Recipe of Quick Cocoa Melon Bread

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The ingredients needed to make Cocoa Melon Bread:

1. Make ready Bread Dough
2. Make ready 200 grams Bread (strong) flour
3. Take 40 grams Butter
4. Take 1 1/3 tsp Dry yeast
5. Take 20 grams Sugar
6. Prepare 120 ml Milk
7. Prepare 1 Egg yolk
8. Make ready 1/2 tsp Salt
9. Get Cookie Dough
10. Get 50 grams Margarine or butter
11. Get 40 grams Sugar
12. Make ready 1/2 medium Egg
13. Prepare 100 grams ★Cake flour
14. Make ready 1 1/2 tbsp ★Cocoa powder
15. Get 1/4 tsp ★Baking powder
16. Take 1 Granulated sugar

Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper. Nope there is no melon in the bread. Thought I should note that first.

Steps to make Cocoa Melon Bread:

1. Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections.
2. Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes.
3. Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients.
4. Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
5. Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions.
6. Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
7. Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough.
8. Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape.
9. Coat completely with granulated sugar. Use a scraper to cut lines into the dough.
10. Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
11. Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes.
12. Once done, transfer to a rack to cool.

Nope there is no melon in the bread. Thought I should note that first. Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Melon Pan is a classic Japanese sweet bread covered with a thin layer of crisp cookie crust with grid line pattern on top.

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