If you’re looking for a delicious and unique snack, then look no further than the melonpan. This traditional Japanese treat has been popular for centuries and is the perfect balance of sweet and savory. It consists of a round, sweet bread dough that is covered with cookie-like crust on top, giving it a unique look. The inside is filled with anko (sweet azuki bean paste) that adds a burst of flavor. Melonpan has become incredibly popular over the years, with the bread being offered in various shapes and sizes. It is also a popular choice for pastries and confectionary items, as it can be enjoyed plain or with fillings such as custard cream.
What is Melonpan?
Melonpan is a traditional Japanese snack that has been enjoyed for centuries. It consists of a round, sweet bread dough that is covered with cookie-like crust on top, giving it a unique look. The inside is filled with anko (sweet azuki bean paste) which adds a burst of flavor to the snack. Melonpan has become incredibly popular over the years, with the bread being offered in various shapes and sizes.
Brief history of melonpan
Melonpan has been around for centuries, and its origins can be traced back to the early 1900s in Japan. First appearing in Tokyo, melonpan was traditionally made with a yeast-based dough that was topped with a thin cookie-like crust. The addition of anko (sweet azuki bean paste) as a filling gave the snack a unique flavor. Over the years, melonpan has become increasingly popular and is now offered in various shapes and sizes.
Ingredients
Flour
The main ingredient in melonpan is flour, which is used to make the round, sweet bread dough that forms the base of the snack. The type of flour used varies depending on the region and can include all-purpose, bread or cake flour. For a crispier crust, some bakers may also add baking powder or baking soda to give it an extra crunch.
Sugar
The second main ingredient in melonpan is sugar, which adds sweetness to the snack. The amount of sugar used varies depending on the baker and can range from white granulated sugar to brown sugar or other types of sweeteners. In addition to adding flavor, using a combination of different sugars helps give the melonpan its signature crunchy exterior.
Butter
Butter is another essential ingredient in melonpan, and adds richness and flavor to the snack. It is added to the dough before baking to create a light and flaky texture. The type of butter used can vary depending on the region, but most bakers prefer unsalted butter which produces a subtle sweet flavor. For a richer taste, some bakers may also add cream cheese or other dairy products to the dough.
Yeast
Yeast is an important ingredient in melonpan, as it helps to create the soft and fluffy texture of the bread dough. Bakers typically use active dry yeast, which is a type of yeast that needs to be dissolved in warm water before it can be used. It is then mixed into the dough along with the other ingredients and allowed to rise until it has doubled in size. Yeast is what gives melonpan its signature fluffy texture.
Melon extract/flavoring
Melon extract or flavoring is a key ingredient in melonpan that helps to give the snack its signature taste and scent. It is made by extracting the essence of real melons, which gives it a strong aroma and flavor. The amount of extract that is used varies depending on the baker, but typically it is added to the dough before baking to give the melonpan its distinctive flavor. The extract can be purchased in stores or online.
Making Melonpan
Dough preparation
To make the dough for melonpan, begin by combining the flour, sugar, butter and yeast in a large bowl. Mix the ingredients together until they are fully combined and form a soft dough. If the dough is too dry, you can add a little bit of warm water to help bring it together. Once the dough is ready, knead it on a lightly-floured surface for about five minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest in a warm place for about an hour until it has doubled in size.
Melon flavoring incorporation
Once the dough has doubled in size, it is time to incorporate the melon extract or flavoring. This can be done by adding a few drops of extract into the center of the dough and then kneading it until the extract is fully incorporated. If you are using a liquid or paste melon flavoring, add a teaspoon of it to the dough and knead it until it is mixed in completely.
Dough rolling and shaping
Once the melon flavoring has been incorporated into the dough, it is time to roll and shape it. Start by dividing the dough into eight equal pieces and roll each piece out into a thin round circle. Place a spoonful of anko (sweet azuki bean paste) in the center of each circle, then fold the edges up around the filling, pinching the edges together to form a pocket. Lightly flatten each pocket with your hands and place them on a baking sheet.
Topping preparation
To finish off the melonpan, it is time to prepare the topping. This can be done by combining a half cup of sugar with two tablespoons of melted butter in a bowl and stirring until they are fully combined. Using your hands, lightly sprinkle the mixture over each of the melonpan pockets and then place them in a preheated oven.
Topping application
To apply the topping onto the melonpan, begin by lightly brushing each pocket with a pastry brush. This will help ensure that the topping adheres to the surface of the melonpan. Once this is done, take the combined sugar and melted butter mixture and sprinkle it over each of the pockets, ensuring that all sides are evenly coated. Finally, place them in a prehe ated oven and bake until golden brown.
Melonpan baking
Once the topping is applied, it is time to bake the melonpan. Preheat your oven to 350°F and place the baking sheet with the melonpan pockets in the center of the oven. Bake for 20-25 minutes, or until they are golden brown. Once done, remove from the oven and allow them to cool slightly before serving. Enjoy!
Variations of Melonpan
Different shapes and sizes
Melonpan can come in a variety of different shapes and sizes, depending on the baker’s preference. For example, it can be made into round circles or even crescents. Some variations are even made into larger loaf-sized breads as well. Additionally, the size of the pockets can vary from small to large, depending on the amount of filling used.
Variations of toppings
In addition to the standard sugar and butter topping, there are a variety of other toppings that can be used for melonpan. Some popular variations include sweetened condensed milk, chopped nuts, chocolate chips, granola, or even matcha powder. Additionally, for those wanting to experiment with flavors, extracts like almond extract or vanilla extract can be added to the melonpan.
Other flavors
Melonpan can come in a variety of different flavors depending on the baker’s preference. Popular variations include chocolate, matcha green tea, strawberry, blueberry, and even coconut. To incorporate these other flavors into the dough, simply replace the melon extract or flavoring with its respective flavor extract or paste. Additionally, for those wanting to experiment with flavors, extracts like almond extract or vanilla extract can be added to the melonpan.
Serving and Storing Melonpan
Recommended way to serve
Melonpan is best served warm and fresh out of the oven. For those wanting a sweeter treat, try serving it with a scoop of ice cream or some freshly whipped cream. To prevent your melonpan from becoming stale, store any leftovers in an airtight container and enjoy within 1-2 days. Additionally, if you are looking to freeze your melonpan for future use, wrap each individual piece in plastic wrap and place them in a freezer-safe container.
How to store for later consumption
Melonpan is best stored in an airtight container and enjoyed within 1-2 days. If you plan on storing your melonpan for a longer period of time, it can be frozen for future use. To do this, wrap each individual piece in plastic wrap and place them in a freezer-safe container. When ready to enjoy, simply thaw them in the refrigerator overnight before serving.
How long melonpan lasts
When stored correctly, melonpan can last anywhere from a few days up to a week. When stored in an airtight container, it can last for up to five days if kept at room temperature. If you plan on storing your melonpan for a longer period of time, it can be frozen for future use and will last several months if stored properly.
Conclusion
Melonpan is a traditional Japanese sweet bread composed of an enriched dough with a sugar and butter topping. To achieve the perfect melonpan, it is important to properly apply the topping by lightly brushing each pocket with a pastry brush. Once baked in the oven for 20-25 minutes, they should come out golden brown. Additionally, variations can be made with different shapes, sizes, toppings, and flavors. Lastly, melonpan should be served warm and stored in an airtight container for the best quality.
