for anyone confused, its called melon pan because pan is bread and the crosshatch pattern resembles a melon as well as the hard cookie like outside and soft sweet inside, not because it tastes like melon. (although you can buy melon flavoured ones)
Hello I'm an 11 year old girl from Germany and I tried this recipe because my Mother and I love the Japanese culture so she said to me "Don't you want to do Melon bread by yourself?" So I did it xD It became supeeeeer tasty and I've never did melon bread before!Thanks!
I went to Japan a year ago where I had this for the first time. When I came back I was determined to make it at home and now I’ve made it a couple times! I love this recipe! Also a good tip: eat it with vanilla ice cream!
i went to Japan when i was 17, and god the bread there changed my life!!! specifically melon pan i would buy 3 little packs every time we stopped by family mart or 7 eleven. I haven't had it since bc i don't live near any japanese/asian food stores, and don't know where to order online, so i've decided to learn how to make it myself ;-; thank you for the peaceful video!!
I remember making this with my friends when I was in bakery and pastry class of vocational high school. It was really fun and really yummy! ♡ Now, I want to make this for my husband but I forgot the recipe. Thank you so much for uploading this video, it's very helpful. :)
Thank you so much for this tutorial! This is so clear and easy to understand. I've made dough like this before with the butter in and I always thought I was doing something wrong as it gets so sticky, but obviously I just need to stick it out haha.
Oh my goodness! When I lived in Okinawa, melon bread was my favorite! I totally forgot about it until I saw this video pop up. Wow, so many memories. I loved the strawberry and chocolate chip ones.. :)
I made the melonpan a couple weeks ago and they turned out exactly like yours! I added a bit too little yeast so they needed 30 more minutes of proofing, im thinking of making some deco melonpan since i have really cute mini cookie cutters that i use for my bento. Ill update soon!
I made this and it tastes delicious! This was on my New Years resolution and now I can cross it off! I'm so thankful you uploaded this, it has been very helpful and extremely tasty. 😊
When I moved to the states from Japan ten years ago, the only recipes online I could find told me to put it into a bread machine. I wish I had this video then! You explain the process so well and l appreciate the clear instructions:))))
Omg to hand knead these is so helpful because I don't have a stand mixer. These are cute and the music is super relaxing. 10 out of 10 video I have to like this.
I really loved this tutorial, Ive seen these on the internet, but never knew how to really make them. Id love to try them out they look delicious. thank you
I used to watch a show called Kogepan and it was about an adorable little melon pan that was burnt so he was very grumpy. In one of the episodes they showed a seasonal strawberry melon pan! Can you show us how to do that?
I'm here and know the melonpan because it was Dorami's favourite food.. it looks easy to made after watching your video, maybe because you are the expert..
I just tried this recipe and I don't know what I did wrong in the beginning but my dough was chunky but in the end it worked pretty good. My doesn't look nearly as pretty as hers but I definitely recommend this recipe!
I made these with matcha powder added and they came out perfect! Definitely going to make again, because even when I didn't follow the recipe exactly (i added melted butter to the dough instead of kneading it in) it came out amazing and soft.
+Namiko Chen (Just One Cookbook) no need to feel bad at all! like you said you are a very busy mom and I'm sure everyone is appreciated your video not matter what and you always make sure they are very high quality videos. I'm very glad that I found your channel :)
Anon Ni Moose it's called melon bread because it has a fluffy bread dough interior and a cookie dough like exterior and this layered melon-like texture gives it its name
Ok. I'm proud to say that they are in their final proof and then I get to bake them. This was very laborious, but so fun! I hope they turn out good! Mine proof like twice the size of yours 🤔 Also, my oven doesn't go lower than 170 degrees Fahrenheit...so they're in a small room in my house with the door shut and a space heater at 99 degrees lol
My grandma asked if you can put a dark mat under because she is slowly going blind that would mean a lot to her, she and I live baking together and we are 100% making this thank you
Thank you for this recipe! Tried it and buns turned out to be rather stiff and not that soft or fluffy at all. The crust was good though. I don't usually bake, so have no idea what exaclty went wrong, maybe should have kneaded more...All in all, I had fun making these, even though I failed, they sill tasted like the ones in Japan))
This is super late but maybe it'll help someone else who sees this. The trick in getting it fluffy is to knead enough and then let it rise enough times! About 3 times is good. Once directly after finishing the dough, then after you turned them into buns, and then again after you put the cookie dough on top of them before baking. The second one can be omitted maybe. But you should let them rise twice! Apart from that, make sure the yeast you used activated by using warm water and milk, not cold.
Thank you so much! You make it very easy to understand the whole precess and everything, so I feel like I can actually make this! (If I can fimd unsalted butter, that is...) Also I have to add, you have very beautiful hands :)
Awesome video!!! I came to your video after watching John Daub's only in Japan films about the special melon traditional japanese bread. Its so useful that you put the amounts in both grams and cups. Even at the end you put the entire ingrediants list. How wonderful! i will subscribe to your channel ^_^
this was amazing I've always wanted to make melon pan ever since hibikis magic vol 2 when demon San makes it for travelers for exchange of stories. I love that book it will always have a special spot in my heart. 😌
Thank you for the recipe! I have tried them and it tasted so good! I do have a small problem as the biscuit surface tends to break as i try to rest the bread in its final stage before baking it. Is there any solution to that?
Hi Nami, what do you think of Taiwanese pineapple bun vs. Japanese bun? Do you have a preference? I’d love to see you post a video for pineapple bun too.
Was an awesome recipe! I just tried it! The only issue I had was the biscuit dough kept tearing, and breaking apart. I couldn’t roll it out with the rolling pin, because it would tear so had to use my fingers to press it out. It had a lot of cracks in it after I wrapped the bread dough, and after expansion it was breaking off the dough. Anyone know how I could fix this?? Thank youuu! 😬
idk if you still need help after 2 years but... from experience there's 3 reasons: 1) Insufficiently developed gluten (although this really shouldnt happen with the biscuit dough) 2) Dry dough 3) Your butter To solve 1, just knead a bit longer and let it rest in the fridge a bit longer. To solve 2, cling film your dough TIGHT rather than put it under a container or just under a film. Dry conditions worsen this a fair bit. To solve 3, simply make sure your butter is soft at room temp, but NOT melted or overly soft. if you somehow added overly soft butter, again just fridge it for a bit longer. the butter should naturally soften as you work it in the dough rather than pre-dough. Again, dont forget to wrap! Good luck!
I love this, and I love your channel! Please make a video on how to make Tennenkoubo Japanese Maple Bread! I can't find a recipe anywhere! keep up the AMAZING videos! :D
SI SON MUY SIMILARES, SOLO QUE LA PASTA DE LA CONCHA NO LLEVA HUEVO, SOLO EN LA MASA DEL PAN, LA DIFERENCIA ESTA EN LA PASTA O CUBIERTA DE ARRIBA, ES MAS PARECIDA A LA PASTA DE LA ROSCA DE REYES
Couldn't remember how I made this last time and found this video again. JOCB is THE best. I make all my ramen based from your videos and now I will make this again. Thank you!!!!
Hello! For the biscuit dough, on the butter part before adding in the sugar, is it required to beat the butter till pale? Tried the recipe the other day, but the biscuit dough didn’t reach the similar consistency as yours. It’s a lot wetter :( not sure what went wrong!
for anyone confused, its called melon pan because pan is bread and the crosshatch pattern resembles a melon as well as the hard cookie like outside and soft sweet inside, not because it tastes like melon. (although you can buy melon flavoured ones)
i don't know you bake jotaro san
@@fymal of course 🧐
Hadn't watched iijo in so long
@@wuhu0 😭i was waiting for some melon essence and after watching half the video I read your comment. I wanted it to taste like melon :(
Hello I'm an 11 year old girl from Germany and I tried this recipe because my Mother and I love the Japanese culture so she said to me "Don't you want to do Melon bread by yourself?" So I did it xD It became supeeeeer tasty and I've never did melon bread before!Thanks!
I'm so happy to hear that. Thank you so much for your kind feedback! Your comment made me so happy. :D
My mom had to help me with the baking parts BC she doesn't trust me
mami saranghae
Omg my daughter too, she loves to make dessert, bread, cake and she trying this recipe and turns soooooo goooooddddd
I went to Japan a year ago where I had this for the first time. When I came back I was determined to make it at home and now I’ve made it a couple times! I love this recipe! Also a good tip: eat it with vanilla ice cream!
yesss it’s so good with ice cream :)
i went to Japan when i was 17, and god the bread there changed my life!!! specifically melon pan i would buy 3 little packs every time we stopped by family mart or 7 eleven. I haven't had it since bc i don't live near any japanese/asian food stores, and don't know where to order online, so i've decided to learn how to make it myself ;-; thank you for the peaceful video!!
I remember making this with my friends when I was in bakery and pastry class of vocational high school. It was really fun and really yummy! ♡ Now, I want to make this for my husband but I forgot the recipe. Thank you so much for uploading this video, it's very helpful. :)
Hope you and your husband will enjoy this recipe!
How are you right now? Hope you are doing great :)
@@zandrielelks5392they probably are haha ❤
just tried it!! and I can't stop making it!!!, it's sooo good
I always thought Melon bread has a whole melon lol.
I work at a cafe and I make Melon Bread there. You can add lime juice or lemon juice to the biscuits to have flavor. We do it and it became popular.
Thank you so much for this tutorial! This is so clear and easy to understand. I've made dough like this before with the butter in and I always thought I was doing something wrong as it gets so sticky, but obviously I just need to stick it out haha.
Oh my goodness! When I lived in Okinawa, melon bread was my favorite! I totally forgot about it until I saw this video pop up. Wow, so many memories. I loved the strawberry and chocolate chip ones.. :)
Ive been looking for a recipe with Cup Measurements. Thank you very much for this.
Edit; I just made this yesterday and it was sooo Good. 😍😍😍
Oh my goodness! Thanks so much for this. I love Melon Pan ❤️
Your videos are the only ones I don't want at 2x speed. It's so comforting that I must watch them at normal speed. :)
Thank you for your kind words. :)
Fantastic recipe! It was very well developed! I just made them and they turned out amazing.
I made the melonpan a couple weeks ago and they turned out exactly like yours! I added a bit too little yeast so they needed 30 more minutes of proofing, im thinking of making some deco melonpan since i have really cute mini cookie cutters that i use for my bento. Ill update soon!
So happy to hear that yours came out well. Thank you for your kind feedback! xo
I like the hand kneading version Melon Pan more ! Thank you very much for the recipes!
I recommend putting egg wash on the bread before baking so it has a really nice colour too it
Namiko your videos are always so serene and wonderful. I will try this out one of these days. Thank you very much!
Tried them today!! Not very experienced with hand kneading but the work was worth it! Really yummy, thanks for the recipe!
I made this and it tastes delicious! This was on my New Years resolution and now I can cross it off! I'm so thankful you uploaded this, it has been very helpful and extremely tasty. 😊
I'm so happy to hear that. Thank you for trying my recipe!
I have never tried this. Looks good.
When I moved to the states from Japan ten years ago, the only recipes online I could find told me to put it into a bread machine. I wish I had this video then! You explain the process so well and l appreciate the clear instructions:))))
Omg to hand knead these is so helpful because I don't have a stand mixer. These are cute and the music is super relaxing. 10 out of 10 video I have to like this.
That's so kind of you, Jimmy! Thank you for your feedback. I'm glad you enjoy this video! :)
Your welcome and I also like how every single video has different music. It gives them each a unique feel.
Thank you!
Love the music in the background. Very smooth and happy. Anyways, keep up the good work and good luck!
I really loved this tutorial, Ive seen these on the internet, but never knew how to really make them. Id love to try them out they look delicious. thank you
I tried this the first time I went to Japan. I'm going to try and make this so I can have it anytime. Its that good. Thanks for sharing!
I watched Mahou Tsukai precure and tropical rouge precure! Both of the series have melon bread! Waaaaah it looks so tasty!
I’ll have to try these on my cooking channel
Take me back to Japan!
Wow! A delicious taste of Japan, I love melon pans.
Thank you for posting this! I have been wanting to make melon pan for a while now.
this is relaxing
I was making melon pan based on this recipe. And it works.
I used to watch a show called Kogepan and it was about an adorable little melon pan that was burnt so he was very grumpy. In one of the episodes they showed a seasonal strawberry melon pan! Can you show us how to do that?
I'm here and know the melonpan because it was Dorami's favourite food.. it looks easy to made after watching your video, maybe because you are the expert..
Thank you for watching my video!
Honestly great video
I just tried this recipe and I don't know what I did wrong in the beginning but my dough was chunky but in the end it worked pretty good. My doesn't look nearly as pretty as hers but I definitely recommend this recipe!
+Kat Norcross Thank you for trying this recipe!
I made these with matcha powder added and they came out perfect!
Definitely going to make again, because even when I didn't follow the recipe exactly (i added melted butter to the dough instead of kneading it in) it came out amazing and soft.
Yayyyy finally melon Pan is here. I'm a new subscriber but I love Japanese cooking/baking. Thanks for the awesome recipe :)
+Namiko Chen (Just One Cookbook) no need to feel bad at all! like you said you are a very busy mom and I'm sure everyone is appreciated your video not matter what and you always make sure they are very high quality videos. I'm very glad that I found your channel :)
Your videos are so calming... Thank you :)
agreed, but that itadakimasu at the last mins get my attention
Fun recipe to watch. New subscriber. I look forward to going back and watching more of your recipes.
i love your video. the way you made is the best results. i really enjoyed every kind of cakes or bun that you made. nice tutorial and yummy.
Thank you so much Heny! :)
Okay, so all this time there was never an actual Melon inside ....?
.
.
.. I feel deceived
I know what you mean... traditional ones are not included, but there are melon pans these days that include puree melon etc. :)
Azuma Kazuma asks the life long question: Why is it called melon bread?
aint no fish inside
Anon Ni Moose it's called melon bread because it has a fluffy bread dough interior and a cookie dough like exterior and this layered melon-like texture gives it its name
it 's suppose to look like a melon, that's why it's called 'melon pan'
I love this video's format and style. I'll definitely try this recipe.
Question off topic, have you ever watched Shakugan no shana?
Just curious lol
I don't watch anime anymore (too busy making videos and recipes now hehee)... but maybe my kids' turn soon! :)
@@justonecookbook well the MC of that anime loves eating melon pan
This is the reason I wanted to make it. It's a wonder she didn't get fat for how many of these she ate 🤣
Fan of Shakugan no Shana
I miss Shana-chan 😭
Shana loves this bread😂
Ok. I'm proud to say that they are in their final proof and then I get to bake them. This was very laborious, but so fun! I hope they turn out good! Mine proof like twice the size of yours 🤔 Also, my oven doesn't go lower than 170 degrees Fahrenheit...so they're in a small room in my house with the door shut and a space heater at 99 degrees lol
ummmmmm que bueno . que fácil lo haces muy bien explicado visualmente. gracias lo probare hacerlo
My grandma asked if you can put a dark mat under because she is slowly going blind that would mean a lot to her, she and I live baking together and we are 100% making this thank you
Thank you for this recipe! Tried it and buns turned out to be rather stiff and not that soft or fluffy at all. The crust was good though. I don't usually bake, so have no idea what exaclty went wrong, maybe should have kneaded more...All in all, I had fun making these, even though I failed, they sill tasted like the ones in Japan))
This is super late but maybe it'll help someone else who sees this. The trick in getting it fluffy is to knead enough and then let it rise enough times! About 3 times is good. Once directly after finishing the dough, then after you turned them into buns, and then again after you put the cookie dough on top of them before baking. The second one can be omitted maybe. But you should let them rise twice!
Apart from that, make sure the yeast you used activated by using warm water and milk, not cold.
Thanks for the recipe. This is called "pineapple bread" in Chinese bakeries. There is also a Hispanic version as well. Cheers.
You're #1 !! Could you make some kind of omurice ??? Pleaseeeee??
Shana will be happy. 😀
can’t wait to make this for all my friends 💗😊
I see in japan it like a normal snack. but some country it like you will get this at restaurant.
I wish to make one when I have own an oven.
Incredible recipe!! Thank you for that!!
Thank you!
Thank you so much!
You make it very easy to understand the whole precess and everything, so I feel like I can actually make this! (If I can fimd unsalted butter, that is...)
Also I have to add, you have very beautiful hands :)
***** Thank you :)
Shana from Shakugan no Shana favorite bread, due to this Pandemic I missed the taste of Melon Pan.
Melon bread is came out really well iam waiting to eat it hot 😅. Tq for the recipe i search a lot of recipe but i think this recipe is the best tq ❤❤
Glad you liked it! 🥰
Thanks for the recipe!
OMG that look really tasty! Ugh, I Should Try This Out! That Just So Good! Thank You For Share This To Us!
Poor Satanya wants to have this but the dog keeps coming back.
Haha >u
Lol satania
I came here just for Scoups 😐💜
THis is so awesome. Got a question is there a way do you think to make it gluten free? I think I might have to figure it out.
Omg!! I love love love melon pan! Arigato❤️❤️
Awesome video!!! I came to your video after watching John Daub's only in Japan films about the special melon traditional japanese bread. Its so useful that you put the amounts in both grams and cups. Even at the end you put the entire ingrediants list. How wonderful! i will subscribe to your channel ^_^
Thank you so much for subscribing to my channel. Hope you enjoy my videos. :)
this was amazing I've always wanted to make melon pan ever since hibikis magic vol 2 when demon San makes it for travelers for exchange of stories. I love that book it will always have a special spot in my heart. 😌
OMG FINALLY YOU ARE QUEEN
Thank you for the recipe! I have tried them and it tasted so good! I do have a small problem as the biscuit surface tends to break as i try to rest the bread in its final stage before baking it. Is there any solution to that?
Hi Nami, what do you think of Taiwanese pineapple bun vs. Japanese bun? Do you have a preference? I’d love to see you post a video for pineapple bun too.
Just finished mine! They look beautiful , can't wait to bite into one! 💕
Hope you enjoyed the recipe!
Yes! Totally worth the time to knead and everything, they were so fluffy! 💕
As always your videos are very relaxing and enjoyable to watch :)
I love your videos! Cannot wait to try it!
美味しそう〜！でもパン一個割って見せて欲しかったな〜
Hugh.If melon puree were to be added, at what stage should it be added. Have to say your web-site, presentation attention is most impressive.
I would love to put melon flavor on cookie dough..
Awesome you are the best
+Namiko Chen (Just One Cookbook)😄
Great and very tasty recipe!! Thank you!!
Thank you Carole!
oh wow this looks a lot like Pan Dulce
:D
yup! Love those~
Oh yum!!! ☺️ Can you pls make Japanese Cheesecake??? 😍
Love your videos 🇵🇭
Thank you! Yes, I will do that one day. I have the recipe on the blog: www.justonecookbook.com/japanese-cheesecake/
Was an awesome recipe! I just tried it! The only issue I had was the biscuit dough kept tearing, and breaking apart. I couldn’t roll it out with the rolling pin, because it would tear so had to use my fingers to press it out. It had a lot of cracks in it after I wrapped the bread dough, and after expansion it was breaking off the dough. Anyone know how I could fix this?? Thank youuu! 😬
Ren Crescent maybe you overworked the dough? try to not touch it as much and that might help, thats the only thing i can think of :)
idk if you still need help after 2 years but... from experience there's 3 reasons:
1) Insufficiently developed gluten (although this really shouldnt happen with the biscuit dough)
2) Dry dough
3) Your butter
To solve 1, just knead a bit longer and let it rest in the fridge a bit longer.
To solve 2, cling film your dough TIGHT rather than put it under a container or just under a film. Dry conditions worsen this a fair bit.
To solve 3, simply make sure your butter is soft at room temp, but NOT melted or overly soft. if you somehow added overly soft butter, again just fridge it for a bit longer. the butter should naturally soften as you work it in the dough rather than pre-dough. Again, dont forget to wrap!
Good luck!
This melonpan looks amazing! ^^
Thank you so much c: I love melon pan
美味しそう
ありがとう！！
Amazing video and super relaxing - can't wait to try it out myself :)
namiko sensei arigato!!
Shana bring me here
I like it so much
Does the end result turn out any better or worse in the hand mixed vs stand mixer version?
nice job 😊😊😋
Thanks for watching!
I love this, and I love your channel! Please make a video on how to make Tennenkoubo Japanese Maple Bread! I can't find a recipe anywhere! keep up the AMAZING videos! :D
Thank you!
Eso es pan dulce (concha)!!!!!
Yes, so similar!
SI SON MUY SIMILARES, SOLO QUE LA PASTA DE LA CONCHA NO LLEVA HUEVO, SOLO EN LA MASA DEL PAN, LA DIFERENCIA ESTA EN LA PASTA O CUBIERTA DE ARRIBA, ES MAS PARECIDA A LA PASTA DE LA ROSCA DE REYES
this remind me of a good friend that moved out and that i don't see much anymore because she recomended me to wach shakugan no shana...
Couldn't remember how I made this last time and found this video again. JOCB is THE best. I make all my ramen based from your videos and now I will make this again. Thank you!!!!
Is it okay to use salted butter? Also, if I use the salted butter should I reduce the salt?
you're so freaking awesome luv what u do
How can I make the top a different flavor? How much cocoa powder or matcha powder should I add? Thanks!
Itadakimasu!!!!!
Hope you enjoy! :)
Just One Cookbook of course
Hello! For the biscuit dough, on the butter part before adding in the sugar, is it required to beat the butter till pale?
Tried the recipe the other day, but the biscuit dough didn’t reach the similar consistency as yours. It’s a lot wetter :( not sure what went wrong!
Am I able to use all-purpose flour in place of the cake and bread flour?
The music is so sad in the beginning 😂
Thank for the recipe!!!