@@still_your_zeldathat's why we're saying that in México this type of bread is called concha 🤦🏽♂️ We're stating that in our country it has a different name
Made these with my grandson 17 yo we 1st had them in Japan this is a great recipe. He loved them so much he had to try make them. This recipe is a winner
My son just returned from Japan, and said melonpan was amazing, so I'm glad I saw this recipe, I'm going to try it out. We don't seem to get it anywhere in uk. 🇬🇧 Thankyou.
I've made this twice without a stand mixer and they came out amazing! Here are some tips and solutions to some problems you might face! - Don't add all the 232g of water. When you start mixing or kneading it, it may look dry and a mistake I made when I first made it was to add all the water. The result was a very sticky dough, that still tasted great but was super hard to work with. Adjust the water to your dough, but please add it after kneading or mixing well enough or you might make the same mistake I did. - I used parchment paper to roll out my cookie doughs, and they worked out fine but make sure to flour the paper very well. It was such a struggle to keep rolling it out and then peeling, just for the dough to stick! It eventually worked out though, after properly flouring the parchment paper. - If your dough is too sticky or too dry at the start, just keep kneading! When I would knead the dough, it would always look too dry, but as I kept kneading, it would eventually get together! The first time, I made this bread, I added the water and the dough became too sticky and hard to work with, if that's something you face, just keep kneading! When the sticky dough was baked, it still came out and tasted amazing, just was a pain to work.
It will depends on your flour strength, if you use bread flour you will be fine. All purpose flor usually is weaker and can't handle too much hydration
Best bread recipes ever, soft and fluffy and delicious, so far the best I have tried and I have been baking for many years. The technique of putting the dough resting it for 20 mins in the fridge before adding butter is crucial and a new way and it makes the bread very soft! Appreciate the tips! Thank you!
Did you use plain milk or milk powder? I'm afraid the dough won't rise when it was in the fridge bc my dough rarely doubled in size even at room temperature 😔. Idk what I do wrong.
@@weirdowhisper maybe it's your yeast? Did you check if it was alive? Do a test by putting a tsp of yeast in warm water and see if it bubbled and create some foam on surface? I used milk powder btw.
@@tiffanythu6464 I've checked the yeast, and it created foam. But my biggest problem is the part when the dough needs to be kneaded until it isn't sticky anymore.. bc no matter what I do or how long I knead (even 15 min don't seem to be enough), my dough is always too sticky and wet that I can't form it with my hands. I've already tried several recipes, but the bread usually turns out too dry since I had to add more flour to shape the dough. 😔
@@tiffanythu6464 btw I've tried this recipe... absolutely failed unfortunately. The dough didn't rise at all, and worst case: the bread is still raw inside and smells completely like yeast, but cookie topping is done. I have no idea how to fix it now.
@@weirdowhisper have you measured your ingredients using metric/scales instead of cups? It sounds like there’s miscalculation in your bread problem and might be related to weighing the ingredients instead of using cups.
just finished making these!!! so tasty, crunchy, and soft. this is the first time i've ever made good bread ^^ we had to hand knead the dough because our stand mixer wasn't able to handle mixing the dough. thank you so much!! everyone loved it!!!!
I made it and it turned out super awesome! The crust is soooo crispy and the bread is soooo soft. Probably a bit too sweet to the old folks as it coated with lots of sugar outside. Thank you so much for this recipe!! I need to try your other recipe ❤️
Looks amazing, but I just wonder if anyone has figured how to modify the ingredients to replace the milk powder with plant based milk 🤔 Lactose intolerant woes
I always buy these at a japanese bakery in my city. But I am rarely in the area to enjoy one with some hot tea so I need to learn to make it from home. I will admit though, theirs looks a lot softer than the one in this video but I can just look at other japaanese pastry videos and try to combine some of the ingredients from the softer desserts with this if the original reciepe isn't as soft as the bakery's I like
I just made this recipe and it is the best one! I am a professional baker of 5+ years and the technique is superb. I told my family that I made "Conchas" and they loved it. I will make this again!
The Japanese Melon Pan and Mexican Concha both have Iberian origins. Mexican Conchas are derived from Spanish bread baking methods, while the Portuguese introduced their bread styles - that resulted in Melon Pan - to Japan during the 16th Century.
Are they exactly Mexican conchas or are they soft and not dry like conchas? They don't have melon in them? I thought they were green because they were melon flavored.
I’ve tried the recipe and it turned out really good! May I know how much cocoa powder should I put in base dough if I wanna make chocolate melon pan?☺️
Thank you so much for the recipe. The melon-pan looks so appetizing. But, pardon me..i have question, why use bread flour for the cookie layer? I have seen some recipe using mostly all purpose flour or cake four. Is there specific reason?
This recipe is incredible, I'm from Brazil and flour here is a little weak in general, it worked without modification, just need to find a 12% protein flour and you will be good!
Hi I have had a lot of success baking from your videos and lots of them have become my go to recipes..and I love the texture that yudane gives to my bread thank to you, so is it possible to add yudane to this recipe?
How can I make the cookie crust still crispy even the next day ? Is it advisable to substitute some butter with shortening ? If yes , how much would u recommend ?
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
sure you can use coffee powder. the amount depends on the type of coffee power, for 6 bread, maybe you can try the amount for 2 cup of coffee you like first, then adjust accordingly next time.
I tried changing the recipe to suit your needs, I hope it works for you. In the bread dough, the 72g of whole egg can be substituted with 60g of milk and 7g of unsalted softened butter. For the biscuit topping, you substitute the 24g of whole egg into about 25g of milk and you change the bread flour into cake flour. If the cookie dough is a little dry you can add very little amounts of water each time to adjust.
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
If your room temperature is cold, you can use room temperature liquids, such as eggs, milk and water. Using cold liquids help control the dough temperature as you’re kneading it and prevent fermented dough before you finish kneading it. As well, using cold liquids helps you have an easier time kneading the dough. Finished dough temperature should be between 24-27 C.
I would suggest changing the title name to Melonpan instead of Melon bun. Because I think this is one of if not the best melonpan video on youtube, but it's not getting the views it deserves. Changing the name might help get it more attention because overseas know this as melonpan as well, so they search melonpan but this video doesn't show up immediately.
Here in Mexico, this type of bread it's called "concha" 😅❤
Lol ikr
It’s called different things in different countries 🤦♀️
@@still_your_zeldathat's why we're saying that in México this type of bread is called concha 🤦🏽♂️
We're stating that in our country it has a different name
@@still_your_zeldathank you captain obvious
Thank you I was just thinking this
Made these with my grandson 17 yo we 1st had them in Japan this is a great recipe. He loved them so much he had to try make them. This recipe is a winner
My son just returned from Japan, and said melonpan was amazing, so I'm glad I saw this recipe, I'm going to try it out.
We don't seem to get it anywhere in uk. 🇬🇧 Thankyou.
I've made this twice without a stand mixer and they came out amazing!
Here are some tips and solutions to some problems you might face!
- Don't add all the 232g of water. When you start mixing or kneading it, it may look dry and a mistake I made when I first made it was to add all the water. The result was a very sticky dough, that still tasted great but was super hard to work with. Adjust the water to your dough, but please add it after kneading or mixing well enough or you might make the same mistake I did.
- I used parchment paper to roll out my cookie doughs, and they worked out fine but make sure to flour the paper very well. It was such a struggle to keep rolling it out and then peeling, just for the dough to stick! It eventually worked out though, after properly flouring the parchment paper.
- If your dough is too sticky or too dry at the start, just keep kneading! When I would knead the dough, it would always look too dry, but as I kept kneading, it would eventually get together! The first time, I made this bread, I added the water and the dough became too sticky and hard to work with, if that's something you face, just keep kneading! When the sticky dough was baked, it still came out and tasted amazing, just was a pain to work.
Sorry but how long did it take I am trying to make it in 2 hours and 40 min will I make it up? Please rely 🧚🥲
did you use cold water?
It will depends on your flour strength, if you use bread flour you will be fine. All purpose flor usually is weaker and can't handle too much hydration
thank you so much
Best bread recipes ever, soft and fluffy and delicious, so far the best I have tried and I have been baking for many years. The technique of putting the dough resting it for 20 mins in the fridge before adding butter is crucial and a new way and it makes the bread very soft! Appreciate the tips! Thank you!
Did you use plain milk or milk powder? I'm afraid the dough won't rise when it was in the fridge bc my dough rarely doubled in size even at room temperature 😔. Idk what I do wrong.
@@weirdowhisper maybe it's your yeast? Did you check if it was alive? Do a test by putting a tsp of yeast in warm water and see if it bubbled and create some foam on surface? I used milk powder btw.
@@tiffanythu6464 I've checked the yeast, and it created foam. But my biggest problem is the part when the dough needs to be kneaded until it isn't sticky anymore.. bc no matter what I do or how long I knead (even 15 min don't seem to be enough), my dough is always too sticky and wet that I can't form it with my hands. I've already tried several recipes, but the bread usually turns out too dry since I had to add more flour to shape the dough. 😔
@@tiffanythu6464 btw I've tried this recipe... absolutely failed unfortunately. The dough didn't rise at all, and worst case: the bread is still raw inside and smells completely like yeast, but cookie topping is done. I have no idea how to fix it now.
@@weirdowhisper have you measured your ingredients using metric/scales instead of cups? It sounds like there’s miscalculation in your bread problem and might be related to weighing the ingredients instead of using cups.
just finished making these!!! so tasty, crunchy, and soft. this is the first time i've ever made good bread ^^ we had to hand knead the dough because our stand mixer wasn't able to handle mixing the dough. thank you so much!! everyone loved it!!!!
I made it and it turned out super awesome! The crust is soooo crispy and the bread is soooo soft. Probably a bit too sweet to the old folks as it coated with lots of sugar outside. Thank you so much for this recipe!! I need to try your other recipe ❤️
These are Mexican pan dulce !!! The top is like a cookie dough you put on right before you bake them ! Not Asian !
ح
メロンパンのレシピをありがとうございます！
中の生地がしっとりしていて・とても美味しそうです。
Que lindo me recuerdan a las conchas que hacen acá en México saludos 🤗
I saw this video yesterday night and decided I'd make them today! I just put my batch in the oven fingers crossed they turn out good!!
新的做凍的麵团的方法，大同小異港式做法
菠蘿酥皮 加入吸干水份的菠蘿小粒 ( 早以放棄的步驟) 就更完美.
飽内可包入蚝油醬汁义燒，咸蛋黄流沙，蓮蓉 等等
或一片黄油 為 菠蘿油 就頂瓜瓜 。
Thank you so much for sharing ! I’m your avid follower from the Philippines. I learned a lot from your blog!
Happy to hear that!
An amazing recipe! Just followed all the steps and got perfect pineapple breads for the first time! Highly recommended👍👍👍
Looks amazing, but I just wonder if anyone has figured how to modify the ingredients to replace the milk powder with plant based milk 🤔 Lactose intolerant woes
I always buy these at a japanese bakery in my city. But I am rarely in the area to enjoy one with some hot tea so I need to learn to make it from home. I will admit though, theirs looks a lot softer than the one in this video but I can just look at other japaanese pastry videos and try to combine some of the ingredients from the softer desserts with this if the original reciepe isn't as soft as the bakery's I like
太美了，一定得做一次，在这大好春光里…谢谢分享🌹🌹🌹
ة
Can't get the bread dough to turn into a ball, tried adding more flour, no go. Have the exact same Kitchen Aid lift mixer.
老师，疫情期间跟着你视频做了面包，开始了我的面包启蒙，都很成功。好难过都没再看到你更新呀，你可以继续更新吗？你的视频教学都很注重细节和精致。几个月更新一次也可以呀！期待老师继续更新。
多谢关注，两年前我开了一家面包店，就没有时间做视频了
做了俩次，第一次觉得外皮太干了，不好操作。第二次多加了几克蛋液，非常完美。好看也好吃。谢谢您
Por favor,coloque na descrição do video a receita em português também
Sempre vejo seus videos e gostaria muito de poder fazer suas receitas.
Eu tbm gostaria muito que tivesse a tradução em português 😭😭😭😭😭
Ya está en portugués 🎉
I just made this recipe and it is the best one! I am a professional baker of 5+ years and the technique is superb. I told my family that I made "Conchas" and they loved it. I will make this again!
Thanks! I’m glad you and your family like it.🙂
The Japanese Melon Pan and Mexican Concha both have Iberian origins. Mexican Conchas are derived from Spanish bread baking methods, while the Portuguese introduced their bread styles - that resulted in Melon Pan - to Japan during the 16th Century.
I have made this breads by your recipe, thank you!
Are they exactly Mexican conchas or are they soft and not dry like conchas? They don't have melon in them? I thought they were green because they were melon flavored.
I’ve tried the recipe and it turned out really good! May I know how much cocoa powder should I put in base dough if I wanna make chocolate melon pan?☺️
Thank you so much for the recipe. The melon-pan looks so appetizing. But, pardon me..i have question, why use bread flour for the cookie layer? I have seen some recipe using mostly all purpose flour or cake four. Is there specific reason?
The crust with bread flour will be crispier than the crust with cake flour. You can replace it with any flour you like
How long the crust will stay crispy in the room temp?. Thanks for the nice video
Se ven muy ricos, deliciosos pero me gustaría la receta en español x favor.
Hola buenas tardes pueden dar o escribir las recetas en español también gracias
This recipe is incredible, I'm from Brazil and flour here is a little weak in general, it worked without modification, just need to find a 12% protein flour and you will be good!
Wow these are so pretty and so perfectly sweet! Your channel is very nice and can’t wait till your next video!
めちゃめちゃ綺麗…！！✨ふかふかで美味しそう…！
I have tried at least 3 times other recipes, all my bread coming flat UNTIL NOW, thank you!
Thank you for sharing this video😍one of my favorite bread
Hi I have had a lot of success baking from your videos and lots of them have become my go to recipes..and I love the texture that yudane gives to my bread thank to you, so is it possible to add yudane to this recipe?
sure you can add yudane to this bread.
这是我见过
做的最好看的
菠萝包😉
把面包店的菠萝包
全都比下去，
你的好厉害👍
这是蜜瓜包大哥。。。和菠萝包有区别的！！！
@@優果果-t1o 请问您，区别在于?
@@sainnpeng6344 口感都不一
@@sainnpeng6344 而且日本是没有菠萝包的，只有蜜瓜包
Пробуйте-это сказка.Спасибо Вам за рецепт
Beautiful handcraft 😍
メキシコにもよく似たパンがあり、コンチャと呼ばれ、メキシコで非常に人気があります。こんにちは、日本の兄弟。🇲🇽🤝🇯🇵
您好，好多謝謝你的分享做法，我做成功了⋯⋯很好味😋⋯⋯
一定要用奶粉吗？可以用牛奶代替吗？
How can I make the cookie crust still crispy even the next day ? Is it advisable to substitute some butter with shortening ? If yes , how much would u recommend ?
The simple way is to bake the bread in 350F for 5 minutes before eat on the next day, the crust will be crispy again.
@@AllCookingStuff thank you
Since these are in every traditional Spanish bakery I’ve been to I always thought they were a Spanish treat.
is it related to mexican pan dulce-concha
很詳細，第一次就成功，很受歡迎的面包，謝謝分享🥰，很喜歡看你做面包🥰
太赞了，超级好吃，谢谢博主无私分享🥰
谢谢老师的分享，看您做面包好治愈啊，感觉是种享受😻
谢谢🙏
All Cooking Stuff 有加抹茶粉和可可粉的都比較乾，是不是有解決辦法？
1.黄油与蛋液混合时可以多加少许蛋液
2.如果酥皮已经混合好了，这时可以加大约2-5g左右的软化后的无盐黄油
3.酥皮不操作时需要用保鲜膜或密封的盒子盖着，防止变干
Milk powder?... wouldn't you just substitute some of that water for milk instead?
Very nice recipe..the cold water quantity was a little too much for me and i would recommend atleast 15 min in the microwave.
非常好的配方 感谢分享
TQVM for sharing... My favourite bread
蜜瓜包一直以來都有一個問題曲奇部份只有3分之1熟透
I make these today , it’s really good
Thank you for sharing
If I like to put the almond on the cookie dough, how many gram can I use please
maybe you can try to use almond flour to replace 1/3 of the flour first.
@@AllCookingStuff thank you
My cookie layer on top was cracked a lot, not pretty. can you share with me the cause?
Can’t wait to try your recipe thank you
Beautiful bread, and looks delicious ❤
Can I stuff them before I bake them
if in japan bread in green colour=green tea. in southeast Asia, green=pandan leaf
I love these.. superb quality.. always love watching your videos. ❤️❤️❤️
Thanks so much 😊
En México se hacen unas conchas como estos panes, gracias por compartir😋👏🏻👏🏻🙏🏼
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
Oh nice conchas i love these with coffee
3:15 想問是 caster sugar 還是icing sugar 呢？
Is it possible change milk powder and water by whole milk? Would it be the same quantity 232gr?
You can use milk instead, which is about 255g. You may need to adjust the amount of milk based on the water absorbency of the flour
What is the protein % of your bread flour? Different brands have different % in my area
WOW! i love this bread 😍😍 this melon bread is my favourite😍😍
你好，請問一下為什麼我抹茶味放涼後，表面會有白色點點呢？我是用羅漢果糖替代白砂糖
還有想問一下我可以用羅漢果糖替代糖粉嗎？高筋麵粉和低筋麵粉在口感上有什麼分別？謝謝老師
Muuuuuuuuito bom
Parabéns!
Super delicado!
This looks amazing! Can I also use coffee powder into the cookie dough? How many grams should I use?
sure you can use coffee powder. the amount depends on the type of coffee power, for 6 bread, maybe you can try the amount for 2 cup of coffee you like first, then adjust accordingly next time.
oh, so it only called Melon Pan because of the cut on the surface? I thought it was the flavor for the longest time LOL
視覺粉美的麵包…😋👏👏👏👏
Instead of using egg( as one can be alergic to it ) Can egg sugstitute be used? Please reply. thanks.
I tried changing the recipe to suit your needs, I hope it works for you. In the bread dough, the 72g of whole egg can be substituted with 60g of milk and 7g of unsalted softened butter. For the biscuit topping, you substitute the 24g of whole egg into about 25g of milk and you change the bread flour into cake flour. If the cookie dough is a little dry you can add very little amounts of water each time to adjust.
最近看了很多菠萝包的做法，菠萝皮有些是等二发完成盖上去，你的视频是二发之前包上去。我的问题是二发膨胀过大不会破坏菠萝皮的形状吗？二发膨胀还是挺大的
The tips that the baking teacher didn’t teach me.....even I paid high price to learn
Supper soft and yummylicious, Thank you for sharing.
Soooo conchas right?
Dorami's favourite melon bread 😀❤️❤️
En México se llama "concha" y se rellena con natilla
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
its so delicious..thank you for sharing this recipe my friend...love it and see you arround
mudah ternyata.. terimakasih om
En apariencia se parece mucho al pan llamado "concha" en México.
El Melon Pan japonés y la Concha mexicana tienen orígenes ibéricos. Las conchas mexicanas se derivan de los métodos de horneado del pan español, mientras que los portugueses introdujeron sus estilos de pan, que dieron como resultado Melon Pan, en Japón durante el siglo XVI.
爲什麼同樣是菠蘿麵包
這一個看起來特別細？😃
Upper heat and bottom heat is same or not?
Hello! thankyou for the recipe! do we have to use cold egg for the bun? :)
If your room temperature is cold, you can use room temperature liquids, such as eggs, milk and water. Using cold liquids help control the dough temperature as you’re kneading it and prevent fermented dough before you finish kneading it. As well, using cold liquids helps you have an easier time kneading the dough. Finished dough temperature should be between 24-27 C.
@@AllCookingStuff thankyou so much! i'm trying this today!!
Thanks Sherry
做得非常漂亮😍
老师的面包视频真的太好了! 刚用了这个recipe做了面包，表皮是放了咖啡饼皮的。面包非常松软好吃。 谢谢老师。期待你更多的视频。
The bread recipes from this channel are super good!
Particularly this one which is a Mexican bread from the XIX Century.
Wow! Looks so yummy 😍
It’s nice to see your video :) btw for the cookie dough on top you use bread flour right? It is different if i use a cake flour? Thank u :)
You can use bread flour or cake flour. It may taste a little bit different. bread flour may tasted more crisp.
@@AllCookingStuff ok thank u ;)
面团做好发酵了一会儿 我又拿了出来 放奶粉 重新揉了一会儿面 希望能补救成功
老师谢谢你的recipe！ 我想问，要是想加糖中老缅进去做面包的部分行吗？或是pate fermentee. 行的话， 能加多少毫克？ 谢谢
这款面包已经很软也很湿润，可以不用再加其它面种。
@@AllCookingStuff再想问下老师，在什么情况 （除了在视频上有说明）我们能加上老缅呢？因为我有时候想试试加老缅，看看面包会不会跟加软。 谢谢老师。
面粉的20-30%就可以了
@@AllCookingStuff 老师， 要是没奶粉， 能不能用黏奶取代？
老師：照著老師的配方做出來真的好好吃，謝謝分享，但最後烤出來回縮小了些，沒原本剛出爐膨的那麽大，不知道為什麼？？
可能是面团发酵有一点过大。
还有如果面包烤出来，中间的组织还有生面团，也会回缩。
Nice bread
Really thank a lot! It's so nice & yummy 🤩🥰💞😍
我做過, 非常成功！
Great! Thank you for sharing the video! From in Vietnam.
Ah I don't have milk powder. Will I get the same results if I replace milk powder + cold water with only common milk instead?
I have the exact same question :)
老师，请问假如我要做18粒的话，我可以把12粒和6粒的recipe加在一起做吗，谢谢😊
是的
@@AllCookingStuff 感谢你的回复😊
老师今天我做了，面包超好吃，不过下次表面不要沾太多糖，比较甜一点点
👍👍
Aquí en México se llaman conchas😉
I would suggest changing the title name to Melonpan instead of Melon bun. Because I think this is one of if not the best melonpan video on youtube, but it's not getting the views it deserves. Changing the name might help get it more attention because overseas know this as melonpan as well, so they search melonpan but this video doesn't show up immediately.
Thank you so much for your suggestion. I just updated the title and description, hope it will perform better.
Love it, can I replace water with milk😍
Yes you can