Tiger Melon Pan

Melon pan is one of those things that are a little different to what you're expecting. They aren't actually made with melon, but are rather named after their appearance, which is kind of reminiscent to how melons look. Maybe one day, I will find a actual melon bread recipe and share it!

This recipe does have several steps, so make sure you plan out a day when you'll have plenty of time :)

What you'll need:

Dough:

• 1¾ cups bread flour (1¾ cups + 2 Tbsp, to be precise; plus more for dusting; weigh your flour or use the “fluff and sprinkle“ method and level it off)

• 3½ Tbsp cake flour

• 1 tsp kosher salt

• 3 Tbsp granulated sugar

• 1¼ tsp instant yeast

• 1 large egg (50 g w/o shell) (beaten)

• 3 Tbsp whole milk (3 Tbsp + 1 tsp, to be precise; at 86ºF/30ºC)

• 3 Tbsp water (3 Tbsp + 1 tsp, to be precise; at 86ºF/30ºC)

• 2½ Tbsp unsalted butter (cubed; at room temperature)

Biscuit topping:

• ¼ cup unsalted butter (½ stick or 4 Tbsp; cubed; at room temperature)

• ½ cup granulated sugar

• 1 large egg (50 g w/o shell) (beaten)

• 1⅔ cups cake flour (weigh your flour; you can make Homemade Cake Flour)

• ½ tsp baking powder

Also: 2 tbs white sugar for coating

Directions:

For the bread:

1. To a large bowl, add 1¾ cups bread flour, 3½ Tbsp cake flour, 1 tsp kosher salt, and 3 Tbsp granulated sugar. Whisk to combine.

2. Add instant yeast, the add the eggs.

3. Add milk and water, then gently mix with spatula to combine until dough begins to form. It may be sticky at first but continue kneading until it becomes more cohesive.

4. Knead for 10 mins or until it passes the window pane test.

5. Lightly oil bowl and place dough inside, covered with clean towel, to rest for about 1-2 hours.

6. Once dough has doubled in size, punch out the air and then divide into ten equal portions.

7. Top with biscuit topping and then allow to rest until doubled in size, about 50 mins.

8. Bake at 350 F for 13-15 mins.

9. Allow to cool and then enjoy!

For the topping:

1. Using a stand mixer, add in butter and sugar and mix on low until blended and smooth.

2. Slowly add egg, half at a time, until completely blended.

3. Sift the cake flour and baking soda slowly until fully incorporated.

4. Once dough starts to form, immediately remove from the mixer and form it into a ball with your hands.

5. Divide the dough into ten equal portions, roll into balls and then cover with plastic and refrigerate for about 10 mins before rolling the balls into round disks (about 4 in circle) and placing them on top of the bread dough.