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Saturday, 11 June 2016

Matcha Melon Pan 抹茶菠萝面包

A delicious and good-looking sweet bread with matcha cookie crust. Although the steps were slightly more tedious, but they were worth the effort to wait, to make, and to try :)

Raw dough weight: 309g
Bread maker: Whirlpool BM1000

Matcha Cookie Crust
30g unsalted butter 无盐奶油
40g icing sugar 糖粉
30g beaten egg 蛋液
95g cake flour 低筋面粉
1/4 tsp baking powder 泡打粉
1 tsp matcha powder 抹茶粉

1. Mix plain flour, baking powder and matcha powder together in a bowl. Set aside.

2. Whip softened butter for about 1 to
2 minutes using a hand whisk, then mix in the icing sugar. Continue to cream till light and pale.

3. Slowly blend in the beaten egg.

4. Sieve and fold in the matcha-flour mixture from (1), until the mixture form into a lump.

5. Transfer the pastry dough over to a sheet of cling wrap. Wrap and shape into a long block.

Refrigerate for about 1/2 an hour, or till it partially hardened.

6. Divide the pastry dough into 8 portions, about 25g each. Shape into balls and place in a floured dish.

Cover with a sheet of cling wrap and return to the fridge till needed.

7. While waiting for the bread dough to proof in the warm oven for 20 minutes (below step 13), take out the pastry dough balls from the fridge and shape into flat disc.
Put a pastry dough ball beteen two plastic sheets.

Flatten the pastry dough ball to about 3mm thick using a dough cutter.

Dust with some flour and place the pastry sheets over a cold baking tray.

8. Return the tray of pastry sheets to the fridge till needed.

Bread dough
135g bread flour 高筋面粉
15g superfine wholegrain flour 中筋面粉
25g fine sugar 细糖
10g condensed milk 炼乳
15g beaten egg 蛋液
1/2 tsp instant dry yeast 即发酵母粉
1/4 tsp salt 盐
85g fresh milk 鲜奶
20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

1. Pour cold whole/fresh milk and condensed milk into the bread pan.

2. Mix bread flour and superfine wholegrain flour in a bowl. 

3. Pour ingredients into the bread pan in the sequence as they are listed in the ingredients list.

Dig a hole in the flour, and pour in the instant dry yeast.

4. Transfer the bread pan to the bread machine. Select "dough" kneading function and activate it.

After the "kneading" program ended, let the dough continue to proof for about 20 minutes more.

20 minutes later.

10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

11. Divide the dough into 8 equal portions, about 38g each.

12. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. 

Wrap your palm around the dough and let it roll within your palm, to shape it.

13. Place the dough into a floured square pan. Cover with a cling wrap and let the doughs proof for about 20 minutes in a warm oven.

14. After a brief proofing of about 20 minutes, take out the dough from the oven, and the pastry sheets from the fridge (above step 8).
Place a pastry sheet over a dough, shape to wrap over the dough.

15. Grip the base of the dough, and roll the pastry side of the dough over a bowl of fine sugar.

16. Use the blunt end of a dough cutter to imprint crisscross pattern over the pastry face.

17. Arrange the dough over a floured baking pan with good spacing in between.

18. Proof the dough in warm oven for about 30 to 40 minutes. Try not to let the dough expand too much which will break the pastry crust.

14. Remove the tray of dough from the oven. Start to preheat the oven to 170 degree Celsius for about 10 minutes.

15. Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.

16. Transfer the hot bread to cool on a wire rack. Enjoy ^^

Recipe adapted from 
with great appreciation :)


  1. Shifu,

    I tried your recipe of this green tea melon bread...Wow! It's delicious 😋

    1. Hi Nancy. Very happy to know that you enjoy this recipe. Many baking :)

  2. Shifu,

    I tried your recipe of this green tea melon bread...Wow! It's delicious 😋


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