Cocoa Melon Bread. Great recipe for Cocoa Melon Bread. I made some melon bread with cocoa powder. Cover with a damp towel, the same as you did for the bread dough.

Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper. It can definitely be said that everyone in Taiwan has eaten melon bread at least once! You can cook Cocoa Melon Bread using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Cocoa Melon Bread

Prepare of Bread Dough.
It's 200 grams of Bread (strong) flour.
Prepare 40 grams of Butter.
Prepare 1 1/3 tsp of Dry yeast.
You need 20 grams of Sugar.
It's 120 ml of Milk.
Prepare 1 of Egg yolk.
Prepare 1/2 tsp of Salt.
It's of Cookie Dough.
Prepare 50 grams of Margarine or butter.
Prepare 40 grams of Sugar.
You need 1/2 medium of Egg.
It's 100 grams of ★Cake flour.
You need 1 1/2 tbsp of ★Cocoa powder.
You need 1/4 tsp of ★Baking powder.
It's 1 of Granulated sugar.

In recent years, bakeries have started to create different flavours of melon bread. Some bakeries fill it with cream, while some mix cocoa into the sweet layer of crust. Nope there is no melon in the bread. Thought I should note that first.

Cocoa Melon Bread instructions

Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections..
Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes..
Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients..
Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together..
Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions..
Push on the bread dough from Step 2 to release the gas and then form into neat balls again..
Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough..
Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape..
Coat completely with granulated sugar. Use a scraper to cut lines into the dough..
Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.).
Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes..
Once done, transfer to a rack to cool..

Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon. Great recipe for Melon Bread Cookie Dough. Please adjust the amount to something that is easy for you to make. Using a knife or scraper mark the cookie dough side of the bread roll with a diamond pattern.