Japan

Melon pan

Soft sweet bun under a crisp cookie shell scored like a melon. Japan's bakery favourite.

180 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's waySoft sweet bun under a scored cookie crust.

The original

362kcalsame

8 gproteinsame

2 gfibresame

180minutessame

Melon pan.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)250 g dough, 200 g cookie

Instant dry yeast1¼ tsp

Sugar30 g dough, 70 g cookie, 20 g to coat

Salt½ tsp

Milk⅔ cup, warm

Egg1½

Butter20 g dough, 60 g cookie

Baking powder½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

4 steps

1Knead 250 g flour, yeast, 30 g sugar, salt, milk and half an egg for 8 minutes, add 20 g butter. Rise 1 hour.
2Cream 60 g butter and 70 g sugar, beat in the remaining egg and vanilla, then fold in 200 g flour and baking powder. Chill 30 minutes.
3Shape 8 buns. Roll cookie dough into thin discs, drape over each bun, dip the tops in sugar and score a criss cross pattern.
4Rise 40 minutes, then bake at 180 C for 13 to 15 minutes.

Serve it like this

Serve warm or at room temperature on a small plate, with milk tea or a cold glass of milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.