuit dough by combining the remaining ingredients: flour, sugar, butter, eggs and vanilla essence. Divide it into balls that you will then roll out forming circles of 10 cm in diameter.
- With the circles line the leavened dough balls: overlap the disk on the sandwich and try to wrap it so as to completely cover the top, leaving the bottom uncovered where, with your fingers, you will pinch the bread dough in order to create a " rise ”to be able to grab the cake without touching the biscuit. With a tarot, form a lattice on the biscuit surface of each ball and then pass the biscuit part of the balls in the granulated sugar.
- Bake the MelonPans in a preheated oven at 180 degrees for about 20 minutes or until golden brown.