- - - Japanese Melon Bun - Japanese Melonpan - Melon Pan

更正 Correction: In the video, the “Mellon“ is a misspelling for “Melon“ 日式菠萝面包，更确切应该叫蜜瓜包，是一种很受欢迎甜面包。在很多动漫作品里你都会看到它的身影，像是在“灼眼的夏娜”中蜜瓜包是夏娜最爱食的食物、“凉宫春日的忧郁”的阿虚也经常吃蜜瓜包。 蜜瓜包的制作方法是在面包上放一层生的曲奇面团后再烤制，使外皮非常香脆。虽然叫蜜瓜包，但同样有很多口味，像是巧克力、抹茶、红豆等口味也深受人们喜爱。 Japanese-style pineapple bread, or melon bun, melon pan, is a very popular sweet bread. You will see it in many animation works, such as in “Shakugan No Shana“, the melon bun is Shana's favourite food, and in the “Melancholy of Haruhi Suzumiya“, Axu often eats melon bun. The melon bun is made by putting a layer of cookie dough on the bread and then baking it to make the skin very crispy. Although it is called honeydew bun, it also has many flavours, such as chocolate, matcha, red beans and other flavours are also popular. 🍞12颗面包配方 Recipe for 12 buns ❀面包材料 Bread ingredients: 高筋面粉 Bread Flour 480g 即溶酵母 Instant Yeast 盐 Salt 6g 糖 Sugar 96g 奶粉 Milk Powder 16g 冷水 Cold Water 232g 全蛋液 Whole Egg 72g 无盐黄油 Unsalted Butter 72g （软化的黄油温度在19°C-23°Ｃ，65F-75F) ❀菠萝皮 Topping Ingredients: 无盐黄油 Unsalted Butter 60g 糖粉 Icing Sugar 45g 全蛋液 Whole Egg 24g 高筋面面粉 Bread Flour 120g 抹茶粉 Matcha Powder 2g (配80g饼干面团 For 80g Cookie Dough） 可可粉 Cocoa Powder 3g (配80g饼干面团 For 80g Cookie Dough) 如果你喜欢厚的菠萝皮，你可以将菠萝皮x2。 If you like thick cookie topping, you can use double topping ingredients. 🍞6颗面包配方 Recipe for 6 buns ❀面包材料 Bread ingredients: 高筋面粉 Bread Flour 240g 即溶酵母 Instant Yeast 4g 盐 Salt 3g 糖 Sugar 48g 奶粉 Milk Powder 8g 冷水 Cold Water 116g 全蛋液 Whole Egg 36g 无盐黄油 Unsalted Butter 36g （软化的黄油温度在19C-23Ｃ，65F-75F) ❀菠萝皮 Tipping Ingredients: 无盐黄油 Unsalted Butter 30g 糖粉 Icing Sugar 23g 全蛋液 Whole Egg 12g 高筋面面粉 Bread Flour 60g 抹茶粉 Matcha Powder 1g (配40g饼干面团 For 40g Cookie Dough） 可可粉 Cocoa Powder (配40g饼干面团 For 40g Cookie Dough) 如果你喜欢厚的菠萝皮，你可以将菠萝皮x2。 If you like thick cookie topping, you can use double topping ingredients. 🍞预热烤箱至375°F / 190°C ，中层烤12-15分钟至表面金黄色 Preheat the oven to 375°F / 190°C, bake at middle layer for 12-15 minutes until the surface is golden brown 💕小贴式Tips: *做菠萝皮的黄油和鸡蛋用室温温度在20-22°C左右比较好打发，室温黄油的状态是用手指按压时可以轻松的留下指痕，称量好后切成小块，冬天提前1-2小时从冰箱取出回温，夏天20-30分钟从冰箱取出回温。 *The butter and eggs for making cookie dough are better to be whisk at room temperature at about 20-22°C. The state of butter at room temperature can leave finger marks easily when pressed with fingers. After weighing, cut into small pieces, in winter Take it out of the refrigerator for 2 hours to warm up, and take it out of the refrigerator for 20-30 minutes in summer to warm up. If you use a microwave to soften the butter, check it approximately every 10 seconds. #日式菠萝面包 #蜜瓜包 #メロンパン #MelonBun #菠萝面包 #PineappleBun Music used Kiss the Sky by Jonny Easton Link: ​ Check out his channel Link: ​