Ingredients
Internal Dough
Bread flour (強力粉 / Kyōrikiko) 300 g
Sugar (砂糖/Satōh) 30 g
Butter (バター/ Batāh) 15 g
Egg (卵/Tamago) 1/2
Yeast solution (酵母液 / Kōbo-eki) 150~160 cc
(Adjust depending on the condition of the flour, humidity, etc.)
Salt (塩/ Shio) 1 tsp

External Dough
Soft flour (薄力粉 / Hakurikiko) 120 g
Egg (卵 / Tamago) 1/2
Sugar (砂糖 / Satōh) 40 g
Butter (バター / Batāh) 45 g
Lemon zest (レモンゼスト / Remon zesuto) 1-2 tsp (minced)
(Other flavorings, such as orange or yuzu zest, cinnamon, vanilla extract, cocoa, or matcha could be also be used.)

How to Make
1. Allow the butter for both the internal and external doughs to warm up to room temperature.
2. Crack the egg into a bowl, beat it well, and set it aside in two equal portions.

Internal Dough
1. Mix the yeast solution well.
2. Combine all of the ingredients for the internal dough in a mixing bowl and mix well. Knead for 5 to 10 minutes until the dough is about as soft as your earlobe. If the dough becomes too stiff while kneading, it’s OK to add some of the yeast solution. When you finish kneading, form the dough into a round shape. If you use a baking machine for kneading, set it to knead for 5 minutes. Then knead for an additional 3 minutes by hand. If you use a food processor, knead for 1 minute.
3. Let the dough rise to 2-3 times its original size. Do not let the surface become dry. At a room temperature of around 24℃ (75℉), the dough will require a few hours to rise. This is the first rising. If the dough begins to dry out, cover it with a damp cloth.
A finger test will tell you when the first rising is finished. Put some flour on your index finger, plunge your finger into the middle of the dough and pull it out. If the hole you make does not close up, the dough is finished rising.
During winter, when room temperatures may be lower than 24℃ (75℉), the first rising could take up to 24 hours. During summer, with a room temperature of around 30℃ (86℉), the first rising could finish in as little as 2-3 hours. Managing the first rising at warmer temperatures, therefore, requires greater attention.
4. As the internal dough is rising, combine all of the ingredients for the external dough in a mixing bowl and mix well. Shape the dough into a ball, wrap it in plastic wrap, and then place the dough in the refrigerator.
5. Once the first rising of the internal dough is finished, press the dough out with the palm of your hand to let the gas out. Cut the dough into 4 equal pieces and make each into a ball.
6. Remove the external dough from the refrigerator and flatten it enough to make it easy to divide into four equal pieces. Use a rolling pin to roll each piece out into a thin round that is big enough to enclose one of the balls of internal dough.
 cut a crosshatch pattern into the external dough7. Wrap each of the pieces of external dough around a ball of internal dough. Use a knife to cut a crosshatch pattern into the external dough.
8. Set the dough balls aside for about 1 hour. This is the メロンパン教書 焼く前second rising. As in the first rising, take care not to let the surface of the dough dry out. After the second rising, the dough should have fine air pockets throughout. These will cause the dough to expand significantly as it bakes.
9. Bake for 22 minutes at 220℃.

Recipe Developed by:Kaoru Shibata

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