Recipe of Award-winning Melon Bread With Custard Cream Filling

Melon Bread With Custard Cream Filling. Made from a sweet melon flavored dough wrapped in a thin layer of sugar cookie dough and filled with custard, this popular bread pastry is too good to be true. With a crunchy outer crust, a soft and fluffy center, and filled with a creamy custard, this bread will have you coming back for more. Great recipe for Melon Bread With Custard Cream Filling.

Many of the kashi-pan are buns stuffed with jam, or a soft filling of chocolate cream. Light yet satisfying, they are ideal for breakfast and snacks. My boys go crazy over Melon Pan and Cream Pan.

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, melon bread with custard cream filling. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Melon Bread With Custard Cream Filling is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Melon Bread With Custard Cream Filling is something which I’ve loved my whole life. They’re nice and they look wonderful.

Made from a sweet melon flavored dough wrapped in a thin layer of sugar cookie dough and filled with custard, this popular bread pastry is too good to be true. With a crunchy outer crust, a soft and fluffy center, and filled with a creamy custard, this bread will have you coming back for more. Great recipe for Melon Bread With Custard Cream Filling.

To begin with this particular recipe, we must prepare a few ingredients. You can cook melon bread with custard cream filling using 20 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Melon Bread With Custard Cream Filling:

1. {Prepare of Bread flour.
2. {Prepare of & 1/2 teaspoons Dry yeast.
3. {Take of Sugar.
4. {Make ready of Butter.
5. {Prepare of Salt.
6. {Get of Milk.
7. {Get of Water.
8. {Prepare of [Making the Cookie Dough].
9. {Prepare of Cake flour.
10. {Make ready of Baking powder.
11. {Get of Butter.
12. {Make ready of Sugar.
13. {Take of Beaten egg.
14. {Take of Melon Oil (You can also use vanilla essence).
15. {Make ready of Granulated sugar.
16. {Get of [Custard Creme].
17. {Make ready of yolks Egg Yolks (Medium Sized).
18. {Prepare of Milk.
19. {Get of Sugar.
20. {Get of Cake flour.

Cream Pan (pan means "bread") is Japanese sweet bread buns filled with a thick vanilla custard. It should get foamy Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors, sometimes with syrup, whipped or flavored cream, or custard as a filling. In the case of such variations, the name may drop the word "melon. In the baking pan, combine the bread flour, cake flour, butter, sugar, non-fat dry milk powder, salt, beaten egg, and water.

Steps to make Melon Bread With Custard Cream Filling:

1. [Baking the Dough] Add all of the ingredients into a bread maker and set it to make the dough till the first rising. Knead it for 15 minutes and then let it rise for 40..
2. How to make the cookies: In a bowl add in the softened butter and sugar and mix..
3. Add in the eggs and melon oil and mix..
4. Mix together the flour and the baking powder and sift it in. However, set some aside. Mix it with a spatula and knead it with your hands..
5. Knead it until the dough is no longer floury and it comes together. If it still sticks to your hands, add in some of the dry flour and baking powder mix to make it a little more dry..
6. Cover the dough in plastic wrap and let it rest in the fridge for 20-30 minutes..
7. How to make the custard. Put the egg yolks and sugar in a heat proof bowl and mix together..
8. Sift the cake flour in and then mix it till it's no longer floury. Then add the milk in and mix..
9. Gently cover the bowl with plastic wrap and microwave it at 600W for 3 minutes then whisk it..
10. Heat again in the microwave for 1 minute. Take it out and mix it again with a whisk..
11. Cover it with a damp wrung out dish cloth so it doesn't dry out and the custard is done once it's cooled down..
12. Once the dough has risen a second time, divide the dough into 10 portions, form them into balls and let them sit for 10-15 minutes. Cover then with plastic wrap so that they don't dry out..
13. Next take the cookie dough, divide it into 10 portions and form them into balls..
14. Now, take the cookie dough and on top of some plastic wrap, roll out the dough into a circle. They should be roughly about 10 cm in diameter..
15. Once you have rolled out the bread dough itself, place the custard on top and form the dough back into balls. Place the custard toward the bottom of the dough and tightly close it after forming it..
16. Next place the ball of dough that you just made and place it on top of a rolled out piece of cookie dough..
17. Take the dough in your hands and form it into a ball. Next with the back of a knife, make lines in the dough and cover with granulated sugar..
18. Next, arrange the dough on parchment paper, cover it with plastic wrap, and let it rise a second time for 30 minutes..
19. Bake at 350°F (180°C) for 15 minutes. Once they are done baking, transfer them to a baking rack to cool and they are ready!.
20. My friends who come over to visit all rave about this..

If the non-fat dry milk powder isn't available, substitute milk for the water. Place the pan into the bread maker and cover. Dust a work surface liberally with flour. Scald milk, being careful not to burn. Mix together sugar, flour and salt.

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