@@Apronyoutube I wish you rectify and give due credit to the Mexican culture and its bakery and confectionery since this is a Mexican recipe from the XIX century, not Japanese.
I used this recipe to make Hongkong style pineapple BBQ pork buns , it works very well. The topping is crispy , bread is soft and fluffy . The filling is BBQ pork with pan fried onion and BBQ pork gravy , it is really tasty. Thanks Apron for your recipe and video.
I made this yesterday. I think I didn’t flatten the cookie crusts enough. Mine draped more than halfway down the sides of the bread dough but did not completely cover it. When the dough rose, it pushed the cookie off to one side, making for lopsided buns, and the exposed bread dough cooked faster than the part covered by the cookie. So my advice is to flatten the cookie enough so that it almost completely covers the bread. As in the video, you shouldn’t be able to see any of the bread dough when it’s sitting on the pan. It probably also helps to go for a flattened bun shape, like in the video. I didn’t notice that mine were more round and therefore more likely to roll to one side upon rising.
Hi I tried to bake this yesterday. The taste is nice but my bread turns out to be a bit too dense:( How can I improve the texture of my bun? Update: i kneaded the dough for a longer period of time; now the texture is just right! Thank you for the recipe~
Your Japanese sentences are very strange. I can recognise you are not Japanese. and ? What's mean "偽の日本のメロンパン" ? The title is exactly writing "日式" 甜瓜包. あんさんの文章へんやでぇ 日本人なりすましやろ？ どこのもんや？ 主さんな、ちゃんと日本式って書いてるでぇ。
Hi, suitable for room temperature milk in summer, warm milk in winter will better enhance yeast activity, can add the yeast into the lukewarm milk 20-30℃ for 10 minutes and knead the dough together with other ingredients
Thank you for video the bread delicious I will try at home. Excuse me if I don’t understand part of make bread could I ask you. Thank thank a lot of find new bread every day. I want to good at bread like you. 😀😀😀😀😀
The measurements in g and tbsp do not seem to tally . 3 tbsp of caster sugar is more than25g . No? Anyone who succeeded ….which measurements do u use? I usually don’t fail when I use recipe on this channel but the melon bread was not a success.
I failed 3 batches of the bread already using a stand mixer :'( I was wondering if this is because this recipe must be hand knead? first one it was over kneaded, 2nd batch for some reason I just can't get the smooth texture, and it didn't really rise that much. Is it because the yeast should be mixed with the milk before adding it to the other dry ingredients? I have seen you use a kitcenaid mixer in your other video, do you have any tips on this or people like me who prefer to use stand mixer? Thanks in advance! I've been following your recipes since I started making bread and this is the first time I've struggle so much ; - ;
hello, im a beginner at baking and experienced a lot of failure as well :(. failure at making bread are caused by many factors. it could be the yeast is expired or dead or too long exposed in air. or if you using active dry yeast, of course you should wake up your yeast using warm water and a bit of sugar (milk works too bcs contains sugar already). could be you dont wet your dough enough so the end result your dough couldn’t rise well and dense. and also it could be you didn’t knead your dough enough so the end result would be dense and unpleasant. knead your dough until elastic and smooth (you can check by pulling your dough and should be elastic and if you spread it, it will form a transparent membrane which is strong gluten that indicates your dough is kneaded enough). and too much kneading will cause gluten breaking. i hope it will help and please practice more so you know what you doing wrong.
@@pinkuharo Have you found a solution since then? I always have the same problem. The dough won't rise no matter which recipe I've tried or how long I kneaded the dough.. it wouldn't become smooth and elastic, but sticky instead (even after 15 min with electric mixer). Adding more flour makes the bread dry at the end, but Idk what to do anymore. I just want it to be fluffy and moist 🥺.
Hola! Primera vez que te escribo y el motivo es felicitarte! En MEXICO LE LLAMAMOS " CONCHAS ". Me emocione ver mi pan favorito en tu pais a traves de tu video. Saludos
They are conchas! They are simply stripping Mexico from its own culture as usual. It's a Mexican creation from the XIX century inspired by the French brioche.
Just finish making these buns. They turned out DELICIOUS! thank you for the easy yet delicious recipe and tutorial.
Glad you like them!
@@Apronyoutube I wish you rectify and give due credit to the Mexican culture and its bakery and confectionery since this is a Mexican recipe from the XIX century, not Japanese.
I've tried the recipe. the bread is delicious and the crust is very crunchy. thank you for the recipe
I used this recipe to make Hongkong style pineapple BBQ pork buns , it works very well. The topping is crispy , bread is soft and fluffy . The filling is BBQ pork with pan fried onion and BBQ pork gravy , it is really tasty. Thanks Apron for your recipe and video.
Arigatou!!!!!!! It's my favorite Japanese bread but theJapanese-descendant here in Brasil do not know how to make it. Thanks a million.
I made this yesterday. I think I didn’t flatten the cookie crusts enough. Mine draped more than halfway down the sides of the bread dough but did not completely cover it. When the dough rose, it pushed the cookie off to one side, making for lopsided buns, and the exposed bread dough cooked faster than the part covered by the cookie. So my advice is to flatten the cookie enough so that it almost completely covers the bread. As in the video, you shouldn’t be able to see any of the bread dough when it’s sitting on the pan. It probably also helps to go for a flattened bun shape, like in the video. I didn’t notice that mine were more round and therefore more likely to roll to one side upon rising.
.
bruh
BREAD
Wow...cute bread. I also have to test this recipe for sure. Thank you Apron.Because of you, I can make bread recipes with confidence🙆♀️💙
I heard the crunchy. But I saw the softness inside. 🤤
I'm your fans.. 💝
unlike means you liked it and removed your like they are separate from dislike, I'm not a grammar nazi its just common sense
@@yuuji3795 thank you for the correction dear.. 🙏🏻
Que pan delicioso. Con tus indicaciones el pan me salió igual que en el vídeo. Ya preparé varias de tus recetas. Gracias
Great to see the recipie of Doraemi's favourite Melon Bread
Wait... so melon pan actually doesn’t have melon flavoring? ....my life has been a lie
Sara Masaki it is supposed to look like a melon.
In yakitate japan they use melon, I also thought they taste like melon lol
premium melonpan have green melons, but as long as it's melon shaped and has a cookie crust, it's called melonpan
🤣
Sara Masaki omg dame.....I though melon pan had melon in it
Wow! Looks yummy! Thank you for sharing😊🇯🇵🌸😊🇯🇵🌸
I'll try to make this. I ❤️this channel. You always made the job easy to follow. Thank you so much for sharing delicious recipes. 🙏God bless us.
Bravos Merci beaucoup tout vo recette bien réussite
You use the most beautiful eggs, I'm so jealous😍
Hi I tried to bake this yesterday.
The taste is nice but my bread turns out to be a bit too dense:(
How can I improve the texture of my bun?
Update: i kneaded the dough for a longer period of time; now the texture is just right! Thank you for the recipe~
Hi, can increase the proof time
How long did you knead in total to get the right texture?
Where can I buy the mould? to indent the markings on the melon pan
謝謝分享。請問即溶酵母 可以改為活性干酵母放入麵粉嗎？
請問脆皮那裏一定要用糖霜嗎？還是說用細砂糖也可以？
Gracias por compartir tus Receta en español
Wow! Yummy! Thanks for the recipe👍
おはようございます。なんて美味しいレシピでしょう！しかし、メロンをレシピに追加しませんでした！？この偽の日本のメロンパンを作って食べることにとても興奮しています。私はあなたが使用する各料理の繊細さとケアに感心します. 私はあなたの献身、あなたがあなたのビデオのプレゼンテーションに使用するビデオと各食器の編集に注意を払うこと、行われた各実行における良い味と繊細さを本当に尊敬しています。
Your Japanese sentences are very strange.
I can recognise you are not Japanese.
and ?
What's mean "偽の日本のメロンパン" ?
The title is exactly writing "日式" 甜瓜包.
あんさんの文章へんやでぇ
日本人なりすましやろ？ どこのもんや？
主さんな、ちゃんと日本式って書いてるでぇ。
Where on earth did you get the idea these were Japanese? This is a Mexican recipe from the XIX century.
That looks so good! 😊
Such a pretty looking breads....
The cruncy of this bread, can hold how many days?
Who can tell me please
Can i use all purpose flour instead?
is it 50g +- for the egg with the shell or the egg without the shell
Hi, without shell
It's a lovely recipe and looks very delicious as usual, I liked it a lot and I'm going to give it a try. Thanks for sharing. Have a nice weekend.
This looks sooo good!! Does this work if I use all purpose flour to substitute the plain flour and bread flour from the ingredients list?
cHibixqOo I used plain white flour for both and it was fine! I read somewhere that all purpose and plain are the same thing
Yes u can. The differences between flours are the proteins nothing else. Unless it’s gluten free flours
@@mimi-oz7wr thank you!
@@hanabikoizumi5287 thank you!
This looks so pretty
wow I love it the first time I see this good job
تسلم الأيادي
Your hands are great
9:23
請問牛油皮會不會融化 造成口感油膩不酥脆??
假如預先雪藏牛油皮 會不會降低麵糰溫度
影響發酵??
你好，不會融化，外表酥皮的口感有像奶油曲奇，麵糰只需要放進冷藏不需要冷凍，在做造型時麵糰的溫度會降低所以不會有太大的影響
Sounds deliiiiicious 😍😍😍
What can I do if I don't have yeast? I think there might be a yeast shortage where I live.
omg!! been waiting for this video from you - will definitely try over the weekend! They look delicious and so perfect
Can the fresh milk be cold or does it need to warm to activate the yeast?
Hi, suitable for room temperature milk in summer, warm milk in winter will better enhance yeast activity, can add the yeast into the lukewarm milk 20-30℃ for 10 minutes and knead the dough together with other ingredients
Can I make the crust the day b4 & put in the fridge ? Pls advice, thank you 🙏
I tried the recipe, why the pattern can't turn out clearly? and the shape is not round enough? also the side is broken, am I cut the pattern too hard?
I’m making this rn... hopefully they turn out good 😅😊
A mi hijo mayor le gusta muuuchoooooooooo y esperaba esta receta!!!!! 😘😍😍😍
請問用vanilla 液得唔得？份量都係1/2tsp?
Is Plain flour and Maida flour the same??
Yes, it is
Okay thanks! !
That looks amazing 😍
Las hice me quedaron deliciosas..
I made them, they were delicious
Is there any substitution for vanilla paste?
Hi, can be replaced with vanilla extract
@@Apronyoutube thanks!!
Riquísimas, en México les llamamos conchas a ese tipo de pan 😋, es delicioso
super
want see how to make Japaness red bean pan
請問，如果沒有香草籽膏可以用什麼代替？還是說，不加也可以？（會不會影響吃起來的味道？）
製作油皮是用糖霜粉，但最後麵包烤完沾黏的是一般白砂糖，對嗎？（是否可以不沾？）
謝謝🙏🏻
Can i use these recipe for making coffee bun?
看上去很不错哦！
Is it possible to substitute the bread flour with all purpose flour??
yes you can. I usually use all purpose flour and it works out pretty well.
包團可否用机打呢？
Hi. Do you use cold milk or room temperature milk?
It depends on your room temperature. Keep dough lower then 26
I don't have a vanila bean paste. Can i use vanila flavour?
Hi,yes sure
请问脆皮部分用的糖是icing吗？
你好，是的，謝謝你的留意
你好 請問麵團量要增加到200的麵粉量的話，皮的量也是等比例增加嗎？
i dont have vanilla bean paste..replace with what pls?
Hi, can be instead of 1/2tsp vanilla extract
Thank you for the recipe! Where can I buy the mold for making the criss-cross shape?
Hi, I bought it at the baking ingredients shop, they did not indicate the brand
You can also just use a knife to cut the pattern
可以不加泡打粉和香草吗
請問可以用雲妮拿油代替香草籽膏嗎？
I made this, but in the end all of mine were cracked and split open. what did i do wrong
홍콩의 파인애플번 같은 건가요?
The sugar that you mixed with the butter to make the crust looks more like powder sugar/ Icing sugar. Is it powder sugar?
Es azucar blanca, pero mas fino el grano. No es azucar glass
Hi, yes is icing sugar, the correction has been noted in the description box
Apron thanks.
Hi, I dont have icing sugar, can i replace with brown sugar
Yes you can
by chinese 日式 甜瓜包.
This is very interesting name for me.
Hi, if I just use mixer, will it make a difference? I see some of your video use mixer and some other don't.
Hi, both can
Idc im still adding melon juice 😎
Thank you for video the bread delicious I will try at home. Excuse me if I don’t understand part of make bread could I ask you. Thank thank a lot of find new bread every day. I want to good at bread like you. 😀😀😀😀😀
The measurements in g and tbsp do not seem to tally . 3 tbsp of caster sugar is more than25g . No? Anyone who succeeded ….which measurements do u use? I usually don’t fail when I use recipe on this channel but the melon bread was not a success.
Conchas mexicanas!!! Que rico
Is vanilla extract ok? :/
yes totally
the thing is its making my mouth go dry
The best and easiebt tutorial I could follow
This reminds me of dorami in Doraemon😁
I failed 3 batches of the bread already using a stand mixer :'( I was wondering if this is because this recipe must be hand knead? first one it was over kneaded, 2nd batch for some reason I just can't get the smooth texture, and it didn't really rise that much. Is it because the yeast should be mixed with the milk before adding it to the other dry ingredients? I have seen you use a kitcenaid mixer in your other video, do you have any tips on this or people like me who prefer to use stand mixer? Thanks in advance! I've been following your recipes since I started making bread and this is the first time I've struggle so much ; - ;
Me too!!! mine didn’t rise. I don’t know what I’m doing wrong 😕
hello, im a beginner at baking and experienced a lot of failure as well :(. failure at making bread are caused by many factors. it could be the yeast is expired or dead or too long exposed in air. or if you using active dry yeast, of course you should wake up your yeast using warm water and a bit of sugar (milk works too bcs contains sugar already). could be you dont wet your dough enough so the end result your dough couldn’t rise well and dense. and also it could be you didn’t knead your dough enough so the end result would be dense and unpleasant. knead your dough until elastic and smooth (you can check by pulling your dough and should be elastic and if you spread it, it will form a transparent membrane which is strong gluten that indicates your dough is kneaded enough). and too much kneading will cause gluten breaking.
i hope it will help and please practice more so you know what you doing wrong.
@@stillportra Thanks so much for all the tips Fathya!
@@pinkuharo Have you found a solution since then? I always have the same problem. The dough won't rise no matter which recipe I've tried or how long I kneaded the dough.. it wouldn't become smooth and elastic, but sticky instead (even after 15 min with electric mixer). Adding more flour makes the bread dry at the end, but Idk what to do anymore. I just want it to be fluffy and moist 🥺.
@@weirdowhisper No, unfortunately. I end up just using this receipt for the crust part and another receipt for the bread part.
为什么我的面包第二天会有点硬？ 还有， 在揉面团时，一直拿不到光滑的表面
hi～请问没有高筋面粉可以用中筋面粉代替吗？(◐‿◑)
Is there a substitute for egg in this recipe?
Makasih banyak resepnya 👍 👍 👍
Very good
Where place I can buy the emboser ?
Hi,I bought it at baking ingredients store, they did not indicate the brand
Hola! Primera vez que te escribo y el motivo es felicitarte! En MEXICO LE LLAMAMOS " CONCHAS ".
Me emocione ver mi pan favorito en tu pais a traves de tu video.
Saludos
Male Ojeda igual a mi! :)
香草膏没有可以?
你好，可以
可以用雲尼拿香油代替？
請問不落那香草羔可以嗎？会影響效果味道否呢？謝謝妳
你好，可改用香草精
0:30是糖粉吧
你好，是的，謝謝你的留意
@@Apronyoutube 😊
Where do you get the plastic mesh to cut into melon shape?
Hi, I bought it at baking ingredients store
why after i put in the oven for 17 minutes with 190 celsius the color turns white :(
help pls :(
Hi, this is normal or can increase the baking time by 2-3 minutes
Que riiiicos🌝🍞
Hi! Can you double this recipe? To make 12 buns? Thank you.
Yes you can!
Hi 你好 请问必须用中筋面粉吗？
你好，脆皮可以改用低筋面粉
做得太好看了
Se llaman conchas
This bread is like one named "conchas" in México. Very good recipe!
They are conchas! They are simply stripping Mexico from its own culture as usual. It's a Mexican creation from the XIX century inspired by the French brioche.
good
Yummy,,
Wonder how come my cookie dough was so sticky was very difficult to handle it..
Hi, yes, each of the flour to absorb moisture are different, can try to adjust the liquid, climate and temperature are also factors
Why my dough doesn’t rises as much? This is the second time I try and it won’t go like that
Hi, this is caused by many factors, climate and temperature are the main factors
Yeast works better in the warm environment
Is it icing sugar at the start or caster?
Hi, yes is icing sugar, the correction has been noted in the description box