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 PreShaping
21:38 Shaping
25:38 Proofing
26:08 Baking