Learn how to make Melon Pan, a classic Japanese sweet bread covered in a thin layer of crisp biscuit/ cookie crust with grid line pattern on top.
Do you think about the foods that you used to enjoy in your childhood and still long for them once in a while? Kashi pan (菓子パン) or Japanese sweet bread has a special spot in my heart, especially my favorite Anpan (あんパン) and these Melon Pan (メロンパン).
Living abroad, there are not too many Japanese bakeries that sell freshly baked kashi pan; therefore I had to learn to make them mself. Today I’ll show you how to make Melon Pan with both the hand kneading method as well as the stand mixer method. Are you ready? You’ll soon be able to make these freshly baked Melon Pan in your own kitchen!
Watch How To Make Melon Pan【Hand Kneading】
Watch How To Make Melon Pan【Stand Mixer】
Melon Pan is a classic Japanese Kashi Pan, I’ll show you how to make this delightful treat either by hand kneading or with a stand mixer.
What is Melon Pan?
Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The Japanese word for bread is “pan (パン)”, which came from the Portuguese word for bread. Now why is it called “melon“?
My Other RecipesDoes it taste like melon? No, traditionally the bread does NOT include melon flavor or the fruit itself. Then why is it called Melon Pan if there is no melon flavor?
There are a few different theories for the origin of Melon Pan’s name (still no conclusive theory even today).
Some say that the original melon pan was invented during the Meiji Era. The bread resembled an oriental melon (マクワウリ) with the parallel lines on the crust, and was filled with sweet white bean paste (shiro-an) inside. During that time, the oriental melon was sold as “melon” so they started to call this “Melon Pan”.
By Sanjo (Own Photo (Own work)) [GFDL or CC BY-SA 3.0], via Wikimedia Commons
In Taisho Era, the similar round bread with biscuit/cookie crust was introduced to western and southern western Japan (Osaka and Hiroshima area), and they named it “Sunrise (サンライズ)” bread. Later on, this round Sunrise bread started to be sold as Melon Pan throughout Japan, as the appearance resembles a muskmelon, which was (and still is) highly prized fruit.
Today, if you visit the Kansai area, the football shape bread you see above with white bean paste filling is what they call Melon Pan. They still refer to the round bread with biscuit crust Sunrise bread (while it’s known as melon pan everywhere else). Our local Andersen bakery that started in Hiroshima also calls their Melon Pan “Sunrise”. In Shikoku Island, Melon Pan is called “Koppepan (コッペパン)”.
Other theories on the origin of the name says the word “melon” comes from “meringue (メリンゲ)”, which is placed on top of the bread dough before being baked. Maybe we’ll find out the Melon Pan’s origin one day. Who knew Melon Pan is quite mysterious bread?!
Variations of Melon Pan
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. However, for today’s recipe I made my Melon Pan with classic ingredients.
There’s no doubt kneading the dough in a stand mixer is much easier and faster. But I want to encourage everyone to make bread with your hands once in a while even though you have a stand mixer.
It does require more time and effort, but when I knead dough with my hands I feel it’s different. The difference in taste might be too subtle to recognize but maybe there’s that extra special ingredient … called love 🙂
To be completely honest the hand kneading method and stand mixer method both tasted the same to our family. Perhaps it’s because I am not an expert baker. I will say using the stand mixer was much easier and requires a lot less manual work compared to hand kneading. Let me know if you do try both method and tastes the difference.
Bread Similar to Melon Pan in the World
- Pineapple Bun – Hong Kong, Taiwan, China (We buy this bread from a Chinese bakery and it’s delicious! The biscuit/cookie crust is not as crispy or firm as Melon Pan, so it flakes very easily. Pineapple buns are softer and fluffier than Melon Pan.)
- Soboro Bread – Korea
- Rotiboy (Mexican coffee bun) – Malaysia
- Conchas (Mexican sweet bread) – Mexico
Does your country have similar bread like Melon Pan?
I hope you will enjoy making this Melon Pan recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- 225 g bread flour (225 g = 1 ¾ cup) (extra for sprinkling)
- 25 g cake flour (25 g = scant ¼ cup) (No cake flour? See Notes)
- 3 g kosher salt (3 g = 1 tsp)
- 40 g sugar (40 g= 3 Tbsp)
- 4 g instant dry yeast (4 g = 1 ¼ tsp) (See Notes if you use active dry yeast)
- 1 large egg (1 egg = 46-50g/ml) (beaten)
- 50 ml whole milk (50 ml = 3 ½ Tbsp) (keep at 86F/30C) (See Notes)
- 50 ml water (50 ml = 3 ½ Tbsp) (keep at 86F/30C)
- 35 g unsalted butter (35 g = 2 ½ Tbsp) (cut into small cubes and at room temp)
- 60 g unsalted butter (60 g = about 4 Tbsp) (at room temp)
- 100 g sugar (100 g = ½ cup)
- 1 large egg (1 egg = 46-50g/ml) (beaten)
- 200 g cake flour (200 g = 1 ½ cup + 2 Tbsp) (No cake flour? See Notes)
- 2 g baking powder (2 g = ½ tsp)
- 2 Tbsp sugar
Gather all the ingredients.
- In a large bowl, combine 225 g (1 ¾ cup) bread flour, 25 g (scant ¼ cup) cake flour, 40 g (3 Tbsp) granulated sugar, and 3 g (1 tsp) kosher salt.
- Add 4 g (1 tsp) instant dry yeast and 1 large beaten egg to the bowl with dry ingredients.
- Add 50 ml (3 ½ Tbsp) milk and 50 ml (3 ½ Tbsp) water, both at 86F (30C). Using a silicon spatula or your fingertips, gently mix the ingredients together until they are combined.
- In the beginning, dough is very sticky and wet, but keep mixing until it forms a loose, sticky ball. Also use the dough to pick up the flour on the sides of the mixing bowl. This step should take about 2 minutes. Transfer the dough from the bowl to a lightly floured work surface.
- Press the heels of your hands into the dough, pushing forward slightly. Fold the top half of the dough in half back toward you. Then rock forward on the lower part of your palm to press it flat.
- Turn the dough slightly (to clockwise), fold it in half, and rock into it again with lower part of your palm. This process is called "punching" the dough and the goal is to lengthen and stretch the gluten strands in the dough. Repeat for 5 minutes or so. Tip: If the dough doesn't seem to be losing its stickiness, sprinkle more flour over the top and work it into the dough. You can lightly dust your hands with flour to keep the dough from sticking too much.
- After “punching” for 5 minutes and the dough gets more elastic, press and stretch the dough, about 10 inches (25 cm). Then put small cubes of 35 g (2 ½ Tbsp) unsalted butter on top of the dough. Roll up the dough tucking the butter in, and then continue the kneading process.
- Your hands, dough, and the work surface will get oily and messy in the beginning. Don't’ be panic. I recommend using a metal/silicone dough scraper to collect the dough stuck on the work surface once in a while and keep kneading.
- As you knead, the dough will absorb the butter and it will eventually become very smooth and easier to work with. Finally, start banging the dough onto the work surface and fold it over away from you. This helps develop gluten (elasticity). Bang the dough, turn it 90 degree, and “punch” it, using the lower part of your palm. Continue this process for 10 minutes or until the dough is smooth, supple, and silky. Tip: Don’t let go of the dough when you are banging onto the work surface and don’t let it rest for too long between turns.
- In a stand mixer bowl, combine 225 g (1 ¾ cup) bread flour, 25 g (scant ¼ cup) cake flour, 40 g (3 Tbsp) granulated sugar, 3 g (1 tsp) kosher salt, and 4 g (1 tsp) instant dry yeast. Whisk all together.
- Set your mixer with a dough hook attachment.
- Add 1 large beaten egg and 50 ml (3 ½ Tbsp) milk and 50 ml (3 ½ Tbsp) water, both which have been kept at 86F (30C), to the bowl with dry ingredients.
- Start kneading on low speed (speed 2). Use a silicon spatula to scrape the sides and bottom of the bowl a couple of times.
- Continue to knead until it clings to the hook and cleans the sides of the bowl.
- Once dough starts to come together, add the butter and continue to mix on low speed until butter has been incorporated. Then increase speed to medium and knead until dough is silky, smooth and elastic.
- When the dough gets silky and smooth, pull the end of your dough with your thumb and fingers. Keep spreading the dough with your fingers, stretching the dough into thin translucent membrane. This test is called Windowpane Test to see if the dough's gluten has been developed enough. If the dough tears, the gluten isn’t quite ready yet. Knead the dough for another 2 minutes and test again.
- Shape the dough into a ball by pulling all sides of the ball to the bottom and pinching them together. Place the dough in a bowl (the seam on the bottom).
- Cover the bowl with a plastic wrap and let the dough rise in a warm place until the dough has doubled in size, about 1-2 hours. I use a Proof setting (100F / 38C) in my oven.
- In a large bowl, add 60 g (About 4 Tbsp) unsalted butter and mix with the silicone spatula until it becomes smooth.
- Add 100 g (½ cup) granulated sugar and mix with the silicone spatula until they blend well together.
- Slowly add very small amount of 1 large beaten egg (46-50 g/ml) into the bowl and blend well together before you add another small amount of the egg. Continue until all the egg is well blended.
- Sift 200 g (1 ½ cup + 2 Tbsp) cake flour and 2 g (½ tsp) baking powder into the mixture.
- Using the silicone spatula, mix well until the dough is not floury. Collect the dough and make into a ball.
- In a clean stand mixer bowl, add 60 g (About 4 Tbsp) unsalted butter and 100 g (½ cup) granulated sugar.
- Mix until well blended and smooth.
- Slowly add very small amount of 1 large beaten egg (46-50 g/ml) into the bowl and blend well together before you add another small amount of the egg. Continue until all the egg is well blended.
- Sift 200 g (1 ½ cup + 2 Tbsp) cake flour and 2 g (½ tsp) baking powder to the mixture.
- Mix until it’s incorporated and the dough is not floury. Then take out the dough and form into a ball.
- Measure the weight of the biscuit dough. It should be around 400-410 g. Remember the weight as you’ll need it later (to measure 1/10 of the dough).
- Roughly cut the dough into 10 pieces.
- Starting from the big piece, measure the weight again till it weighs 1/10 of the total weight (in my case, 40-41 g). If it’s heavier, pinch off the dough and add the extra dough to a smaller dough, by stuffing the extra into the inside of the smaller dough.
- Roll the 10 pieces of biscuit dough into 10 balls. Place them on a baking sheet lined with silicone baking mat or baking sheet. Cover with plastic wrap and rest in the refrigerator for 10 minutes until it hardens a bit.
- Once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough. If the hole doesn’t close, then the dough is ready for next step.
- Remove the dough with silicone dough scraper and transfer to a lightly floured work surface. Press the dough with your hands to release gas in the dough and deflate.
- Fold the dough in thirds and then fold in thirds again. Flip to keep the seam side on the bottom. Shape the dough into a ball. To close the seam line, rotate the dough (clockwise) with both hands while the seam line is touching the work surface.
- Measure the weight of the main dough. It should be around 460-470 g. Remember the weight as you’ll need it later (to measure 1/10 of the dough).
- Using a dough scraper, roughly cut the dough into 10 equal pieces. Starting from the big piece, measure the weight again till it weighs 1/10 of the total weight (in my case, 46-47 g).
- If it’s heavier, pinch off the dough from the center and add the extra dough to a smaller dough, by stuffing the extra into the inside of the smaller dough. Knead to combine well. Shape each dough piece into a nice round ball, pulling from all the sides and tuck into the bottom. Place the dough on your left (right) palm, and rotate it with your right (left) hand, keeping the seam side on the bottom.
- Put the dough on a baking sheet lined with parchment paper or silicone baking mat. Cover the dough with plastic wrap (I use a portable cupcake holder lid) to prevent from drying. Rest the dough for 15 minutes at the room temperature.
- Put the Biscuit Dough on the lightly floured work surface and flatten the dough with your hand.
- Using a rolling pin, roll out into 4 inch (10-12 cm) flat rounds. Continue the rest until the main dough is ready.
- After 15 minute of resting, flatten the main dough with your hand and fold in thirds.
- Then fold in thirds one more time and pinch both ends to shape the dough into a ball.
- Pull the dough from all sides towards the seam on the bottom. Place the dough on your left (right) palm, and rotate it with your right (left) hand a few times, keeping the seam side on the bottom.
- Place the Biscuit Dough on your palm and put the Main Dough in the middle, seam side facing up.
- Then flip to show the Biscuit Dough on top. Gently pull all sides of the Biscuit Dough wrapping around the Main Dough.
- Coat the Biscuit Dough with granulated sugar (2 Tbsp) and remove the excess sugar. Then using a dough scraper or knife, gently score the Biscuit Dough into crisscross pattern (I score 3 lines each side).
- Place the dough on the baking sheet, seam side on the bottom. Cover the dough with plastic wrap to prevent from drying.
- Let the dough rise in a warm place until the dough rises one and a half (1.5 x) in size, about 50 minutes (I used the Proof setting (100F / 38C) in my oven).
- When the dough has risen half way, preheat the oven to 350F (180C). Note: If you are using the oven for proof, you have to transfer the dough to a warmer place so you can preheat the oven.
- Bake at for 13-15 minutes. Toward the end of baking if you see the bread is not being browning evenly, rotate the bread once so that the bread gets even color.
- Once bread is baked, transfer to a wire rack and let it cool. Keep in an airtight container or bag after it’s been cooled. Enjoy!
Prep Time includes resting time for dough.
Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Here’s how.
1 cup AP flour - 2 Tbsp. AP flour + 2 Tbsp. cornstarch = 1 cup cake flour
Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.
Instant Dry Yeast: If you're using active dry yeast, it requires being activated in a little bit of warm water (110F/43C) before being added to the rest of the ingredients. In this recipe, add the active dry yeast in 110F/43C milk, hotter than the temperature specified in the recipe because if the milk is not hot enough, the yeast won't dissolve nicely. More about the difference between instant dry yeast and active dry yeast, read here.
Whole milk: I highly recommend using whole milk instead of reduced fat milk, but it's up to you.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!
A_Boleyn
It looks like a fun bread to make.
Amy @ Pressure Cook Recipes
Hi Nami,
お元気ですか。
Yes! There’s just something about the food we enjoy in our childhood that lingers in our memory. Once in a while, we would have strong cravings for them!
Hubby loves a similar version of Melon Pan from Hong Kong bakeries. They’re simple yet yummy. Wonderful recipe as always.
Have a great week! 🙂
Amy
Nami
Hi Amy! 忙しいけど、元気です！
Thanks so much for your kind comments (and sorry I haven’t been around much). We love Pineapple Buns too! Chinese bakeries are easier to find here so we buy more pineapple buns than melon pan! LOL. Hope you’re having a great summer. xoxo
Amy @ Pressure Cook Recipes
Hi Nami,
Hope you had a great time in Japan with your family! Ya, wish there were more Japanese bakeries so they’re more accessible when we’re craving them!! hehehe~ We had a great summer with family & friends visiting from overseas. Thanks for asking. 😀 Bet you’re busy preparing your kids for school. Take care! 🙂
~Amy <3
Kat
Yay! I am so excited that you finally have a recipe on melon pan for us to try ourselves. Earlier this year I was sad when I found out that you didn’t have a recipe on melon pan. I had to surf around the internet instead for a different melon pan recipe to use so I could try out the bread myself. I can’t wait to try out your recipe, when I have the time, and enjoy some delicious bread afterwards! Thanks for the recipe!
Nami
Hi Kat! Thank you for waiting! I can’t express how bad I feel as I continuously receive this recipe all these years yet I hadn’t share a recipe till now. xD I hope my recipe works for you. I made so many Melon Pan while testing the recipe and I needed some break, but I think I’m ready to make again. LOL. They are so delicious!
Aimèe Artigliere
Hi. Is it possible to use a gluten free flour? Like rice flour? Thank you so much. I always enjoy your posts, and my family enjoys the food!
Nami
Hi Aimee! Thank you for reading my blog! I haven’t tested GF flour to try this or rice flour. I think it’ll come out differently, but it might be worthwhile to try with GF flour (rice four probably different texture).
If anyone try with GF flour, please let us know! 🙂
Berny @ I Only Eat Desserts
Thank you so much for the recipe! I love melon pan and I love your recipes – will be baking this very soon 😀
Nami
Hope you enjoy this recipe, Berny! xo
Claire
Nami, do you have any modifications for high altitude baking? I live near the foothills of Denver, so around 5400 ft elevation and baking can sometimes be a little tricky with the altitude. I love melon pan and would love to make this recipe but I’m wondering if I need to change the amount of leavening agent or water. Any suggestions?
Nami
Hi Claire! I have zero experience in high altitude cooking/baking. 🙁 Mr JOC is in currently Denver! Wow… 5400ft!
I looked up and there are some “basic” rule/suggestions for high altitude baking, which you might already know.
I thought this blog summarizes well and she is experienced:
http://www.mountainmamacooks.com/high-altitude/
Let us know your experience when you try? Maybe other JOC readers who live in the mountain might want to know. 🙂
John/Kitchen Riffs
Welcome back from your vacation! And what a fun recipe you’ve decided to share with us. Love bread of all kinds, and this looks terrific. Love its shape! Such nice texture. Good stuff — thanks so much.
Nami
Thank you so much John!! Hope your summer has been wonderful! 🙂
Andrea
Wow the resting time is so long! No wonder everyone buys it at the conbini instead.
Also I never thought the top “coat” was actually a biscuit layer. Now it makes sense.
Well, I never liked melon pan (at least the ones I bought in any supermarket in japan) except for the ones with chocolate chips inside, but when I have time, I guess I will try this recipe.
As always thanks for the recipe!
Nami
Hi Andrea! Yes…. I used proof setting in my oven to get that warm environment (SF can be quite cold for bread to rise…) so it didn’t take as long as before when I didn’t have the proof setting. Yeah, honestly, if you can buy a decent melon pan especially from bakeries… I’d probably do that. LOL. But once you make your homemade melon pan, they are so good that you’ll be happy too. 🙂
Yeah the top layer is biscuit dough. Try from good bakeries in Japan (not conbini or supermarket). I think you might enjoy it. 🙂
Thank you for reading my blog!
Andrea
Hey Nami!
I made melon pan today and gosh, as expected it’s way more delicious when homemade!!
It was the first time I made brioche-like pastries and I’m amazed to see how easy and fun it was to make.
I’m definitely gonna try to make some more later!
But I think I’ll make the biscuit layer a bit more thinner next time.
Also I was a bit worried since I didn’t have bread flour, but I added 3tsp of AP flour and it was all good!
By the way, if I want to add choco chips, when would it be better to put them in the bread dough?
Anyway, thanks as always for the awesome recipes!
Oh yeah, I took a photo ???? https://www.instagram.com/p/BJiShoOBZ_j/
Nami
Hi Andrea! Yay! Thanks so much for trying this recipe! I just saw your instagram. Perfect looking too!
Thank you for your tip on bread flour – 3 tsp (1 Tbsp) all purpose flour swap. 🙂
Some add choco chip on cookie crust only, some put in the main dough. If you want it to look choco chip, I recommend adding in the cookie crust. 🙂
Philipp T.
i really enjoyed to make these things. and cause anpan uses the same dough iv done them too.
the only problem is, that the sugar on the biscuit was to much, the next time i will do it, i wont sugar them
Nami
Hi Philipp! Do you mean the coating on the biscuit dough? It’s a sweet bread so I guess it’s always dipped in the sugar. It can be an optional for sure. 🙂
Kelly
This melon pan looks perfect, Nami – so fluffy and pretty! I think we have something similar and call it Pineapple Bun and it’s one of my favorites so I can’t wait to this version soon! Love the video and photos 🙂
mjskitchen
I do love sweet breads! Thanks for explaining how this got it’s name. I was expecting some melon. 🙂 Beautiful little breads!
Vera
Hi Nami,
Thank you so much for sharing the recipe! I’ve been wanting to make some soft asian bread as those in dim sum places. I made those yesterday and they tasted yummy! But due to my limited skills they don’t look as pretty as yours haha.
I have a question for the melon pans as well as the red bean bun you shared before. The ones I made didn’t come out as soft as store-bought or restaurants ones. They are kind of rough or hard, especially after a day or two. Do you might know the reason? Or how to make bread softer in general?
Thanks again for sharing and demonstrating this wonderful recipe!
Nami
Hi Vera! Few key points I can suggest:
1) flour – I have problem with this and I hope to get better flour for bread, but try to get good quality flour, not supermarket flour. After all, this is the main ingredient.
2) kneading and proofing – very important for fluffy bread. I think hand kneading can secure the kneading part right. Knead until you get the thin membrane like texture. When you don’t have enough time for bread to rise, it gets hard bread, and when you let the bread rise too long, then you don’t have the elastic bouncy texture in the bread.
3) sugar – when you add more sugar in the dough, it gives some moist, and if you increase in butter, it stays moist/not dry for a longer time. Make sure you don’t change the amount less than what I specified in the recipe.
Hope this helps!
Vera
Hi Nami,
Thank you for your reply! I will pay attention to those details.
Thanks! 🙂
Jacky
I tried the Melonpan at last weekend and they have incredibly tasty. For a brief moment I felt like in Tokyo. The manual is very easy to understand and it’s easy to bake to. Thank you very much.
Nami
Hi Jacky! Thank you for trying this recipe already! So glad to hear you enjoyed it. Melon Pan out of the oven is SOOOO good! Happy to know that you get to taste it. 🙂 Thank you for your kind words on my instructions!
Mi Vida en un Dulce
Bread in Spanish is also “pan” !!!
I like to make bread and this Melon Pan is something I want to try.
joo
I’ve been trying to make melon pan for a year and a half now, and I never had positive results. So I found this recipe and it’s very different from the others, i tried. The bread dough is PERFECT like this, but the cookie dough isnt good at all. It breaks too easily and it doesnt give a very nice looking melon pan, because it cracks while the bread rises. Summarizing, this bread recipe deserves A+, I’m totally changing the way i make breads now haha
But the cookie dough sucks, im sorry. And I’m very disappointed because melon pan isn’t melon pan if its crust looks fucked up, even though the inside is great. Damn it, almost perfect.
Nami
Hi Joo! Thanks for the feedback! I’m glad to hear your dough came out well with this recipe and sorry the cookie dough didn’t come out well. How long did you keep in the fridge? Do you think it can be the thickness of the cookie dough when you roll out? I’ve seen my readers outcome and theirs don’t seem to crack that is visible. Was yours very visible? I made this so many times during the testing, and the cookie dough wasn’t the issue (I really wanted the bread texture to be perfect). Maybe you can match with other’s cookie dough recipe to make a perfect one. 😉
Stella
Hi Nami…
Hello from Indonesia!
I already make this melon pan..and it’s lovely!
Thank you for the recipe ???? will tag you on instagram
Nami
Hi Stella! Thank you so much for trying this recipe! So happy you made Melon Pan in Indonesia! 😀 I’ll check out #justonecookbook hashtag later! 🙂 Thank you for your kind feedback!
schnabel
Hey,
So I just wanted to say that in some steps you maybe made it look a bit more complicated than it is ?? (like “rotate the dough CLOCKWISE” ?) It might be nice for beginners to have detailed instuctions on how to work the dough (fold, knead, rotate etc.) but you don’t have to do it exactly like that. The recipe looks kind of intimidating like this, with so many steps to follow, when it’s actually just a sweet bread dough topped with cookie crust. I know, yeast can be a little b*tch, but it’s more about getting a feeling for the dough than rotating in a certain direction or folding an exact amount of times in exactly the same way.
No hate, I just thought it would be sad if some people thought they can’t do it because it looks so long and complicated.
Other than that, I really want to thank you. I ate one every Day in Japan and I’ve had this Melonpan craving ever since I left Japan. After seeing your pictures, I want them even more, so I’ll make some today!!!
Nami
Hi Schnabel! Thank you so much for your feedback! Mr. JOC told me similar thing in the past.
I told him the same, but I guess I’m used to super detailed instructions which are very common in Japan (we love getting instructions…).
I’ve learned bread making from Japanese cookbooks and as a beginner bread maker, I really love how detailed each step was written. Without it (and there was no video), I probably wouldn’t know if I was doing the right thing. So I used the same approach to write this recipe (and all my recipes).
I also learned that many JOC readers don’t necessarily follow method by watching my video (but watch it as reference), so I wrote exactly how you have to do in each step… I receive a lot of feedback from beginner cooks that my detailed recipes helped and overcame their fear of cooking. So I apologize in advance if my steps are tedious and long…
Plus, my English is not very good, so I can’t make a point in a short sentence and end up with 3 extra sentences… LOL.
I really appreciate your feedback. Hopefully my recipe writing will be better as I write more…
DangoLover3741
Hi Nami!
I made this today, and it was super tasty! I’ll definitely be making melon pan again. Thanks for the recipe, I’ll be sure to check out other ones as well!
Nami
I’m so happy you tried this recipe! Thank you very much for your kind feedback! 🙂
Sara Vasquez
YAAAAAAAAAS COOOONCHAAAAASSSS!!!!!
Nami
Hi Sara! Sorry I missed your comment. YES! It’s SO similar to conchas!! 🙂
mui
Hi Nami,
I tried out some of your recipes and I love them all ~
For the melon pan, I would like to add cocoa flavor to the biscuit dough.
Would you kindly advise the amount of cocoa powder to add?
Thank you! 🙂
Nami
Hi Mui! Thank you so much for trying out my recipes. I’m so happy to hear you like them. Hmm… hard to tell as I have never done it, but how about starting 2 Tbsp, and add 1/2 Tbsp at a time if needed? It’ll be fun and cute! 🙂
mui
Thank you for your advise nami! I will try it out 🙂
mui
Hi Nami,
I have added cocoa powder to the biscuit dough and turns out great! Everyone loves the melon pan. Thanks again for sharing this great recipe! 🙂
P.s: I have shared the photo of my melon pan on instagram~
https://www.instagram.com/p/BYUbxClBOOs
Nami
Hi Mui! Sorry I haven’t had the chance to check #justonecookbook on instagram lately. I’ll leave a comment when I get a chance. 🙂 Looks ABSOLUTELY adorable! You did wonderful job! Thanks for sharing the picture with us!
Camille
なみさん、レシピをありがとうございます‼︎
お疲れ様でした‼︎
Your site is really wonderful, it is so well explained, with much photos and videos. I am so glad I found it. I wanted to have the genuine recipe for melon pan so I checked in japanese but やはり the language level was too high for me to understand. So I found your site and am delighted about it !
Yet, if you have a small spare time could you help me out ? Because I left the dough rise 3 hours (and it wasn’t as well as yours), it didn’t seem to rise or enough at least… So when I put it in the oven, it didn’t rise. It stayed as before unbaked : small. I tried baking it again and again but nothing happened… So i tried to eat and it was delicious. So I know your recipe is awesome.
Do you have any clue about why it didn’t rise ? Maybe I didn’t let it rise enough… I was kind of in a hurry… Yet I let it 3 and 1h… Or do you think it’s about the ingredients ? Because I live in France and I was so surprised to see that we don’t have the same flours, yeast, and even salt ! So I seeked for even things over the net and thought I had it… For the yeast we don’t have any rapid dry as you mentioned at all… So I melted it in hot milk…
If you ever have any clue on why it didn’t rise at all, I’d be really glad to read it because I love melon pan so much !!
長すぎるコメントを申し訳ございません‼︎読んでくださってありがとうございます‼︎
Nami
Hi Camillle! コメント、どうもありがとう！
I’m not sure how the yeast you used works, but considering that yeast was okay, maybe you might have left the dough out at room temperature for too long. If that’s the case, the dough loses its structure and ability to hold air pockets and just collapses. Maybe that’s why it didn’t rise? Bread making is hard to troubleshoot as I was not there to watch. 🙁
I think you can use other flour to make this bread but it might be different in texture. I don’t think the flour was issue here. It must be the yeast and how the dough was during resting time.
judy
i love melonpan
Nami
Thank you Judy! Me too! 🙂
DIANA
Hi!
How would I go about making matcha biscuit dough?
Nami
Hi Diana! You can add matcha powder to the biscuit dough along with the flour. Start with small amount, maybe 1-2 tsp? I haven’t tried it, but gradually sift matcha powder and see how it is. 🙂
Stacey
Thabk you very much for this resipe! I’ve always loved seeing the photos of tgia bread but it is completely unavailable where I live. This will also be a wonder new and unique memory to make with my sons. Also.. I hope this isn’t a strange question but would you happen to have a recipe how to make katsu-don (If i mis spelt it I am so very sorry). I’m very happy and appreciate all the information you have shared. Thank you very much
Nami
Hi Stacey! Hope you enjoy this recipe! I just published “Baked” (pork) katsudon recipe!
https://www.justonecookbook.com/baked-katsudon/
I have a deep fried chicken katsu version here
https://www.justonecookbook.com/chicken-katsu-don/
Hope you enjoy!
Dannielle
May I ask why the temperature of the milk and water is so important since we are not activating the yeast? I do not have a thermometer so it is hard for me to judge what temperature my milk and water is at after I warm it up.
Nami
Hi Dannielle! I understand what you mean, but I see this often in Japanese recipes. If I find out why I’ll mention in the recipe. But basically it looks like it helps to keep the yeast alive even during the winter. It’s important to keep the temperature of the dough after kneading, and if I write precisely, depends on how you knead (with hand or machine), the temperature of water/milk should change also. If you live in a warm place, probably it is not necessary to heat up, but if you cook in AC, or in winter, it’s best to warm up. Hope this helps?
Courtney
Hi Nami! I was wondering if I wanted to make Matcha Melon how much matcha would I put in the dough and cookie topping, or if I would need to alter the recipe in any way to accommodate it? Thanks!!
Nami
Hi Courtney! Oh that sounds wonderful! I haven’t tried adding matcha, but definitely you can. Hmm… I haven’t tried so I can’t give you measurement, but I heard that matcha makes it harder for the dough to rise so you might want to add yeast tiny bit more. Let me know how it goes. I want to make it one day too! 🙂 I think I’d start with small amount maybe 1 tsp and increase as you need? You should’t need to change the amount of flour for small amount of matcha.
Jorge Goto
Nami,
Boa tarde,
O que quer dizer AP no contexto:
Farinha de bolo: se você não tem farinha de bolo, você pode substituir com farinha e amido de milho. Veja como.
1 xícara de farinha AP – 2 colheres de sopa. Farinha AP + 2 colheres de sopa. Amido de milho = 1 xícara de farinha de bolo
Grato
JGoto
Nami
Hi Jorge! Sorry I don’t understand but you’re talking about the cake flour?
Jorge Goto
Hi Nami! Sorry for me but I did not quite understand “how to replace cake flour” …
In the text :
“1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons Maize starch = 1 cup cake flour”
It would be: 1 cup cake flour equals => 1 cup flour + 2 tablespoons starch?
What does AP mean? I suppose it’s the abbreviation for some word, just like Tbsp = TableSpon …
Grateful!
Jorge Goto
Nami
Hi Jorge! It’s like this. 1) Prepare 1 cup all-purpose flour, 2) Remove 2 Tbsp of flour from it, 3) Add 2 Tbsp corn starch. So at the end you get 1 cup of cake flour. Hope this helps!
Miss V.
Hello! I tried to prepare this and reached the oven proofing stage before actual baking. I didn’t actually bake it until after 2 hours when i noticed it became watery and flat. How do i prevent this in the future? I want to prepare it first because it takes a long time and bake it at a later time. Thank you so much!
Nami
Hi Miss V! Bread making is time consuming and timing is very important. You can’t leave the bread too long, which will end up over-proofed. You can slow down by controlling the temperature (keep it cooler). If it’s not the perfect proofing temperature, it can take a longer time. 🙂
john hornéy sandman
Hello Miss nami Im going to try out this Recipe But i have a question since i live in sweden and we dont have bread flour i have decided to make my own but i would like to know if normal all purpose flour works (or well in my case a bag of normal wheat flour) works as the bread dough flour?
if not then ill continue to make the “home made” bread flour mix
Thank you if you reply and also i thank you for the great recipes that you provide us that find this wonderful blog of yours -Sincerely John
Nami
Hi John! Bread flour means the flour with most gluten – opposite of cake flour which has less gluten. All purpose is between. Maybe the name is different but you must have it as you would use it to make bread (hence bread flour).
You “can” make with all purpose flour, but it lacks the bouncy strong texture that comes from gluten. I would notice if it’s made of all purpose flour, but maybe some people are okay with the texture if they don’t know what melon pan’s texture is like. 🙂
Christina
Hi Nami: I like the not-so-sweet bread crust except I couldn’t get the beautiful look. Do you know why my biscuit dough “coverings” cracked during the last proofing stage before being placed in the oven. I lost all the scored pattern as well.
Nami
Hi Christina! I think I know, as I had the same problem when I was testing. In my case, it was from over-proofing. I waited a bit too long, so it was expanded too much and lost nice score… Wait, but you said cracked… was it too dry maybe? Are those cracks are small? See Step 10, and left picture. The bottom melon pan has a big gap/crack. Is that your problem? My problem was that… when I left too long, there were too many of those big cracks…
Christina
Thank you Nami, I think you might have figured out the issue – over-proofing. I will try to reduce the proof time in the future.
Despite this setback, I loved the melon pans because of the crisp biscuit/cookie crust and the fact that they were not overly sweet.
Dave
Hi, Nami! I just found your blog, and am in love with it! <3 My melon pan is in the oven now! I can't wait to try it!
Do you have any idea about how long the bread will keep, or recommendations about freezing? I would like to give one to a friend, but won't see her until the weekend.
Thank you so much for publishing this, Nami! I'm looking forward to reading your other recipes! (^_^) – Dave
Nami
Hi Dave! You just found my blog and already made Melon Pan!! That made me very happy. Thank you so much! Hope yours came out well.
I never tried freezing them as they go by super fast in our family (especially after they come out of the oven)…. but I would put in ziplock bag after cooling down and then freeze. It will keep better than trying to keep in fridge etc. Should reheat in the oven just fine. Let me know how it goes (especially if that doesn’t work, so I can tell others not to do it). 🙂
Thanks again for writing!
Maurice
Hello and thanks for the Recipe. If i was to add a Melon flavored syrup to this recipe in what step would it be added and how much do I use so it don’t over power the Bread/cookie. I was thinking of buying a Honeydew syrup from amazon but what would you recommend.
Nami
Hi Maurice! You will need to add the syrup with other wet ingredients. The amount… I’m not sure as I had never tried it. It probably depends on syrup too. Add gradually and test the recipe. You may need to test a few times till you know what’s the right amount. 🙂
cat
I never hear pan dulce taste like melon pan. I’m in Spain and never try something like melon pan. There is no melon pan in Spain.
Nami
Hi Cat! Melon pan is the name of this bread, not the “taste” of melon per se. And the name “melon pan” exists only in Japan because that’s how it’s name there, but similar bread exists (the way it’s made) in Hong Kong, Mexico, etc. I explained more in the blog post above. 🙂
Cat
I know, I did travel to Japan and eat melon pan every morning and i’m sure we don’t have anything like that in Spain.
Not sure why someone says pan dulce is like melon pan cause is not.
Nami
Hi Cat! Ah! Now I know what you were referring to! I have deleted that Pan Dulce (from Spain) – someone commented on YouTube, so I added that. But since you mentioned it’s not the same, I have deleted that line. Thank you so much for letting me know!
Nikki
I’ve made this recipe 4 or 5 times. There are lots of steps, but it’s easy and fantastic. This time, I coated half of the bread dough balls with ginger jam, and the other half with Nutella. This helps the cookie dough to adhere to the bread dough, and it tastes awesome.
Nami
Hi Nikki! I knew someone will appreciate homemade melon pan (I often get comments like – “who has time for that?”). Thank you for making my day! Homemade melon pan is awesome. Especially when we can’t have access to Japanese melon pan… Wow ginger jam and nutella. That sounds heavenly! Thank you for your kind feedback, Nikki!
Ila
I love your recipes, they’re really good. I wanted to know which type of bread flour I should use?
Thanks so much!
Nami
Thank you Ila! Hmm I’m not sure what kind of types are available in your country, but this “bread flour” in the US is what we typically use to make all kinds of bread. We only have one kind of bread flour here, so I’m not too familiar with the different types of bread flour. In Japan, we have bread flour (also one kind) and called Kyorikiko 強力粉. It has the most gluten in the flour compared to other flours.
Britt
I really want to make this after a trip to Japan! Only concern is that it says if you use the oven to proof you’d then have to transfer to a warm place during oven preheat. Any ideas? Will it ruin the consistency if I have it at room temperature during the preheat? Thank you 🙂
Nami
Hi Britt! The doughs remain warm while preheating, but it does help if you could keep them warm (just avoid being cold) for a bit longer until the oven is ready.
Britt
Thank you!!!