Melon bread at 4 p.m.
Hello. This is dessert at 4 p.m. Today, I made melon bread that looks like a turtle shell. Feel full of crispy melon peel and sweet melon cream :) Feel free to comment if you have any recipe questions!
4 serving
Within 999 minutes
오후4시의디저트
Ingredients
  • Flour
    240g
  • Flour
    60g
  • Sugar
    50g
  • Salt
    4g
  • Dry East
    6g
  • Butter
    40g
  • Milk
    140ml
  • egg
    1ea
  • Sugar
  • Flour
    260g
  • Butter
    70g
  • Sugar
    110g
  • egg
    1ea
  • vanilla oil
    3-4drop
  • Melon
    40g
  • Custard Mix
    80g
  • Milk
    240ml
  • Melon
    10g
Video
Cooking Steps
STEP 1/16
Mix flour, flour, sugar, salt, yeast, milk, and eggs in one place. When the dough begins to clump together, add butter and mix until smooth.
(Total 25 minutes)
STEP 2/16
The finished dough is first fermented in a warm place for 80 minutes.
STEP 3/16
(Let's make cookie dough and cream while fermenting.)
In a bowl, beat the butter for the cookie dough and mix with sugar and vanilla oil.
STEP 4/16
When the sugar of 3 has melted to a certain extent, add the egg and cream it.
STEP 5/16
Add flour and melon resin and combine them together.
(The texture of the dough may vary depending on the type of flour. If the dough doesn't clump well, add a little milk and make it a lump.)
STEP 6/16
Refrigerate the completed cookie dough for 30 minutes.
STEP 7/16
(Making melon cream)
Add melon resin to milk to make melon milk.
STEP 8/16
Mix the custard mix with melon milk to make melon custard cream.
(Please stop mixing while slightly watery as custard cream becomes harder over time.)
STEP 9/16
After the first fermentation, divide the bread dough by 50g, cover it with plastic, and rest at room temperature for 10 minutes.
STEP 10/16
After 30 minutes of refrigerated tissue, divide the cookie dough by 43g.
STEP 11/16
Put an appropriate amount of melon cream into the dough and prepare it.
STEP 12/16
Place the divided cookie dough on top of the sanitary wrap, cover the wrap again, and roll it with a rolling pin. Next, wrap the cookie dough on the bread dough.
STEP 13/16
Press lightly on the bread with a scraper to shape it into a grid pattern.
STEP 14/16
Do the second fermentation in a warm place for 40 minutes.
STEP 15/16
Apply water over the fermented dough and sprinkle sugar.
STEP 16/16
Bake in an oven at 185 degrees for 14 minutes.
(There is a temperature difference between ovens, so please check the condition and adjust the time and temperature.)
1. The fermentation time of the fermented bread recipe is not an absolute figure. It's better to check how bloated the bread is than the time. 2. Keep sugar, salt and yeast out of contact with each other when kneading. 3. The sugar content of the custard mix varies depending on the manufacturer If the mixture powder is not sweet enough, add about 10g of sugar to the milk and mix together. (Personally, Custard M products are weak in sugar, so I always add sugar.) 4. Sugar sprinkled on the surface is not an essential ingredient. However, sugar makes the outside more crispy, so if you want a crispy texture, it's better to sprinkle it. 5. If the melon cookie dough is a little thick, for the cookie dough to stick together Cover bread dough with water and cover with cookie dough.
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