Melon Pan, literally translated as “melon bread”, is a Japanese culinary specialty that has captured the hearts of sweet tooths. Contrary to what its name suggests, Melon Pan doesn’t actually contain melon. It takes its name from its characteristic shape, reminiscent of the melon fruit, and its crispy coating, reminiscent of melon skin.
The history of the Melon Pan dates back to the 1900s, when it first appeared in Tokyo bakeries. Its popularity quickly spread throughout the country, and today it’s a staple in Japanese pastry shop windows.
What sets Melon Pan apart is its unique texture. On the outside, it’s covered with a thin layer of sweet dough that becomes crisp when baked, while the inside is soft and light. This combination of textures creates a taste experience that is both surprising and pleasurable.
In terms of taste, Melon Pan has subtle notes of melon, although the traditional recipe doesn’t actually contain melon as an ingredient. The flavor is achieved through artificial aromas that reproduce the fruit’s characteristic sweetness.
To enjoy a Melon Pan at its best, it’s best to eat it slightly warmed, to take advantage of its mellow texture at its peak. Some prefer to eat it plain, while others garnish it with custard or ice cream for an extra touch of deliciousness.
The Melon Pan is much more than just a pastry. It’s a symbol of Japanese culture, a feast for the senses and a unique taste experience. Whether you’re a sweet tooth or simply curious to discover new flavors, Melon Pan will win you over with its subtle blend of sweetness, crunch and softness.
Here’s a recipe for making Melon Pan:
Ingredients for the dough :
- 250 g all-purpose flour
- 30 g sugar
- 1/2 teaspoon salt
- 1 teaspoon dry baker’s yeast
- 1 egg
- 60 ml warm milk
- 40 g softened butter
Ingredients for the filling :
- 100 g sugar
- 100 g softened butter
- 180 g flour
- 1 teaspoon vanilla extract
- Green food coloring (optional)
Preparation:
- In a bowl, combine the flour, sugar, salt and baking powder. Add the lightly beaten egg and warm milk. Mix well until you get a homogeneous dough.
- Add the softened butter and knead the dough for about 10 minutes, until soft and elastic. Form a ball with the dough, cover it with a clean cloth and let it rest in a warm place for about 1 hour, until it doubles in volume.
- Meanwhile, prepare the filling. In a bowl, combine the sugar, softened butter, flour and vanilla extract. If you want to make your Melon Pan green, add a few drops of green food colouring and mix well.
- Divide the dough into several small balls, depending on the desired size for your Melon Pan. Take a ball of dough and flatten it to get a disc. Place a spoonful of filling in the centre of the disc, then fold the edges of the dough to enclose the filling. Roll a ball gently between your hands. Repeat this step for the remaining dough and filling.
- Place the dough balls on a baking sheet covered with parchment paper, leaving enough space between them so that they can swell. Let them rest for about 15 minutes.
- Preheat the oven to 180°C (350°F). Lightly brush the dough balls with milk to give them a golden colour when cooking.
- Bake the Melon Pan for about 15 to 20 minutes, or until golden and cooked.
- Once cooked, remove them from the oven and let them cool on a wire rack before serving.
Now you have the recipe for making delicious Melon Pan at home! Enjoy this iconic Japanese pastry with a sweet taste and unique texture.
