Cocoa Melon Bread
Cocoa Melon Bread

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cocoa melon bread. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Read Customer Reviews & Find Best Sellers. Great recipe for Cocoa Melon Bread. I made some melon bread with cocoa powder.

Cocoa Melon Bread is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Cocoa Melon Bread is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cocoa melon bread using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Cocoa Melon Bread:
  1. Take Bread Dough
  2. Take 200 grams Bread (strong) flour
  3. Get 40 grams Butter
  4. Prepare 1 1/3 tsp Dry yeast
  5. Make ready 20 grams Sugar
  6. Get 120 ml Milk
  7. Take 1 Egg yolk
  8. Take 1/2 tsp Salt
  9. Get Cookie Dough
  10. Take 50 grams Margarine or butter
  11. Prepare 40 grams Sugar
  12. Make ready 1/2 medium Egg
  13. Get 100 grams ★Cake flour
  14. Get 1 1/2 tbsp ★Cocoa powder
  15. Take 1/4 tsp ★Baking powder
  16. Get 1 Granulated sugar

Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper. Nope there is no melon in the bread. Thought I should note that first.

Instructions to make Cocoa Melon Bread:
  1. Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections.
  2. Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes.
  3. Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients.
  4. Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
  5. Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions.
  6. Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
  7. Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough.
  8. Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape.
  9. Coat completely with granulated sugar. Use a scraper to cut lines into the dough.
  10. Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
  11. Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes.
  12. Once done, transfer to a rack to cool.

Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Melon Pan is a classic Japanese sweet bread covered with a thin layer of crisp cookie crust with grid line pattern on top. Melon pans are made from an enriched dough. Great recipe for Melon Bread Cookie Dough.

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