Tuesday, January 13, 2009

End of the Universe Melon bread!!! (a recipe)

So, I've told you about my cooking/baking adventures. In a couple hours, I will go to the store, to get ingredients, and attempt to make curry bread...that's right curry bread. As much as I do not like japanese people, their food is something, especially their pastries. Granted most of them are just their own versions of other people's, but you have to give them props even though all they do is stuff things or cover things with stuff.

Anyway, Melon bread got me, because it's a cookie covered bread. I think it's really neat. To make it truer to its name, I add a melon filling within the bread. It started out with Michael watching Yakitate Japan! There was an episode where they had to make melon bread. In the show, Kazuma, the hero of the story, made melon bread in a new way. He baked the cookie and the bread seperately and then paste them together with a melon paste.

But in the end, Michael told me to just make the melon bread the right way. So that's what I did, sort of. Anyway, it turned out really good, well, decent any way. I used all purpose flour. One because that's all I had at the time, and I think it help the cooking time with both of these. The cookie was a little soft and crunchy. The bread was soft and melts with the filling. I liked it and so does Michael and Peter.

Here's my own recipe. Enjoy!!!

MELON BREAD

Melon custard

1 cup sugar
1 tbsp of flour
pureed melon
2 tbsp butter

melts butter in sauce pan
combine sugar and flour
cook over medium heat
gradually add pureed melon
cooks until it thickens
set aside


Bread

200g (1/2 cp) all purpose flour
2 tsp dry yeast
10 g (1 tbsp) sugar
1 tsp salt
1/2 cup water
1 egg

mix all the ingredients
knead dough for 15 mins or until your arms get tired
let rise for 40 - 60 mins (while it rise, make the cookie dough

after the dough rose, punch it down
knead a little bit if neccessary, I like it
divide into little balls, it should make 9,
flatten each ball of dough and add filling
pinched and set aside
and let it rest of 15 mins

Cookie

200g all purpose flour
1/2 tsp baking powder
60 g butter
50 g sugar
1 egg, beaten
1 tsp sugar

cream butter and sugar
beat eggs, combine with the butter and sugar mixture
add flour and baking powder
refridgerate

when the bread dough is done
take a pinch of the cookie dough
flatten it and cover the bread dough
spread even, add a little more if neccessary
place them in baking trays or cookie sheet
let rise of 30 mins
preheat over at 375 degrees
bake for 15 - 20 mins when bread becomes golden brown


If you're brave enough to try this recipe, tell me how it went. I'm pretty satisfy with it, but as an artist told me, things can always be better. So, I will try more melon pan and see what works and what doesn't to improve my own.

Happy Baking...and Eating, of course!

Cantaloupe on Foodista

2 comments:

thumbbook said...

Hi,found you through the foodieblogroll and this recipe is interesting, I've never tried this one before.I'd love to guide our readers to your site if you won't mind.Just add this foodista widget to this post and it's all set to go, Thanks! Alisa@Foodista

I am all that I am said...

Hi, I know you posted this a little bit over a year ago, but I had a question.

My mom recently made her own Vietnamese steamed white buns, and I asked her how to make them. I wanted to add a melon filling instead of an egg custard filling. I found your recipe (thank goodness, since my mom didn't know how to make melon custard fillings, and it seems like the entire internet doesn't either), but it doesn't specify how much pureed melon to use. I would think an entire melon, but that seems a bit much.

How much melon do you use? And also, what kind? My mom recently bought Cantaloupe, but I was hoping for Honeydew melon. Which is best?