Melon pan...

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Amigo

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I wonder if the Melon Pan was invented in Japan...

When I tried melon pan I found it so tasty that I only wanted to have it for breakfast every morning during my stay in Japan. I loved and love it.

When I returned to Spain I looked for Melon Pan but didn't find it even in the capital. I didn't find it in England either.

Hence, in my second trip to Japan I was eager to taste the melon pan again.

I made friends with the self-service shop's keeper because of so many visits to buy melon pan 😊

My Japanese friends told me that I was getting popularity because of my melon pan's loving.

Does anybody know is the melon pan is a Japanese invention?

Could I find it abroad?

Or much better,

Does anybody know how to make it? 😌
 
So, apparently It cannot be found abroad. What a pity.

Thank you for the links. I didn't hit upon looking in the WIKI.
 
ﾂ?ｴ窶堙ｭ窶堋ｽ窶堋ｵ窶堋ｪ窶堋｢窶堋ｿ窶堙寂?堙ｱ窶堋ｷ窶堋ｫ窶堙遺?堙娯?堙債、ﾆ陳?陳哉停?愴恥ﾆ停?慊〜ﾂ?ｴ

ﾂ?ｴ窶堋ｾ窶堋ｯ窶堙?陳?陳哉停?懌?堙債、窶堙坂?堋｢窶堙≫?堙??堙遺?堋｢ﾂ！ﾂ（窶堋ｴ窶堙ｱ窶堙銀?堙ｱﾂ！ﾂ）ﾂ?ｴ

I L-O-V-E melon-pan, too!! That fluffy bread with a sweet, crisp cookie crust!!
Although the melon pan crust is artificial these days, a homemade one gets cracks on the crust as the bread bakes. Those cracks make the melon-pan what it is and so~~ good!! 😄

A bakery in our neighborhood used to offer melon-pan with strawberry and tea flavors, which were great! Too bad they stopped baking them. 😭
But, I don't like melon-pan that has "melon" flavor! YUCK!!
I don't think "melon" goes with bread!
 
Thank you very much to everybody!

I will do my best to make one. :gohan:

I hope it turns out well! 😄
 
Last edited:
All right!
I made a melon pan!
But, do you know what? It turned out a little burned from the oven.
Too long in the oven.
I tried it anyway and it wasn't bad at all.
My nephew told me that it was sweet and tasty.
It's the first time I eat a melon pan out of Japan.
I will try to make one "less burned". 😌
How about you? Have you made a melon pan at home?
Arround Christmas days we (my family) make special "roscos" (ring-shaped bread rolls). It's sweet and very tasty. It's an old traditional familiar receipt.
 
I've never tried this before, but I remember it appeared in Ja! pan, a manga series about Japanese breads.
 
I tried melon pan after reading this thread and found it too sweet. If I want a Japanese desert, I'll stick to an azuki based dessert like zenzai, anmitsu, or tai yaki.

Melon pan reminded me of eating a very thick slice of bread with butter and sugar on it. It think you can easily make it yourself.
 
メロメロ・・・・メロンパン！ 😊
食べてみたい～

cookpad com/recipe/632110 ( sorry i cant post links yet >.<)
このレシピの訳に間違ったら、直してください～

◆パン生地
強力粉 200グラム
ドライイースト 4グラム
砂糖 20グラム
塩 3グラム
無塩バター 20グラム
スキムミルク 6グラム
水 130～１40cc

●クッキー生地
無塩バター 40グラム
砂糖 50グラム
卵 1/2個分
薄力粉 130グラム
ベーキングパウダー 小さじ2/3
あればバニラオイル 2滴
✿まぶすグラニュー糖 大さじ2

Bread dough:

Bread flour - 200 grams
Dry yeast - 4 grams
Sugar - 20 grams
Salt - 3 grams
Unsalted Butter - 20 grams
Skim Milk - 6 Grams
Water - 130 - 140 cc

Cookie Covering dough:

Unsalted Butter - 40 Grams
Sugar - 50 grams
Egg - 1/2
Wheat Flour - 130 grams
Baking Powder - 2/3 Tsp
(if you have it) Vanilla Extract(oil) - 2 drops
Something Granules Sugar? - 2 Tsp

１．クッキー生地を作る。できれば前日に作る。薄力粉とBPを合わせてふるっておく。バターを室温に戻し、ホイッパーでよく混ぜる。
Make the cookie dough(?). If it is possible make it the day before. Mix the Baking powder and wheat flour very well. Butter - room temperate - return to - (?) 🙇‍♂️


2.クリーム状になるまでしっかり。
Mix the Butter until it is like cream? (shikkari?)


3砂糖を２～３回に分けて入れながら、バターが真っ白になるまで頑張って立てる。（ここがコツ）
Do something with the sugar while still whipping the butter until it becomes pure white.


4. このくらい白くなるまで。（バターをしっかり立てた生地はさっくり感が違う）
Around till its white? -lost-


5. 卵も２～３回にわけて少しずつ入れて分離しないように混ぜる。
Mix parts of the egg mixture in a little in at a time (in batches of 2 or 3) and mix well


6. こんな感じ。ここでバニラオイルを加える。
Like this. Add the vanilla now.


7. ふるっておいた薄力粉＋BPを入れ、ゴムべらでさっくり混ぜる。
Do something with the well mixed flour and baking powder mixture


8. 少し粉が残るくらいでやめて、ラップに包む。
Do something and then wrap it in plastic wrap


9. 一晩冷蔵庫で寝かす。
Put it in the fridge and (put it to sleep? 😊)


10. パン生地をこねる。HBでも手ごねでも。手ごねの詳しいレシピはID*６２３５４４に。温かいところで1次発酵50分。その間に
-lost-


11.※気温が低い時の発酵法をID*629727に載せました。参考になさってください。
-also lost-
I think ill stop here :(:(:(:(
 
Lucky me... I know a really, really good Japanese bakery in Toronto. Nakamura Bakery in J-Town which is on Steeles, north side just east of Woodbine; if you live in Toronto you'll know where that is. Google "J-Town"...

I buy anpan, melonpan amongst other things all the time.

(I'm not bragging. Really. I'm just reveling in my good fortune!)

b.moddo
 
aardwolf said:
✿窶堙懌?堙披?堋ｷﾆ丹ﾆ停?ｰﾆ男ﾆ停?ｦﾂー窶愬 窶佚･窶堋ｳ窶堋ｶ2
Click to expand...

My apologies for being so late to notice this post. 😌
That means "granulated sugar to sprinkle on top of the cookie crust" 2 tablespoons

ﾆ弛ﾆ耽ﾂー窶堙ｰﾅｽﾂｺ窶ｰﾂｷ窶堙俄?禿溪?堋ｵﾂ、 ﾆ築ﾆ辰ﾆ鍛ﾆ恥ﾂー窶堙??堙ｦ窶堋ｭﾂ債ｬ窶堋ｺ窶堙ｩﾂ。
Click to expand...
Soften butter to room temperature and whip it thoroughly with a whisk (or electric mixer, IMHO).

2.ﾆ誰ﾆ椎?ﾂーﾆ停ぎﾂ湘ｳ窶堙俄?堙遺?堙ｩ窶堙懌?堙??堋ｵ窶堙≫?堋ｩ窶堙ｨﾂ。
Click to expand...
Whip thoroughly until creamy.

3ﾂ債ｻ窶愬凪?堙ｰ窶啣ﾂ〜窶啌窶ｰﾃｱ窶堙俄?｢ﾂｪ窶堋ｯ窶堙??愿ｼ窶堙ｪ窶堙遺?堋ｪ窶堙ｧﾂ、ﾆ弛ﾆ耽ﾂー窶堋ｪﾂ真窶堙≫?昶?吮?堙俄?堙遺?堙ｩ窶堙懌?堙??ﾃｦ窶卍｣窶堙≫?堙??板ｧ窶堙??堙ｩﾂ。ﾂ（窶堋ｱ窶堋ｱ窶堋ｪﾆ坦ﾆ団ﾂ）
Click to expand...
Add sugar in 2 or 3 batches, mixing until butter turns white. (This is important.)

4. 窶堋ｱ窶堙娯?堋ｭ窶堙ｧ窶堋｢窶昶?吮?堋ｭ窶堙遺?堙ｩ窶堙懌?堙?。ﾂ（ﾆ弛ﾆ耽ﾂー窶堙ｰ窶堋ｵ窶堙≫?堋ｩ窶堙ｨ窶板ｧ窶堙??堋ｽﾂ青ｶ窶冢窶堙坂?堋ｳ窶堙≫?堋ｭ窶堙ｨﾅ?'窶堋ｪﾋ?｡窶堋､ﾂ）
Click to expand...
Until it's as white as this (cf. photo). (Good crust quality depends on how well you whisk the butter and sugar here.)

7. 窶堙凪?堙ｩ窶堙≫?堙??堋ｨ窶堋｢窶堋ｽ窶昶?凪?氾坂?｢ﾂｲﾂ＋BP窶堙ｰ窶愿ｼ窶堙ｪﾂ、ﾆ担ﾆ停ぎ窶堙冷?堙ｧ窶堙??堋ｳ窶堙≫?堋ｭ窶堙ｨﾂ債ｬ窶堋ｺ窶堙ｩﾂ。
Click to expand...
Add well-sifted flower and baking powder. Mix in broad strokes with rubber spatula.

8. ﾂ渉ｭ窶堋ｵ窶｢ﾂｲ窶堋ｪﾅｽc窶堙ｩ窶堋ｭ窶堙ｧ窶堋｢窶堙??堙｢窶堙溪?堙?、ﾆ停?ｰﾆ鍛ﾆ致窶堙俄?｢ﾃｯ窶堙楪。
Click to expand...
Stop mixing when you still see some flour left unmixed in the dough. Cover with plastic wrap.

10. ﾆ恥ﾆ停?慊青ｶ窶冢窶堙ｰ窶堋ｱ窶堙銀?堙ｩﾂ。HB窶堙??堙?ﾅｽﾃｨ窶堋ｲ窶堙銀?堙??堙?ﾂ。ﾅｽﾃｨ窶堋ｲ窶堙銀?堙個湘壺?堋ｵ窶堋｢ﾆ椎槌歎ﾆ痴窶堙巧D*窶啅窶啣窶啌窶啜窶售窶售窶堙可。窶ｰﾂｷ窶堋ｩ窶堋｢窶堙??堋ｱ窶堙ｫ窶堙?ﾅｽﾅｸ 窶敖ｭﾂ酵50窶｢ﾂｪﾂ。窶堋ｻ窶堙固?ﾃ披?堙閏/QUOTE]
Knead bread dough. Do it by hand or with kneading machine. For hand-kneading, refer to recipe ID*623544. Allow it to rise in a warm place. Let stand for 50 minutes (for fermentation). In the meantime...
*HB stands for "home bakery," which is the Japanese term for the home bread baking machine.

11.ﾂ?ｦ窶ｹC窶ｰﾂｷ窶堋ｪ窶凖｡窶堋｢ﾅｽﾅｾ窶堙娯?敖ｭﾂ酵窶邸窶堙ｰID*629727窶堙可催壺?堋ｹ窶堙懌?堋ｵ窶堋ｽﾂ。ﾅｽQﾂ考窶堙俄?堙遺?堋ｳ窶堙≫?堙??堋ｭ窶堋ｾ窶堋ｳ窶堋｢ﾂ。
Click to expand...
For making dough rise at low temperature, please see ID*629727. Please use it as reference.

Happy melon pan making! If you succeed baking it, ship me a few... 😊
Click to expand...
 
窶冂ﾅｽq are best!

I have to agree with "Dogen Z". Melon Pan is a little to sweet for me too. It seems like there are so many kinds of sweet bread in Japan. Personaly, I think ﾂ"ﾆ谷ﾆ椎陳ーﾆ恥ﾆ停?慊" is great! Is this also a Japanese invention? Anyway, when it comes to sweets, I prefer traditional Japanese sweets. Like 窶堋ｫ窶堙鯛?冂ﾅｽqand such, which is sold at a old confectionary store in my neighborhood. It isn't that sweet!!🙂
 
AMIGO said:
So, apparently It cannot be found abroad. What a pity.
Thank you for the links. I didn't hit upon looking in the WIKI.
Click to expand...
I HAVE found it in the US at an anime convention sold by someone who imported the packed snack form, but I doubt it's anywhere as good as fresh from a bakery. It was still quite nice and tasty though! I would really love to try the real thing.
 
You can buy melon pan in Japan Centre, London!! mmmm ! japancentre.com They sell it in their bakery, not online though :(
 

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