Melon Pan @ Melon Bread

from fotopages.com


Ingredients:

The bread
180 g bread flour
20 g cake flour
5 g instant active dry yeast
3 g salt
5 g skim milk powder ( susu tepung biasa pon boleh )
10 g condensed milk ( susu pekat )
50 g white sugar
10 g butter
10 g shortening
70 -75ml warm water
2 egg yolks ( about 30 g )

The topping:
30 g butter
60 g confectioner sugar
30 g egg ( beaten and measured )
100 g flour
vanilla essence
grated lemon skin

How to make:
Preparing the bread:
1. Mix the yeast with the warm water and add in the egg yolks. Let rest for 5 minutes.
2. In a mixer bowl, add in flour, sugar, salt and milk powder. Add in the yeast mixture and mix for approx. 2 minutes. Add in the condensed milk after that and knead for another 2 minutes.
3. Mix in the butter and shortening and mix for 3-4 minutes. Scrape out the dough from the bowl and knead it on a floured workspace using your hands until dough becomes elastic ( approx. 5-8 minutes ) Leave in a clean bowl, covered for 1st proofing of 30 mins.
4. Punch down air and let rise for the second time for 75 minutes ( or more.. if you want fluffier bread, let it rise for at least 90 minutes. I like mine a little dense )
Preparing the topping:
5. Meanwhile, for the topping, mix flour and confectioner sugar in a bowl. Pour over your workspace and make a small well in the middle.
6. Mix butter, egg, vanilla essence & grated lemon skin together and pour in the middle of the well. Mix using a scraper or using a fork until well corperated. Make a round ball of dough, pat it flat, wrap in cling wrap and leave in fridge/freezer until being used.
Making the bread:
7. Divide the bread into 8 equal size of about 25g each. Take out cookie dough for the topping and divide those into 8 equal portions as well. Roll out the cookie dough and place it on top of the bread dough. Neatly wrap the cookie dough and dip it in granule sugar ( gula pasir ) Using a knife/scraper make a lattice design on the cookie dough and place the bread on a baking sheet.
8. Leave to proof for 10-20 minutes in a cool dry place to avoid the topping from melting. Bake in a preheated oven of 180 deg. for about 15-20 minutes.