A speciality at street food stalls in Osaka, Japan. These melon breads come with a generous filling of matcha green tea ice cream.
The unsweetened matcha green tea ice cream from Yee Kwan is a perfect match with the slightly sweet melon bread. It’s little wonder that these are such a popular street snack in the city of Osaka.
So what exactly is melon bread? Well you won’t find a melon in the recipe. The name comes from the sugar dough crust on the top creating the appearance resembling a melon skin. The breads themselves are made with an enriched, light dough – similar to brioche.
Making the breads takes a little time but here’s what you will need….
For the topping…
250g Plain Flour
1 tsp Baking Power
80g Unsalted Butter, softened
80g Granulated Sugar
A few drops of Vanilla Extract
Pinch of salt
For the dough…
300g Strong White Flour
30g Caster Sugar
40g Unsalted Butter, softened and diced
1 tsp Salt
7g Dried Yeast
Yee Kwan Matcha Green Tea Ice Cream
Here’s how to make it…
1. Begin with the topping. Beat together the butter and the sugar, with a wooden spoon, until creamy and well combined. Crack in the egg and beat into the mixture.
2. Add in the vanilla extract, baking powder, salt and flour and fold together to create a dough. Wrap the dough in cling film and reserve in the fridge.
3. Warm the milk up gently in a pan or in the microwave. Add in the sugar, egg and yeast mixing well to combine. Leave to one side for 5 minutes to allow the yeast to activate.
4. Place the flour and salt in the bowl of an electric stand mixer fitted with a dough hook. Start the machine on a low speed and pour in the yeast mixture. Increase the speed to medium/high and allow the dough to mix for 8-10 minutes or until smooth.
5. Once you have an elastic, smooth dough add the butter in a couple of pieces at a time. Keep the machine running as you add the butter to fully incorporate the butter into the dough. This will result in a silky smooth enriched dough. Cover the bowl with cling film and allow to prove for an hour in a warm place, or until the dough has doubled in size.
6. Remove the dough from the fridge, remove the cling film and roll out the dough between two sheets of baking parchment paper to a thickness of around 1cm. Take a 7cm cookie cutter and stamp out six circles of the dough and reserve these in the fridge. Preheat your oven to 180C.
7. Remove the cling film from the bowl of the dough and punch down on the dough to knock the excess air out. Divide the dough into six balls, around the size of a golf ball. Encase each dough ball with a circle of the topping. Score a criss cross of lines on each topping.
8. Place the dough balls, spaced apart, on a baking tray lined with parchment paper. Cover the dough balls with cling film and leave to prove for 30 minutes. They should be the size of a tennis ball when risen.
9. Remove the cling film and bake the breads for 15 minutes. They will have a light golden brown colour when ready. When cool, slice the breads like you would a burger bun and fill the bun with a good helping of Yee Kwan Matcha Green Tea Ice Cream.
Yee Kwan Matcha Green Tea Ice Cream is available to purchase from Ocado
This is a sponsored post for Yee Kwan