melonpan buns piquey eater

melonpan buns

[google-translator] Finally back to baking this weekend and I was inspired by one of the animes I watch where the characters were eating melonpan buns. The melonpan has a close cousin which is the Hong Kong pineapple bun, both buns are named not for ingredients that are put into the dough, but for their appearance after baking. The melonpan resembles that of a cantaloupe and has a much harder cookie surface compared to the pineapple buns which tends to be much more delicate and flakey. They are also known to be more dense, dryer and lighter in flavour compared to the pineapple bun.

In my opinion, if I was to enjoy a hot cup of tea with either bun, I would choose the melonpan.

I used the recipe found on the popular YouTube channel, Cooking with Dog and changed the recipe ever so slightly so that it is less sweet. I do expect to make this recipe again to change up the dough a bit, as I found it a bit tough with how this recipe makes it. I’ll include the actual video below so you guys can follow along with the different steps outlined in the video.

The measurements below are metric, so if you’re using the imperial system, I would suggest using an online converter to get the results that suit you.

Ingredients for Cookie Dough:

  • 25g Unsalted Butter (0.882 oz)
  • 35g Sugar (1.23 oz)
  • 25g Beaten Egg (0.882 oz)
  • 80g Cake/Pastry Flour (2.82 oz)
  • 1/4 tsp Baking Powder

Ingredients for Bread Dough:

  • 140g Bread Flour (4.94 oz)
  • 25g Sugar (0.882 oz)
  • 1/3 tsp Salt
  • 5g Non-Fat Dry Milk Powder (0.176 oz)
  • 3g Instant Yeast (0.106 oz) – a little less than 1 tsp
  • 1 tbsp Beaten Egg
  • 70ml Warm Water (2.37 fl oz)
  • 15g Butter (0.529 oz)
  • Flour for dusting

Instructions for Cookie Dough:

  1. Whisk the butter until creamy and slowly add the sugar until it turns slightly white in colour.
  2. Slowly add the beaten egg into the mixture and incorporate well. The trick they had in the video was to make sure that you add it in small portions so the butter and egg does not separate.
  3. Add the baking powder to the cake flour and mix with a spatula.
  4. Sift the flour mixture into bowl and then repeat.
  5. Add the flour mixture to the butter mixture in thirds, making sure that at each step, you mix the flour well into the butter.
  6. Careful not to overmix the dough. You don’t want to develop the gluten too much.
  7. Wrap up the cookie dough in a plastic wrap and place in the fridge.

Instructions for Bread Dough and Final Bun Assembly:

    1. Add the sugar, salt, non-fat dry milk powder and instant yeast into the bread flour and mix well.
    2. Dilute the beaten egg with warm water.
    3. Gradually pour the egg mixture into the bread flour mix and continue to mix with a spatula.
    4. Once the flour has been mixed reasonably well (flour spots are okay), take the dough onto your countertop and start kneading.
    5. Knead the dough until the dough starts pulling away at the sides and is less sticky.
    6. Once the dough has developed its gluten, flatten it out and spread the butter on it. Then proceed to fold the dough with the butter and incorporating it well.
    7. Form the dough into a ball and let it go through it’s first proofing in a warm spot for about 45 minutes.
    8. After the dough has gone through it’s first proof, remove all the air in the dough and roll it out into a cylinder about 4 cm in diameter.
    9. Cut the dough into 5 even pieces, you can use a food scale to help you stay relatively precise.
    10. With each piece of dough, form into a tight ball and place on a baking tray dusted with flour.
    11. Let the dough balls rest at room temperature for 20 minutes.
    12. Take the cookie dough from the fridge and cut up 5 even pieces of it.
    13. Flatten out the cookie dough into a circle that is about 9 cm in diameter. I personally used the method that was suggested in the video and it worked wonderfully.
    14. If your bread dough still needs time to rest, let your cookie dough sit in the fridge. Allowing it to sit in the fridge also results in cookie dough that is easier to work with.
    15. Take a cookie dough circle and mould it on top of the bread dough.
    16. Pinch the bottom of the bun and dip the cookie top into a bowl of sugar to coat the top.
    17. Take a knife and score the top of the bun in a cross-hatch style.
    18. Repeat step 15-17 for the other buns.
    19. Allow the buns to go through their second proofing for about 40 minutes.
    20. After the buns have about increased twice in volume, you can begin baking.
    21. Bake the buns at 340F or 170C for 12 minutes or when the tops of the buns turn a golden brown.
    22. Cool them on a rack before serving.

Happy Baking!

-The Piquey Eater

P.S. I just went nuts on Amazon buying some new toys for my kitchen and I’m thinking of doing a haul video to show you all what kind of new things I bought. Definitely stay tuned!