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

更正 Correction: In the video, the "Mellon" is a misspelling for "Melon"
日式菠萝面包，更确切应该叫蜜瓜包，是一种很受欢迎甜面包。在很多动漫作品里你都会看到它的身影，像是在“灼眼的夏娜”中蜜瓜包是夏娜最爱食的食物、“凉宫春日的忧郁”的阿虚也经常吃蜜瓜包。
蜜瓜包的制作方法是在面包上放一层生的曲奇面团后再烤制，使外皮非常香脆。虽然叫蜜瓜包，但同样有很多口味，像是巧克力、抹茶、红豆等口味也深受人们喜爱。
Japanese-style pineapple bread, or melon bun, melon pan, is a very popular sweet bread. You will see it in many animation works, such as in "Shakugan No Shana", the melon bun is Shana's favourite food, and in the "Melancholy of Haruhi Suzumiya", Axu often eats melon bun.
The melon bun is made by putting a layer of cookie dough on the bread and then baking it to make the skin very crispy. Although it is called honeydew bun, it also has many flavours, such as chocolate, matcha, red beans and other flavours are also popular.
🍞12颗面包配方 Recipe for 12 buns
❀面包材料 Bread ingredients:
高筋面粉 Bread Flour 480g
即溶酵母 Instant Yeast 7.5g
盐 Salt 6g
糖 Sugar 96g
奶粉 Milk Powder 16g
冷水 Cold Water 232g
全蛋液 Whole Egg 72g
无盐黄油 Unsalted Butter 72g （软化的黄油温度在19°C-23°Ｃ，65F-75F)
❀菠萝皮 Topping Ingredients:
无盐黄油 Unsalted Butter 60g
糖粉 Icing Sugar 45g
全蛋液 Whole Egg 24g
高筋面面粉 Bread Flour 120g
抹茶粉 Matcha Powder 2g (配80g饼干面团 For 80g Cookie Dough）
可可粉 Cocoa Powder 3g (配80g饼干面团 For 80g Cookie Dough)
如果你喜欢厚的菠萝皮，你可以将菠萝皮x2。
If you like thick cookie topping, you can use double topping ingredients.
🍞6颗面包配方 Recipe for 6 buns
❀面包材料 Bread ingredients:
高筋面粉 Bread Flour 240g
即溶酵母 Instant Yeast 4g
盐 Salt 3g
糖 Sugar 48g
奶粉 Milk Powder 8g
冷水 Cold Water 116g
全蛋液 Whole Egg 36g
无盐黄油 Unsalted Butter 36g （软化的黄油温度在19C-23Ｃ，65F-75F)
❀菠萝皮 Tipping Ingredients:
无盐黄油 Unsalted Butter 30g
糖粉 Icing Sugar 23g
全蛋液 Whole Egg 12g
高筋面面粉 Bread Flour 60g
抹茶粉 Matcha Powder 1g (配40g饼干面团 For 40g Cookie Dough）
可可粉 Cocoa Powder 1.5g (配40g饼干面团 For 40g Cookie Dough)
如果你喜欢厚的菠萝皮，你可以将菠萝皮x2。
If you like thick cookie topping, you can use double topping ingredients.
🍞预热烤箱至375°F / 190°C ，中层烤12-15分钟至表面金黄色
Preheat the oven to 375°F / 190°C, bake at middle layer for 12-15 minutes until the surface is golden brown
💕小贴式Tips:
*做菠萝皮的黄油和鸡蛋用室温温度在20-22°C左右比较好打发，室温黄油的状态是用手指按压时可以轻松的留下指痕，称量好后切成小块，冬天提前1-2小时从冰箱取出回温，夏天20-30分钟从冰箱取出回温。
*The butter and eggs for making cookie dough are better to be whisk at room temperature at about 20-22°C. The state of butter at room temperature can leave finger marks easily when pressed with fingers. After weighing, cut into small pieces, in winter Take it out of the refrigerator for 2 hours to warm up, and take it out of the refrigerator for 20-30 minutes in summer to warm up.
If you use a microwave to soften the butter, check it approximately every 10 seconds.
#日式菠萝面包 #蜜瓜包 #メロンパン #MelonBun #菠萝面包 #PineappleBun
Music used
Kiss the Sky by Jonny Easton
Link: • Kiss the sky - Royalty... ​
Check out his channel
Link: / jonnyeaston​

[@sui-milian]

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

[@xplodinggiraffes356]

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

[@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

[@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

[@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.

[@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

[@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.

[@janaiflores2026]

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

[@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。

[@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!!!!

[@c-gaming7248]

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

[@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!

[@lid7213]

太美了，一定得做一次，在这大好春光里…谢谢分享🌹🌹🌹

[@wertyuwertyu5789]

ة

[@anngo2574]

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

[@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!!

[@OneHotBite]

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

[@dianalegorreta3820]

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

[@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

[@klincinona]

Beautiful handcraft 😍

[@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

[@めぐ山本-b4t]

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

[@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.

[@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 。

[@chauhelen6093]

您好，好多謝謝你的分享做法，我做成功了⋯⋯很好味😋⋯⋯

[@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

[@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🥰

[@dolcechanel]

めちゃめちゃ綺麗…！！✨ふかふかで美味しそう…！

[@shenachan8243]

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

[@effalatifah8074]

TQVM for sharing... My favourite bread

[@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

[@panchen2938]

太赞了，超级好吃，谢谢博主无私分享🥰

[@essoviuszero]

Beautiful bread, and looks delicious ❤

[@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

[@Aprilbakes_sg]

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

[@AllCookingStuff]

Thanks so much 😊

[@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.

[@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?☺️

[@MD-Neli]

Muuuuuuuuito bom Parabéns! Super delicado!

[@W34KsU638]

Пробуйте-это сказка.Спасибо Вам за рецепт

[@carmelasovenfreshtv4941]

Supper soft and yummylicious, Thank you for sharing.

[@yoanaazizahhh-bu6ub]

mudah ternyata.. terimakasih om

[@ellieg.7380]

Can’t wait to try your recipe thank you

[@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。🇲🇽🤝🇯🇵

[@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!

[@1Chitus]

Parabéns muito lindo ficou

[@PoonsriVateULan]

The bread recipes from this channel are super good!

[@BenildeMoreno]

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

[@chellenemi]

Oh nice conchas i love these with coffee

[@ryanchee3719]

Thanks Sherry

[@jo.l4724]

老师的面包视频真的太好了! 刚用了这个recipe做了面包，表皮是放了咖啡饼皮的。面包非常松软好吃。 谢谢老师。期待你更多的视频。

[@d-irisngochang9997]

Great! Thank you for sharing the video! From in Vietnam.

[@taochiang6697]

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

[@jinghualiu8411]

非常好的配方 感谢分享

[@catmaiduyen7332]

Really thank a lot! It's so nice & yummy 🤩🥰💞😍

[@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

[@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.

[@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

[@jennyliu6205]

一定要用奶粉吗？可以用牛奶代替吗？

[@JustSomeWeirdo]

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

[@gracielaperez7493]

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

[@GitasFoodDiary]

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

[@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.

[@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 🎉

[@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

[@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.

[@rollencastillo5795]

Wowwww amazing😍👍⭐ Thank you so much for sharing 🙏

[@LindaLinda-gr3hu]

視覺粉美的麵包…😋👏👏👏👏

[@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.

[@marisagonzalezsigler8049]

Aquí en México se llaman conchas😉

[@Gametherapist]

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

[@zuuzuka]

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

[@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.

[@SuCrunchZena]

Dorami's favourite melon bread 😀❤️❤️

[@haotruong1585]

My favourite bun

[@mutiararamadhany3139]

It’s nice to see your video :) btw for the cookie dough on top you use bread flour right? It is different if i use a cake flour? Thank u :)

[@AllCookingStuff]

You can use bread flour or cake flour. It may taste a little bit different. bread flour may tasted more crisp.

[@mutiararamadhany3139]

@@AllCookingStuff ok thank u ;)

[@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

[@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.

[@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.

[@lynnlai5692]

This looks amazing! Can I also use coffee powder into the cookie dough? How many grams should I use?

[@AllCookingStuff]

sure you can use coffee powder. the amount depends on the type of coffee power, for 6 bread, maybe you can try the amount for 2 cup of coffee you like first, then adjust accordingly next time.

[@wan1038]

做得非常漂亮😍

[@imm8324]

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

[@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

[@teddyanggono6788]

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

[@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

[@AjVlog482]

Wow! Looks so yummy 😍

[@annisa4927]

mau mencoba makasih👍👍👍

[@ziah7ahmik]

We make these in Mexico, they are called "CONCHAS," or "ESPONJAS." 😊

[@VoidBalareth]

I never heard a concha being called esponja before, maybe in a different state

[@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.

[@weotu]

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

[@MaryamKitchenDiary]

Very beautiful shairing mashalah ❤️👍

[@ameera.abubakr]

is it related to mexican pan dulce-concha

[@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

[@soha198]

Love it, can I replace water with milk😍

[@AllCookingStuff]

Yes you can

[@marthaduque3700]

Que belleza felicidades delicioso gracias

[@ilianaordonez5368]

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

[@usedtoilet8295]

It's originated in Japan not Mexico.

[@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...

[@gloriajoa9996]

我做過, 非常成功！

[@aqmicpalace9352]

This is Mexican Bread , nice!

[@DungLe-nn2eo]

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

[@jeelim1652]

老师今天我做了，面包超好吃，不过下次表面不要沾太多糖，比较甜一点点

[@AllCookingStuff]

👍👍

[@la3ssiladiali]

Thank you

[@vidalukyy]

Hello! thankyou for the recipe! do we have to use cold egg for the bun? :)

[@AllCookingStuff]

If your room temperature is cold, you can use room temperature liquids, such as eggs, milk and water. Using cold liquids help control the dough temperature as you’re kneading it and prevent fermented dough before you finish kneading it. As well, using cold liquids helps you have an easier time kneading the dough. Finished dough temperature should be between 24-27 C.

[@vidalukyy]

@@AllCookingStuff thankyou so much! i'm trying this today!!

[@ChenChen-xn8hd]

爲什麼同樣是菠蘿麵包 這一個看起來特別細？😃

[@lhanas6624]

Satania's favorite bread.