Melon pan Bears(Japanese melon buns recipe)

Melon pan Bears(Japanese melon buns recipe)

serving10(original recipe makes 10melon pan bears)
The measuring cups used are all the type that is used in the US.

For bread dough
200 g/7,1oz  bread flour
60 g/2,1oz water(use lukewarm water during wintertime)
70 g/2,5oz milk
20g/0,7oz sugar
2g/0,1oz salt
20g/0,7oz butter 
1/2teaspoon(3g) instant dry yeast

For cookie dough
135g/4,8oz  cake flour
60g/2,1oz caster sugar
50g/1,8oz butter(room temperature) 
1/4teaspoon(2g)baking powder
Melon oil

  Make the cookie dough. Put butter into a bowl and mix it thoroughly with a whisk, making it smooth. Add sugar and mix together thoroughly. Once the color of the eggs turns white, add the beaten eggs in 2 or 3 times and mix well. Add a few drops of melon oil and mix. Change your whisk for a spatula, add flour and baking powder to the bowl and mix until no lumps remain.
Divide the cookie dough in 10 pieces, wrap each of them in plastic wrap, and keep in the refrigerator until immediately before use.


  Make the bread dough.
Get two bowls ready, and put bread flour and salt in one.
Put the water(use lukewarm water during wintertime), sugar,milk, and dry yeast into the other bowl and mix together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.
When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until the surface of the dough becomes smooth.
When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the dough into a ball and put into a bowl.

Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

Take out the dough from the bowl while being careful not to damage it.
Divide each of the parts in the following way:
- 20 pieces of dough of 5grams(about 0,2oz) each, for the ears(Make 20 small dough balls).
- 10 pieces of dough of about 26grams
(about 0,9oz) each, for the face(Make 10dough balls).
Roll each piece of dough into a ball.
Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

Lightly flatten the bread dough and punch it down. Re-roll all of them.

Take the cookie dough out of the refrigerator. Take one more sheet of plastic wrap and place it on top, then stretch out the dough with a rolling pin (to a size slightly bigger than the rounded bread dough,) put on top of the bread dough and wrap it around it. Make cuts in a square shape with a knife and place on top of a baking tray lined with a baking sheet. Finally, paste the small bread dough for the ears to complete the shape of the bear. To prevent the dough from drying up, place plastic wrap and a fully wrung wet cloth on top. Make sure the plastic wrap does not stick to the dough.

Do the secondary fermenting until the dough blows up to twice its size.
Pre-heat at 170(340F) and bake for 1819 minutes .
let it cool on a cooling rack baked bread.

Create the eyes and nose of the bear using icing. I left out the amount of the icing since only a small amount is used. Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color, and mix thoroughly. Put into the bag that was introduced in this article and squeeze out to add eyes and noses to the breads.http://edible-bears.blogspot.jp/2014/03/cheesecake-bears-recipe.html
Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.
Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong sorry.
Thank you for reading this to the end.






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