Main Ingredients:
High-gluten flour: 87.5g; White sugar: 6.5g; Eggs: 25g; Dry yeast: 2g; Water: 31.5ml.
Auxiliary Ingredients:
High-gluten flour: 12.5g; Low-gluten flour: 25g; White sugar: 31.5g; Salt: 1.5g; Milk powder: 2.5g; Butter: 19g; Water: 22.5ml.
Ingredients:
Butter: 28g; White sugar: 56g; Low-gluten flour: 110g; Egg liquid: 30ml; Vanilla powder: 1g; Granulated sugar: as needed.
Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Easy.
Detailed Steps for Making Honeydew Melon Bread
Weigh the ingredients for the sponge dough (see main ingredients list)
Mix the yeast with water
Add egg liquid, mix well
Mix white sugar with high-gluten flour
Pour the mixture into the flour and mix by hand
Mix the dough, seal with plastic wrap, and ferment in a 30-degree environment for 90 minutes
Weigh the ingredients for the honeydew melon dough (see ingredients list)
Beat the butter with an egg beater
Add fine sugar or powdered sugar
Stir well
Add the egg liquid in three portions, stirring until fully integrated
Add vanilla powder, mix well
Pour in low-gluten flour
Mix by hand or with a scraper
Pour onto the work surface
Knead the dough by hand
Wrap the kneaded dough in plastic wrap, place it on a tray, and freeze in the refrigerator for 1 hour
Weigh the ingredients for the main dough (see ingredients list)
Take out the fermented sponge dough
Cut the dough with a knife
Put flour, white sugar, salt, and milk powder into the cut dough
Add water, mix by drawing circles with your hand
Place the dough on the work surface, knead and slap
Until a film forms
Spread the dough, add butter
Wrap it up, continue kneading and slapping
Until a film can be pulled out
Place in an oiled large bowl, seal with plastic wrap, and ferment in a 30-degree environment for 40 minutes
After fermentation,
Divide into 6 portions, round them, and let them rest for 10 minutes
Transfer the honeydew melon dough to the work surface
Divide into 6 equal parts, shape into rounds
Take a piece of honeydew melon dough, flatten with your hand
Place it on the bread dough, wrap the bread dough around it like making dumplings
Leave only a coin-sized portion exposed at the bottom
Place the wrapped dough on a baking tray
Use a knife to make patterns on the dough surface, sprinkle with granulated sugar
Let it ferment at 35 degrees for 50-60 minutes
After fermentation, bake in a preheated 210-degree oven on the middle rack for 10-12 minutes, and it’s ready to serve
