Recipes · Japanese · Bakery
Melonpan (Sweet Cookie-Crust Bun)
One serving has 374 kcal and 9 g protein, and at least a fifth of a woman's daily need of thiamin (52%), selenium (48%), riboflavin (38%), folate (33%), niacin (31%) and manganese (24%). Ready in 105 minutes.
- Preparation: 90 min
- Cooking: 15 min
- Makes: 1 serving (113 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 40 g Flour, bread (strong)
- 8 g Sugar
- 15 g Milk, whole
- 1 g Yeast, active dry
- 15 g Flour, all-purpose
- 8 g Sugar, powdered
- 15 g Eggs, whole, raw
- 11 g Butter, unsalted
Method
- Warm the milk, stir in the yeast and a pinch of the bun-dough sugar, and let stand for 5 minutes until foamy.
- Mix the bread flour with the remaining bun sugar, then work in the yeast mixture, half the egg and the 5 g of softened butter into a smooth dough; knead for 8 minutes, cover and let rise for 1 hour until doubled.
- For the cookie crust, cream the 6 g butter with the powdered sugar, then mix in the remaining egg and the flour to form a soft, slightly sticky dough.
- Punch down the risen dough and shape into a smooth ball. Flatten the cookie dough into a thin round and drape it over the top of the bun, smoothing it down the sides.
- Press the covered bun lightly into sugar, then score a shallow criss-cross grid on top with a knife to mimic a melon's rind.
- Let it prove for 20 minutes, then bake at 170 °C (340 °F) for 15-18 minutes until the crust is golden and crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 374 kcal | 18% |
| Carbohydrates | 57.7 g | |
| Water | 33.6 mL | |
| Fiber | 1.6 g | 6% |
| Protein | 9.2 g | 19% |
| Tryptophan | 0.11 g | |
| Threonine | 0.3 g | |
| Isoleucine | 0.38 g | |
| Leucine | 0.68 g | |
| Lysine | 0.34 g | |
| Methionine | 0.19 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.46 g | |
| Tyrosine | 0.29 g | |
| Valine | 0.45 g | |
| Histidine | 0.21 g | |
| Fat | 11.7 g | |
| Monounsaturated | 3.4 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.79 g | |
| Saturated | 6.4 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 81 mg | |
| Calcium | 36.7 mg | 4% |
| Copper | 0.12 mg | 13% |
| Iron | 2.8 mg | 15% |
| Magnesium | 17.4 mg | 6% |
| Manganese | 0.43 mg | 24% |
| Phosphorus | 106 mg | 15% |
| Potassium | 109 mg | 2% |
| Selenium | 26.4 µg | 48% |
| Sodium | 30.8 mg | |
| Zinc | 0.78 mg | 10% |
| Thiamin (vitamin B1) | 0.57 mg | 52% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 4.3 mg | 31% |
| Pantothenic acid (vitamin B5) | 0.67 mg | 13% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 132 µg | 33% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 52.8 mg | 12% |
| Vitamin A | 106 µg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 19.9 IU | 3% |
| Vitamin E | 0.62 mg | 4% |
| Vitamin K | 1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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