Breadlust: Melon Bread (meronpan)
0
tsuyoshiro
FAKKU Writer
I've been baking breads for a long time now, and it has always been fun for me to learn to make interesting stuff that wasn't simply french bread or dinner rolls. I came across this recipe a long time ago and it really works great; these things are most delicious when freshly baked, and anyone who doesn't get the priviledge of buying them during every lunch break at school or at a convenience store, should try their hand at making them.
For those who don't know, meron pan is a piece of round bread baked with a cookie topping.
INGREDIENTS:
Dough-
1 Packet of yeast
1/4 cup of water
1/2 tsp. sugar
2 1/2 cups flour
1/2 tbs. salt
2 tbs. brown sugar
3 tbs. butter
7/8 cups of water
Topping-
1 1/4 cups flour
1/4 tsp. baking powder
2/3 cups butter
3/4 cups sugar
1 egg
zest of one lemon
1 tsp pineapple extract (you can use just about anything here, even melon essence if you have it)
DOUGH DIRECTIONS:
1. Heat the water to about 100 degrees F as with any bread, and add the yeast and sugar. Let it rest for ten minutes, after which it should be nice and foamy.
2. Combine remaining ingredients in a bowl and add the yeast. If the dough is too sticky, add more flour. Knead on a floured surface for about 10 minutes.
3. Remember that bowl you mixed this stuff in? Grease it very lightly and put the dough back; flip it around once so both sides are oiled and then put a moist and clean kitchen towel over it. Let it rise in a warm place for about 90 minutes.
4. Deflate the dough and knead again for another 5 minutes or so. Now is the fun part where you divide the dough into little golf-ball sized pieces, put them on a greased cookie sheet and let them rise for another 30 minutes.
TOPPING DIRECTIONS:
1. Melt the butter and mix all the ingredients together in a bowl.
2. Now here is the tricky part. You have to coat your dough balls with the topping and that's sort of hard to do. You probably need to use your hands, or if you are really good you can try it with a knife. All you have to do is get a good layer of cookie topping onto your dough ball, although some might even be bold enough to surround the ball entirely with dough; up to you. Just be gentle with it.
3. Bake at 350F for about 13 minutes. Be sure to watch these suckers, as they tend to burn if you don't pull them out soon enough.
4. Let them cool off for a bit and enjoy.
Share with a friend, or, have one in your mouth while running to school.
For those who don't know, meron pan is a piece of round bread baked with a cookie topping.
INGREDIENTS:
Dough-
1 Packet of yeast
1/4 cup of water
1/2 tsp. sugar
2 1/2 cups flour
1/2 tbs. salt
2 tbs. brown sugar
3 tbs. butter
7/8 cups of water
Topping-
1 1/4 cups flour
1/4 tsp. baking powder
2/3 cups butter
3/4 cups sugar
1 egg
zest of one lemon
1 tsp pineapple extract (you can use just about anything here, even melon essence if you have it)
DOUGH DIRECTIONS:
1. Heat the water to about 100 degrees F as with any bread, and add the yeast and sugar. Let it rest for ten minutes, after which it should be nice and foamy.
2. Combine remaining ingredients in a bowl and add the yeast. If the dough is too sticky, add more flour. Knead on a floured surface for about 10 minutes.
3. Remember that bowl you mixed this stuff in? Grease it very lightly and put the dough back; flip it around once so both sides are oiled and then put a moist and clean kitchen towel over it. Let it rise in a warm place for about 90 minutes.
4. Deflate the dough and knead again for another 5 minutes or so. Now is the fun part where you divide the dough into little golf-ball sized pieces, put them on a greased cookie sheet and let them rise for another 30 minutes.
TOPPING DIRECTIONS:
1. Melt the butter and mix all the ingredients together in a bowl.
2. Now here is the tricky part. You have to coat your dough balls with the topping and that's sort of hard to do. You probably need to use your hands, or if you are really good you can try it with a knife. All you have to do is get a good layer of cookie topping onto your dough ball, although some might even be bold enough to surround the ball entirely with dough; up to you. Just be gentle with it.
3. Bake at 350F for about 13 minutes. Be sure to watch these suckers, as they tend to burn if you don't pull them out soon enough.
4. Let them cool off for a bit and enjoy.
Share with a friend, or, have one in your mouth while running to school.
1
I hate baking bread.....Because i can't.
But i love to eat 'em.
And Meronpan?
Luckily i have the priviledge of buying them in a convenience store, conveniently located about 100 meters from my dorm.
Thx for sharing the recipe, anyways.
But i love to eat 'em.
And Meronpan?
Luckily i have the priviledge of buying them in a convenience store, conveniently located about 100 meters from my dorm.
Thx for sharing the recipe, anyways.
0
Wow, is the default flavoring really Pineapple extract?
Its called Meronpan in japanese because the cracks on the surface resembles that of a honeydew melon
But in Chinese (Pretty much everywhere) the direct translation for the name of it is "Pineapple Bread" but i always thought that it was for the same reason. (... resembles that of a watermelon)
Its called Meronpan in japanese because the cracks on the surface resembles that of a honeydew melon
But in Chinese (Pretty much everywhere) the direct translation for the name of it is "Pineapple Bread" but i always thought that it was for the same reason. (... resembles that of a watermelon)
0
swordmanXIII
FAKKU's Breaker
wow thanks!!
I am going to try it soon
I always wanted too
thank you thank you!
I am going to try it soon
I always wanted too
thank you thank you!
0
As a kid I ate this waaay too much. Then after a trip to China and experiencing the kind they made their, the stuff in America just doesn't compare anymore. I mean who can beat melon bread with real pineapples in them?
0
tsuyoshiro
FAKKU Writer
Xel Naga wrote...
As a kid I ate this waaay too much. Then after a trip to China and experiencing the kind they made their, the stuff in America just doesn't compare anymore. I mean who can beat melon bread with real pineapples in them?Pretty much anyone with access to my recipe and a pineapple. Might do that myself tomorrow, I'm in a mood for baking.
0
Hmmm... well your recipe is a bit different than the ones that I always eat. Yours doesn't include a filling of some sort. I meant having pineapples inside as a filling.
0
tsuyoshiro
FAKKU Writer
Oh I do have a recipe with a filling, but I just put the basic one up since it's simplest. Not to mention, when it comes to filling this particular bread there's alot of stuff you can do, so I think most people can just try whatever they like here.
0
'Mmm, i've been trying to imagine every step, but i failed horribly.
If possible could you try making pictures of how you make them?:3
The steps you explained are awesome, but just unclear to myself in particular, as i only cook most of the time! and dont have that much experience making bread. But having the oppertunity to make one of the breads i always wanted to taste makes me excited!
If possible could you try making pictures of how you make them?:3
The steps you explained are awesome, but just unclear to myself in particular, as i only cook most of the time! and dont have that much experience making bread. But having the oppertunity to make one of the breads i always wanted to taste makes me excited!
0
I made this and it's delicious.
I dunno if I made the cake crust wrong, because they turn out looking like cinnamon rolls drenched in iceing at the end of baking more than a crust, lol. xP
I dunno if I made the cake crust wrong, because they turn out looking like cinnamon rolls drenched in iceing at the end of baking more than a crust, lol. xP
0
Mmm I love melon bread. I have looked up a few recipes but they didn't have any feedback so I didn't want to make one but since a few people seem to be vouching for this one I will have to try it out.
I wonder if it can be made in a rice cooker also. I hear some people make bread in theirs..
I wonder if it can be made in a rice cooker also. I hear some people make bread in theirs..
0
Gonna try this when I have the time
=brings out baking materials and picture of shana for inspiration=
Baking requires love
Picture of Shana can fulfill that need =w=
=brings out baking materials and picture of shana for inspiration=
Baking requires love
Picture of Shana can fulfill that need =w=
0
jmason
Curious and Wondering
Our local bakery had this sort-of melon bread. Tastes like melon because of the melon extract flavoring in the bread, but is too plain and not-so-appealing to eat, like your average lump of loaf.