This Japanese melon bun is similar to Hong Kong's pineapple bun (香港菠蘿包), only it has a fair looking as it does not glaze with egg before baking. The cookie dough topping is not as flaky as the HK pineapple bun. And the texture is firmer and a little floury but it still very good after it has been a few days old. It is sometimes labelled as Japanese pineapple bun in some bakery. The name of the melon bun is derived from the rough cracking look of the cookie dough. The joy of eating this bun is liked having a milk bun topped with a soft cookie. And I really think it tastes like the Chinese's giant cookies (光酥餅). I have doubled the recipes to make 12 buns using the bread machine. If you want to watch the video kneading the bread by hand, please click here.
Japanese Melon Bun (日式蜜瓜包)
For the bread dough:
2 tablespoons egg
1/2 teaspoon salt
280g bread flour
6g dried yeast
For the cookie dough topping:
160g plain flour
1/2 teaspoon baking powder
- Following the sequence of the order from the bread dough, putting the ingredients into the bread machine, starting from the liquid and putting the yeast last.
- Press the "dough" button. When it is ready, punch down to release excess air. Sprinkle some flour on the workbench and knead till the dough is smooth and not sticky. Divide the dough into 12 equal sized portions about 45g each. Make into bun shape and put onto 2 paper lined baking trays. Let it rest in a warm place (a warm oven) for about 45minutes or until it is double in size.
- Meanwhile, prepare the cookie dough, mix the flour, baking powder and sugar together. Make a well in the middle, add the egg and mix well. Add the butter and knead till a soft dough form. Keep in the fridge for about 30 minutes.
- Divide the cookie dough into 12 portions. Roll into round flat shape with a roller, then lay on top to cover the bun. Use a knife to mark a criss-cross patten on top. Let it rest in a warm place for another 30 minutes.
- Bake in a preheated oven at 180c for about 15 minutes.