An unique bread which carries a faint melon flavour - not noticeable, but you know it is there 🍈 Therefore, try not to dull your taste bud with strong flavour beverages like coffee, before tasting this mild melon flavour bread 🤗❌☕
The Meiji melon flavoured low-fat milk and natural yeasts are the two key ingredients in this bread recipe.
While the Hokkaido cheddar cheese is the key ingredient in giving the bread a rich milk taste filling 🍶
Yield: 9 mini buns in one 20cm square pan
Bread weight: 512g
Raw dough weight: 462g
Mayer MMBM12 breadmaker 面包机
110g cold melon flavoured milk 冷蜜瓜味牛奶
35g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
185g unbleached bread flour 无漂白高筋面粉
20g Superfine Wholegrain flour 超幼全麦/中筋面粉
8g milk powder 奶粉
1/4 tsp instant dry yeast 即发酵母粉
50g natural yeast (100%hydration) 天然酵母∆
To be added at the 10th minute
30g cold unsalted butter 冷无盐奶油
60g Hokkaido grated cheddar cheese
Some bread flour & matcha for sprinkling 面粉做表面装饰
∆ 50g natural yeast can be replaced by 25g each of bread flour and water, together with 1/4 tsp instant dry yeast.
1. Line a 20cm square pan with parchment paper. Set aside.
2. Pour all the bread dough ingredients, except the butter, into the bread pan following the sequence listed. Transfer the bread pan to the bread maker.
I prefer to mix the flours and milk powder together before adding to the bread pan.
Select "C-11" Ferment Dough function; and press "Start". The mixing, kneading and first fermentation will take 1 hour 30 minutes. As the dough would be performing overnight cold fermentation, the program would be terminated manually.
3. When the countdown timer reads "1:20", add in the cold unsalted butter.
4. When the countdown timer reads "0:45", the kneading blade will rotate about 7 revolutions. Give the "Stop" button a long press to terminate the program manually.
Remove the dough from the bread pan, and transfer to a plastic bag lightly coated with oil. Tie a loose knot at the end.
Wrap with a second plastic bag, and keep in a mixing bowl covered with a lid. Squeeze out most of the air from both bags.
Keep in the fridge for overnight cold fermentation.
5. In the next day, take out the dough from the fridge 1 hour prior to shaping. Remove the outer plastic bag, invert the dough, and let it thaw for about 1 hour.
6. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
Divide the dough into 9 portions, about 53g each.
7. Roll up the individual dough and shape into ball by pulling down the side of the dough, and seal at the bottom.
Cover and rest for about 15 minutes.
8. Take a dough and roll out flat using a rolling pin.
Flip over and place about 6g of grated cheese in the centre.
Wrap up the dough and pinch to seal.
Cup your hand and let the dough roll within to shape.
9. Place into the lined baking pan.
Spray some water and let the dough proof in a closed oven for about 40 to 50 minutes, or when the dough almost double in size.
10. Remove the baking pan from the oven. Start to preheat the oven to 180° Celsius.
11.Sprinkle some bread flour on the surface of the dough.
Snip some pattern using a pair of scissors. This step is optional.
12. When the dough is in the oven, reduce the temperature from 180 degree Celsius to 160 degree Celsius, at the lowest rack, for about 10 minutes.
After 10 minutes, reduce the oven temperature to 150 degree Celsius, and bake for about 12 to 15 minutes, or till the top slightly brown.
13. Remove the bread from the oven, and allow to cool on a wire rack for 5 minutes.
You can sprinkle some matcha powder over the crust. This step is optional too.
14. Lift the bread out of the baking pan after about 5 minutes, and onto a cooling rack .