Japanese Melon Pan Cookie Top

Youtube video:

http://www.youtube.com/watch?v=5z0e-GKJA10

Cookie Dough
25g unsalted butter (room temp)
35g sugar
25g beaten egg (room temp)
80g cake flour
1/4 tsp baking powder
Bread flour for dusting


- Bread Dough -140g Bread Flour (4.94 oz)
25g Sugar (0.882 oz)
1/3 tsp Salt
5g Non-Fat Dry Milk Powder (0.176 oz)
3g Instant Yeast (0.106 oz) - a little less than 1 tsp
1 tbsp Beaten Egg
70ml Warm Water (2.37 fl oz)
15g Butter (0.529 oz)
Bread Flour for dusting

Cookie Top
Whisk the butter (hand whisk) until creamy
Gradually mix in the sugar and mix
When the color turns to white, gradually mix in the egg slowly
Do not put in the egg all at once, otherwise the butter will separate

Mix the baking powder into cake flour.
Sieve into a bowl
Pour it out and sieve again

Put one third of the cake flour mixture and lightly mix with a spatula
Add another one third and lightly mix
Add the rest and stir till the mixture is thoroughly mixed
Be careful not to overmix the dough

Place the dough onto a cookie tray on top of a cling film
Flour your hand and gently shape into a cylinderical shape
Wrap the dough and put into fridge for an hour




Now to bread body:

Add the sugar, followed by salt, followed by dry milk powder into the flour
Add the instant yeast into the mixture
Hand whisk the mixture well

Put the beaten egg into warm water
Gradually pour into the mixture and mix with a spatula till evenly mixed

Gently knead
Throw the dough onto pastry board few times
Knead the dough using your body weight
Repeat this process until the dough is less sticky

Flatten the dough and add in the softened butter
Gather the dough and knead
Throw the dough onto the board and roll.
Repeat this process for 10 mins

Roll the dough into a ball and put to proof for 40mins (at about 99deg F/37deg C)

Flatten the dough and roll into cylindrical
cut into about 50g
Spread the dough into the other side of the surface
Make sure the bottom is tightly close
Roll into ball and put onto cooking tray
Cover with cling wrap and let them rest for 20mins

.................
Preparation of cookie sheet
While resting, shape the dough into a ball. Place between two cling film and press into round shape with a spatula
Leave into fridge so that the cookie sheet is easy to handle.


Reshape each bread dough into a round
cover with a cookie sheet and adjust
Hold the dough upside down and stretch cookie sheet into the center
Pinch the bottom of the bread dough and dip the cookie dough into sugar
Cut pattern on the top with a scraper

Proof for another 40 mins
The dough should increase by twice

Bake the melon pans at 175 deg C for 12 mins