Melonpan japonais
Ces brioches japonaises traditionnelles sont légères et aérées. Elles doivent leur nom à la fine couche de pâte à biscuits qui les recouvre, laquelle crépite à la cuisson et leur donne l'apparence d'un melon. Dans cette version, la délicate pâte à biscuits qui recouvre la pâte levée sucrée est parfumée au jus et au zeste de citron pour une note acidulée qui sublime parfaitement la douceur de la pâte.
Japanese Melonpan
Rated 4.8 stars by 4 users
Category
Pastry
Cuisine
Japanese
Servings
4
Prep Time
50 minutes
Cook Time
15 minutes
Calories
640
These traditional Japanese sweet buns are light and airy. They get their name from the thin layer of cookie dough that is baked on top of the dough, which crackles as it bakes and gives them the appearance of a melon. In this version, the delicate cookie dough that covers the sweetened yeast dough is flavored with lemon juice and zest for a bit of tartness that perfectly accents the sweetness of the dough.
Ingredients
- 35 grams butter
-
65 grams sugar
- 1 egg
-
120 grams Arva Imperial Pastry Flour
- 1 lemon (only the juice)
-
250 grams Arva Imperial Pastry Flour
-
1 lemon (only the zest)
-
8 grams powdered milk
-
65 grams sugar
-
3 grams salt
- 5 grams yeast
- 2 Tbsp. egg yolk
- 1 Tbsp. egg white
- 100 mL water
- 25 grams butter (melted at room temperature)
Directions
Mix butter and sugar in a large bowl.
Add the egg and slowly add the 120 grams Arva Imperial Pastry flour while stirring the mixture.
Add the lemon juice and lemon zest, and mix until you obtain dough.
Remove the dough from the bowl and cover it completely with plastic wrap. Let it sit in the refrigerator for 3 to 4 hours.
Mix the Arva Imperial Pastry flour, milk, sugar, salt, and yeast in a large bowl.
Add the egg white, egg yolk, water, and mix until the dough has a soft texture.
Place the dough in the counter-top and knead.
Flatten the dough, add butter, and keep kneading it for 10 minutes.
Form a dough ball and cover it with plastic film. Let it sit in a warm place until it doubles its size. This takes from 1 to 2 hours.
Sprinkle the counter-top with flour and place the dough ball there. Roll it until it stretches and separate it in portions about 35 grams each.
Shape each portion into balls, sprinkle white flour over a cooking tray, place the portions on the tray, and cover the tray with plastic film. Let them sit for 20 minutes in a warm place.
Take the frosting dough from the fridge and place it on the counter-top. Roll it until it stretches and separate it in circle-shaped portions about 8 centimeters wide.
Sprinkle white flour on another cooking tray, place the dough circles on the tray, and cover the tray with plastic film. Let them sit for 15 minutes at room temperature while you preheat the oven at 180 C.
Remove the plastic wrap from both trays.
Sprinkle with water the dough balls and cover them with the dough circles on top.
Sprinkle each Melonpan with sugar, place them on a greased cooking tray, and bake for 12 to 15 minutes at 180 C.
Remove them from the oven, let them cool off completely, and serve.