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Before you jump to Melon Bread With Custard Cream Filling recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to melon bread with custard cream filling recipe. You can cook melon bread with custard cream filling using 20 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to prepare Melon Bread With Custard Cream Filling:

1. Use 300 grams Bread flour
2. Take 1 & 1/2 teaspoons Dry yeast
3. Use 2 tbsp Sugar
4. You need 8 grams Butter
5. Provide 1 tsp Salt
6. Provide 50 ml Milk
7. Use 150 ml Water
8. Provide [Making the Cookie Dough]
9. Get 130 grams Cake flour
10. Provide 1 tsp Baking powder
11. Prepare 60 grams Butter
12. Provide 50 grams Sugar
13. Prepare 25 grams Beaten egg
14. You need 1 dash Melon Oil (You can also use vanilla essence)
15. Get 1 Granulated sugar
16. Provide [Custard Creme]
17. Provide 2 yolks Egg Yolks (Medium Sized)
18. You need 200 ml Milk
19. Use 35 grams Sugar
20. Take 15 grams Cake flour

Steps to make Melon Bread With Custard Cream Filling:

1. [Baking the Dough] Add all of the ingredients into a bread maker and set it to make the dough till the first rising. Knead it for 15 minutes and then let it rise for 40.
2. How to make the cookies: In a bowl add in the softened butter and sugar and mix.
3. Add in the eggs and melon oil and mix.
4. Mix together the flour and the baking powder and sift it in. However, set some aside. Mix it with a spatula and knead it with your hands.
5. Knead it until the dough is no longer floury and it comes together. If it still sticks to your hands, add in some of the dry flour and baking powder mix to make it a little more dry.
6. Cover the dough in plastic wrap and let it rest in the fridge for 20-30 minutes.
7. How to make the custard. Put the egg yolks and sugar in a heat proof bowl and mix together.
8. Sift the cake flour in and then mix it till it's no longer floury. Then add the milk in and mix.
9. Gently cover the bowl with plastic wrap and microwave it at 600W for 3 minutes then whisk it.
10. Heat again in the microwave for 1 minute. Take it out and mix it again with a whisk.
11. Cover it with a damp wrung out dish cloth so it doesn't dry out and the custard is done once it's cooled down.
12. Once the dough has risen a second time, divide the dough into 10 portions, form them into balls and let them sit for 10-15 minutes. Cover then with plastic wrap so that they don't dry out.
13. Next take the cookie dough, divide it into 10 portions and form them into balls.
14. Now, take the cookie dough and on top of some plastic wrap, roll out the dough into a circle. They should be roughly about 10 cm in diameter.
15. Once you have rolled out the bread dough itself, place the custard on top and form the dough back into balls. Place the custard toward the bottom of the dough and tightly close it after forming it.
16. Next place the ball of dough that you just made and place it on top of a rolled out piece of cookie dough.
17. Take the dough in your hands and form it into a ball. Next with the back of a knife, make lines in the dough and cover with granulated sugar.
18. Next, arrange the dough on parchment paper, cover it with plastic wrap, and let it rise a second time for 30 minutes.
19. Bake at 350°F (180°C) for 15 minutes. Once they are done baking, transfer them to a baking rack to cool and they are ready!
20. My friends who come over to visit all rave about this.

There are some Melon Pans that include chocolate chips, cocoa powder, or even matcha, and some bakeries put custard (cream) inside the bun. In recent years, a lot of bakeries started to add real pureed melon or melon syrup (from either real melon or the green melon syrup we use for shaved ice) in the dough to add "melon" flavors or color. First, let's make the dough using a bread maker. In the baking pan, combine the bread flour, cake flour, butter, sugar, non-fat dry milk powder, salt, beaten egg, and water. Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors, sometimes with syrup, whipped or flavored cream, or custard as a filling.

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