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Melonpan: Japanese Sweet Bread Guide

The document discusses melonpan, a type of sweet Japanese bread with a sugar-coated cross-hatched dough covering. It originated from a French pastry invented in Japan in 1910 by an Armenian baker. Variations include a Hong Kong version with meat filling. The document also provides recipes and ingredients for melonpan dough and cookie dough coatings.

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aaakika0227
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75 views8 pages

Melonpan: Japanese Sweet Bread Guide

The document discusses melonpan, a type of sweet Japanese bread with a sugar-coated cross-hatched dough covering. It originated from a French pastry invented in Japan in 1910 by an Armenian baker. Variations include a Hong Kong version with meat filling. The document also provides recipes and ingredients for melonpan dough and cookie dough coatings.

Uploaded by

aaakika0227
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

JAPANE S E R I CH B R E AD

Melonpan
What is melonpan?
‘Melon pan’, is a type of Japanese sweet bread.
It consists of a thin cookie dough covering that
generously sprinkles sugar on sweet bread.
The dough covering often features a signature cross-
hatching pattern.
Why call melonpan?
It has no mel on fl avour, just named for its
appearance!

It i s sai d t hat t he name melonpan comes


from t he l at t i ce l i ke patterns on the surface
t hat resem bl e cant aloupe.
About histroty

In 1910,
an Armenian baker invented the French pastry galette in
Japan, which is said to be the origin of melon pan.
Armenia is located in southwestern Asia.
The first melon pan that was developed used an omelet rice
mold (right Photo), and the filling was filled with white bean
paste mixed with margarine.
LET'S G O! A N PA NM AN
M ELON PA N NA CH AN
one of the most popular anime series among y
children in Japan.
turtle shell
Variations
&
Global Influence
Hong Kong's melon pan has
changed to a chashu pan with
sweet and salty meat inside.
Recipe and Ingrediants
Bread dough Cookie dough
300 g baker’s flour 100% 240 g bread flour 100%
40 g butter chopped 13% 5g baking powder 2%
35 g sugar 80 g butter 33%
11% 80 g sugar 33%
4 g salt 1 extra large egg 28%
1.3% 2.5g tsp Vanilla essence 1%
160 ml milk Granule sugar for sprinkle (As needed)
53%
1 extra large egg 21%
3 g dry yeast 1%
Thank you!

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