日式菠萝面包 - 蜜瓜包 - メロンパン - Japanese Melon Bun - Japanese Melonpan - Melon Pan

[@sui-milian]

Here in Mexico, this type of bread it's called "concha" 😅❤

[@Xplodinggiraffes]

Lol ikr

[@still_your_zelda]

It’s called different things in different countries 🤦‍♀️

[@lollipopthewolf1131]

​@@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

[@meIatonin]

@@still_your_zeldathank you captain obvious

[@ireallydontknowwhattoputmy2534]

Thank you I was just thinking this

[@jekfsodk]

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.

[@soranamikaze6569]

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 🧚🥲

[@saqiyongke]

did you use cold water?

[@modernahorta]

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

[@ela4621]

thank you so much

[@lindalauria6071]

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

[@janaiflores2026]

Que lindo me recuerdan a las conchas que hacen acá en México saludos 🤗

[@capablemaria]

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.

[@tiffanythu6464]

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!

[@weirdowhisper]

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.

[@tiffanythu6464]

@@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.

[@weirdowhisper]

@@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. 😔

[@weirdowhisper]

@@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.

[@tiffanythu6464]

@@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.

[@gekkeju]

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!!!!

[@elaineooi89]

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 ❤️

[@fia8079]

These are Mexican pan dulce !!! The top is like a cookie dough you put on right before you bake them ! Not Asian !

[@فهدالغامدي-ث3ق]

ح

[@ハムタロ-d2k]

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。

[@TheFiredragon52]

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 。

[@lid7213]

太美了，一定得做一次，在这大好春光里…谢谢分享🌹🌹🌹

[@wertyuwertyu5789]

ة

[@W34KsU638]

Пробуйте-это сказка.Спасибо Вам за рецепт

[@daisyzhang1369]

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

[@nikitamao5545]

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。

[@AllCookingStuff]

多谢关注，两年前我开了一家面包店，就没有时间做视频了

[@c-gaming7248]

An amazing recipe! Just followed all the steps and got perfect pineapple breads for the first time! Highly recommended👍👍👍

[@YThates]

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

[@anngo2574]

I have made this breads by your recipe, thank you!

[@klincinona]

Beautiful handcraft 😍

[@reynaldoalgaba1649]

Thank you so much for sharing ! I’m your avid follower from the Philippines. I learned a lot from your blog!

[@AllCookingStuff]

Happy to hear that!

[@effalatifah8074]

TQVM for sharing... My favourite bread

[@jlam03]

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

[@dolcechanel]

めちゃめちゃ綺麗…！！✨ふかふかで美味しそう…！

[@gracielaperez7493]

Se ven muy ricos, deliciosos pero me gustaría la receta en español x favor.

[@JoseFL132]

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。🇲🇽🤝🇯🇵

[@rosalinaassis7111]

Por favor,coloque na descrição do video a receita em português também Sempre vejo seus videos e gostaria muito de poder fazer suas receitas.

[@luceninunes9863]

Eu tbm gostaria muito que tivesse a tradução em português 😭😭😭😭😭

[@catamolina7475]

Ya está en portugués 🎉

[@CaptinMangletty]

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!!

[@MD-Neli]

Muuuuuuuuito bom Parabéns! Super delicado!

[@rwdplz1]

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.

[@chauhelen6093]

您好，好多謝謝你的分享做法，我做成功了⋯⋯很好味😋⋯⋯

[@yoanaazizahhh-bu6ub]

mudah ternyata.. terimakasih om

[@TzeyuenTsoi]

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

[@marisagonzalezsigler8049]

Aquí en México se llaman conchas😉

[@taochiang6697]

The tips that the baking teacher didn’t teach me.....even I paid high price to learn

[@lanlanyu5055]

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🥰

[@mollyskitchen7049]

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👍

[@優果果-t1o]

这是蜜瓜包大哥。。。和菠萝包有区别的！！！

[@sainnpeng6344]

@@優果果-t1o 请问您，区别在于?

[@優果果-t1o]

@@sainnpeng6344 口感都不一

[@優果果-t1o]

@@sainnpeng6344 而且日本是没有菠萝包的，只有蜜瓜包

[@Abc-lk6zy]

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?☺️

[@panchen2938]

太赞了，超级好吃，谢谢博主无私分享🥰

[@modernahorta]

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!

[@jinghualiu8411]

非常好的配方 感谢分享

[@emichai1268]

谢谢老师的分享，看您做面包好治愈啊，感觉是种享受😻

[@AllCookingStuff]

谢谢🙏

[@quan2549]

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？

[@AllCookingStuff]

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

[@めぐ山本-b4t]

Thank you for sharing this video😍one of my favorite bread

[@JustSomeWeirdo]

Since these are in every traditional Spanish bakery I’ve been to I always thought they were a Spanish treat.

[@ellieg.7380]

Can’t wait to try your recipe thank you

[@a.a.8037]

Im so dissappointed. I always thought Melonpan's name came from its melon aroma. But it seems not so.

[@susanacarbajal4496]

En México se hacen unas conchas como estos panes, gracias por compartir😋👏🏻👏🏻🙏🏼

[@eatlikealocal]

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.

[@imm8324]

Hola buenas tardes pueden dar o escribir las recetas en español también gracias

[@chellenemi]

Oh nice conchas i love these with coffee

[@papasensalsaverdeconarroz3168]

En México se llama "concha" y se rellena con natilla

[@eatlikealocal]

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.

[@darieladelgado3338]

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!

[@AllCookingStuff]

Thanks! I’m glad you and your family like it.🙂

[@eatlikealocal]

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.

[@dianalegorreta3820]

I have tried at least 3 times other recipes, all my bread coming flat UNTIL NOW, thank you!

[@ryanchee3719]

Thanks Sherry

[@teddyanggono6788]

if in japan bread in green colour=green tea. in southeast Asia, green=pandan leaf

[@essoviuszero]

Beautiful bread, and looks delicious ❤

[@OneHotBite]

Wow these are so pretty and so perfectly sweet! Your channel is very nice and can’t wait till your next video!

[@shenachan8243]

WOW! i love this bread 😍😍 this melon bread is my favourite😍😍

[@LindaLinda-gr3hu]

視覺粉美的麵包…😋👏👏👏👏

[@GitasFoodDiary]

its so delicious..thank you for sharing this recipe my friend...love it and see you arround

[@carmelasovenfreshtv4941]

Supper soft and yummylicious, Thank you for sharing.

[@SuCrunchZena]

Dorami's favourite melon bread 😀❤️❤️

[@Aprilbakes_sg]

I love these.. superb quality.. always love watching your videos. ❤️❤️❤️

[@AllCookingStuff]

Thanks so much 😊

[@yasmindiahkirana5139]

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?

[@AllCookingStuff]

The crust with bread flour will be crispier than the crust with cake flour. You can replace it with any flour you like

[@jaythani6573]

How long the crust will stay crispy in the room temp?. Thanks for the nice video

[@crsyrq9279]

Parabéns muito lindo ficou

[@jennyliu6205]

一定要用奶粉吗？可以用牛奶代替吗？

[@paviponn]

Very nice recipe..the cold water quantity was a little too much for me and i would recommend atleast 15 min in the microwave.

[@Gametherapist]

Milk powder?... wouldn't you just substitute some of that water for milk instead?

[@ilianaordonez5368]

That is a 100% mexican sweet bread call "concha" since a very long, long time 😃

[@usedtoilet8295]

It's originated in Japan not Mexico.

[@anaelric]

En apariencia se parece mucho al pan llamado "concha" en México.

[@eatlikealocal]

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.

[@alissasitihaura3567]

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?

[@AllCookingStuff]

sure you can add yudane to this bread.

[@haotruong1585]

My favourite bun

[@ameera.abubakr]

is it related to mexican pan dulce-concha

[@suelaoming4189]

Nice bread

[@aqmicpalace9352]

This is Mexican Bread , nice!

[@ShirokumaSama]

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

[@TurdFergurson]

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.

[@ngayuleung8094]

看到到這個視頻有立刻想做的衝動

[@la3ssiladiali]

Thank you

[@lhanas6624]

Satania's favorite bread.

[@chabbychub8316]

Funny story: I got introduced to melon bun or melon bread through an anime. I didn't knew what that was back than as an 11 year old, so I asked my step-father. His answer was: "Haha, your to young for this to understand." I think he misunderstood the melon thing...

[@wan1038]

做得非常漂亮😍

[@MaryamKitchenDiary]

Very beautiful shairing mashalah ❤️👍

[@PoonsriVateULan]

The bread recipes from this channel are super good!

[@BenildeMoreno]

Particularly this one which is a Mexican bread from the XIX Century.

[@bread9486]

Can I stuff them before I bake them

[@gloriajoa9996]

我做過, 非常成功！

[@ayashivj]

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 ?

[@AllCookingStuff]

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.

[@ayashivj]

@@AllCookingStuff thank you

[@pm-ny8jf]

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

[@mariaguadaluperamirez4852]

Hi , we have this bred in México. We call them Conchas.

[@eatlikealocal]

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.

[@zuuzuka]

3:15 想問是 caster sugar 還是icing sugar 呢？

[@AjVlog482]

Wow! Looks so yummy 😍

[@welcometomychannel_]

很好，但對我們來說很難……因為我們沒有那樣的混音器

[@heartopner]

小さい頃灼眼のシャナ見た時にはメロンパンってメロンの味がするパンだと思ったが 韓国のソボロパンと同じ味だった…

[@alissabrave424]

I thought it was including melon as a fruit inside lmao.

[@DungLe-nn2eo]

My cookie layer on top was cracked a lot, not pretty. can you share with me the cause?

[@marthaduque3700]

Que belleza felicidades delicioso gracias

[@weotu]

What is the protein % of your bread flour? Different brands have different % in my area

[@ssc6386]

Ooo I see this is inspired by Cantonese pineapple buns!

[@eatlikealocal]

The Melon Pan and the Pineapple Bun are both derived from baking methods that were introduced by the Portuguese.

[@tammypham7939]

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

[@AllCookingStuff]

maybe you can try to use almond flour to replace 1/3 of the flour first.

[@tammypham7939]

@@AllCookingStuff thank you

[@weirdowhisper]

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?

[@hankabalkova9157]

I have the exact same question :)

[@牛皮纸老虎]

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

[@dominicng4839]

一定跟住做~🎉

[@kagehasu]

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.

[@AllCookingStuff]

Thank you so much for your suggestion. I just updated the title and description, hope it will perform better.