Japanese melon buns "Melonpan"

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If you watch anime or cartoons with these are fond of your children, then you probably noticed the buns that constantly eating Japanese characters, that is melon-flavored buns. In Japan-Melonpan, China - Bo Lo Baau (pineapple bun), in Mexico, Pan Dulce (sweet bread), it's all sweet yeast buns with a filling or without, but always wrapped in shortcrust pastry. For several years these buns are the favorite cakes of a Sunday afternoon in my family, and I pozwala their "Dolls". When I came across this recipe, I thought, "How slo-o-OfP!". And preparing them once, recorded a recipe in your culinary Notepad and optimized the process. I invite you into the kitchen where one can prepare this sweet pastries.

Ingredients for Japanese melon buns "Melonpan"

Step by step instruction of cooking Japanese melon buns "Melonpan"

Шаг 1

The first thing to do yeast dough. In warm milk dissolve sugar, honey and yeast.

Шаг 2

In a bowl (bucket, POS), sift the flour, add a pinch of salt, milk and half the eggs, warm the oil. Pour the milk-yeast mixture and knead homogeneous smooth dough. Leave in a warm place to rise twice.
! If you have dry yeast, then put them directly into the flour. The sugar and honey in the milk to dissolve it is also not necessary.

Шаг 3

Doing pastry for the top layer. If you have a chopper, it will be even easier. First chop flour, salt, sugar, cold butter and a pinch of turmeric.

Шаг 4

Add the remaining half egg and 1-2 tablespoons of ice water. Chop.

Шаг 5

Gather into a ball, cover with plastic wrap and refrigerate.

Шаг 6

Put into a saucepan, which will prepare the filling, add sugar, vanilla from the pod halves (if vanilla sugar, then at the end of cooking), milk. Cook 2-3 minutes, stirring constantly, add the semolina and cook for another 3 minutes. The toppings a bit, so will get cold very quickly.

Шаг 7

Well, the dough came, we go to the final stage - assembling our rolls.
Yeast dough divided into 8 equal parts, approximately 60-65 grams.

Шаг 8

Flatten into a ball and in the center put the filling,

Шаг 9

To take the edge to the center and set aside.
! Let us remember that the dough breathes, rises, so working with them will be gentle.

Шаг 10

Shortbread dough is also divided into 8 equal parts and roll out into cakes, or roll out one layer and cut out 8 circles. (The first option is easier, but my kids really love to cut circles with a glass).

Шаг 11

Dip dough in sugar,

Шаг 12

The center poloit yeast bun, slightly squeeze the edges and

Шаг 13

Spread on a baking sheet at a distance from each other. You can put a picture - a classic Japanese - cell. And as we have the autumn theme, I painted the leaves. Leave the dough 20 minutes to rise.

Шаг 14

Bake at 200 degrees for 20-25 minutes.