Japanese Melonpan (Poolish & Tangzhong)

Today, we're making the Japanese Melonpan with poolish and tangzhong. In the video, we delve into the science of using a sweet dough with 16% sugar and more fat for the bread, and we're topping it with 2 variants of cookie dough, original and matcha. What we get are stunning Melonpan buns that are every bit as good as they look. We're also briefly going into the mysterious origins of these breads, as well as some more regional variants. Watch the video for more!
#melonpan #sweetbread #bread #tangzhong #yudane #poolish

Ingredients Weight (g) %
Total Flour 250.0 100.0%
Hydration 178.7 71.5%

Tangzhong
Bread Flour 50.0 20.0%
Hot Water 85.0 34.0%

Poolish
Bread Flour 50.0 20.0%
Water 50.0 20.0%
Instant Yeast 0.6 0.2% (1/8 tsp)

Final Dough
Bread Flour 150.0 60.0%
Sugar 40.0 16.0%
Milk 45.0 18.0%
Butter 25.0 10.0%
Salt 4.0 1.6%
Instant Yeast 0.6 0.2% (1/8 tsp)

Total Fat 22.1 8.8%
Milk Water Replacement 25.2%

Total Dough about 500 g
Divide by 6 around 83.5 g

Cookie
All Purpose Flour 160 g
Unsalted Butter 60 g
Icing Sugar 60 g
Whole Egg 50 g
Matcha 3 g
Lemon Zest to taste
Lemon Juice (1 tsp) 5 g
Granulated Sugar to taste

Chapters
0:00 Intro
0:37 History
3:22 Tangzhong/Yudane
4:31 Poolish
5:26 Final Dough
8:09 Ingredient Science Talk
13:20 Cookie Dough
18:13 Pre-Shaping
21:38 Shaping
25:38 Proofing
26:08 Baking

[NovitaListyani]

Errata: the poolish is made of 50 g of bread flour, 50 g of water and 1/8 tsp of instant yeast. The video incorrectly stated 100 g of water and 100 g of bread flour.

[erolbeller]

I am one of your fans, because of your explanation. Only recipes are nothing, you are giving technical detail and consequences, Thanks a lot.

[julieblair]

The way the cookie topping crackled on the matcha ones really look like actual musk melons!!

[mrprutten]

Hi Seraphine. These remind me of the Concha pan dulce pastries from Mexico. I'm sure that they are a bit different in execution though. I love how diverse your recipes are. I really learn a lot and, as well, it always so nice to see you. You are lovely.

[khodayehrangekaman]

You are absolutely amazing 🥀 🫒
Thank you ❤ for sharing your amazing & lovely knowledge 👌🙏

[danadizon]

Grear video! Will definitely add to my list.

Idk if youll ever read this, but can you please make a video about no knead bread and what your thoughts on it? is kneading really a must?

Theres a few YT channels that uses the no knead technique like Mugkling, Kkuume, and Chain Baker and they make visually appealing and tasty breads.

[konin]

The ingredients list in the description calls for 50g of flour and water for the poolish but the video says 100g. which one is correct?

[melissaxiong]

The melon bread is wonderful on the first day but the crust gets sticky overnight even though I let the melon bread cool completely. Is there a way to fix that? Thanks for the recipe, it's still the best tasting melon bread recipe I've tried.

[tsutsumiles]

What is Milk Water Replacement (25.2%) for?

Thanks in advance.

[rinaps]

Hi, can we give more milk, if the dough still a little dry? Thanks

[wok]

is it bad to use milk for poolish and tangzhong instead of water, to enrich the dough more?