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## Analyzing Catherine Zhang's Matcha White Chocolate Cookie Recipe

Today we will take a closer look at one of our favourite social media food personalities - Catherine Zhang!

She has been quite busy lately coming up with so much food content that we cannot help but notice all the delicious food she has been sharing with us.

In this post, I would like to dive deeper into her Matcha White Chocolate Cookie Recipe and analyse what she did to make her recipe stand out.

We will be comparing her recipe with other similar recipes as well in a later post.

Please don't take this post as a criticism of Catherine's recipe. These are just my opinions which I'm sharing with you.

## Ingredients Unwrapped

Here's a list of ingredients based on Catherine's post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)

- 110g of Unsalted butter
- 70g of Brown sugar
- 100g of Granulated sugar
- 200g of All-purpose flour
- 1/2 tsp of Baking powder
- 1/2 tsp of Baking soda
- 2 tsp of Matcha powder
- 1 Large egg
- 1 Egg yolk
- 200g of White chocolate
- A dash of Flakey salt

Note: Prep time is 20 minutes, and the cooking time is 15 minutes. This does not include the chilling time of 30 minutes in the freezer of 1 hour in the fridge!

## Analyzing Catherine Zhang's Method

### Preheat the oven at 180C/355F and line a baking tray with parchment paper

I'm not sure why most bakers start with pre-heating the oven as the first step, even if the following steps are still quite involve and would take more than 15 minutes to do. I think it's a waste of energy, but that might just be me!

I mean, we are still going to chill the cookie dough for 30 minutes in the freezer or up to 1 hour in the fridge. Surely the oven can be pre-heated later?

### Brown the butter

Browning the butter adds more a more nutty and toffee flavour to the cookie. I like this extra step, and it's so easy to do with any recipe that containes butter!

### Whisk all the dry ingredients together

This is fairly standard, but it's better to sift them as well to avoid lumps.

### Mix the sugars with the cooled butter and the eggs

This step is usually called the creaming method. Normally, this is done by mixing the soft butter with the sugar first until light and fluffy, then we add the eggs one at a time.

Catherine's step simply told us to mix the cooled butter and eggs.

Since the preivous steps involves borwning the butter, we'll probably be working with liquid butter here.

I'm not sure this will make a big difference in the final result, but this might be an interesting experiement to do!

### Stir the dry ingredients with the wet ingredients, then fold the chopped white chocolate

Fairly standard step here, I have no comment, except that one should be careful not to over-mix the dough to prevent too much air bubbles as well as preventing gluten development resulting in dense cookies (this might be another good experiment).

### Divide the dough into 9 portions then place into a lined baking sheet then chill for up to 1 hour.

Unless you have a big (or empty) fridge, you may want to store the cookies in a smaller container rather than putting the whole baking sheet in your fridge!

Chilling the dough is quite important to ensure you have thick and chewy cookies. This is a fairly standard step.

Depedning on the temperature of the room your'e working on as well as the consistency of the resulting dough, it might be a good idea to chill the dough first before shaping them into balls. I'm thinking at this stage, the dough might be too sticky since we used liquid browned butter.

### Bake at 180C/355F for 15 minutes, then cool in a cooling rack

If this is the first time you're doing this, it's a good idea to try one cookie to see how it will turn out.

You may want to adjust the time or even the temperature depending on the consistency you're aiming for.

To come up with a chewy cookie, you don't want to over bake the cookies, or else, they will become crunchy. These cookies will also become brown instead of green if you over bake them.

You also don't want to under bake or else you will end up with unbaked cooke dough in the center.

So try to experiment with the temperature and the cooking time to come up with the perfect color and consitency for your cookies.

## What Else Did Cahterine Say in Her Blog Post?

### Apparently, there's a difference between ceremonial match and culinary matcha.

For some of us, we'll just be lucky to be able to have access to matcha in the first place! But this is good to know.

Catherine suggests to use high-quality culinary grade matcha for her bakes to achieve a bright green color and strong matcha flavour.

She also said that low quality matcha tends to brown when cooked and also have less distinct flavour.

For those of us without access to high-quality culinary grade matcha, I have the following suggestions:

- If your cookie become too brown, either reduce the cooking time or the temperature. You'll want sufficient baking time to come up with cooked cookie centers but not too much that your cookies start to brown too much. You can even add food coloring to your cookies if you really want to make them look green anyway!

- If you want more matcha flavour, add more matcha powder to the batter! Start with 1 tsp at a time and adjust to your liking.

### Catherine's Advice to Make the Perfect Matcha Cookie

- I lover her first advise - taste the dough! This step is quite easy to miss for some but actualy very crucial.
- Chill the dough - we've discussed this previously.
- Press the cookie balls down before baking - apparently this creates picture-perfect cookies. Some bakers skip this step. I'm thinking this helps to help not to under-bake the cookie centers, since we're too concerned about not browning these cookies too much.

### Catherine's Ingredients discussed

- She just mentioned to use unsalted butter, but did not discuss why she preferred to use browned butter rather than regular butter.
- Brown sugar - apparently this provides chewiness and additional caramel flavour. I agree to these!
- Granulated sugar - I wonder what's the reason to mix brown and white sugar? Why not just all brown sugar? Is there such a thing as cookies that are too chewy? I might give this a try!
- Baking powder - apparently this prevents cookies from becoming rock hard. I guess we should also watch the baking time?
- Baking soda - some recipes don't use baking soda. I wonder how much this influences the final result. We'll have to find out!
- Egg yolk - she mentions this adds fat and flavour to the cookie, making them more rich and chewy. I would prefer a recipe that did not end up with egg whites I have to think of what to do with them.
- Vanilla extract - optional, but if you use good vanilla, you will taste the difference!
- Flakey salt - I agree with her on this one. Adding a small amount of flakey salt is a game changer indeed. Note that flakey salt is less salty than table salt, so if you only have table salt you want to add a really tiny bit.

## Final Words

Overall, I think Catherine Zhang's Matcha White Chocolate Cookies are a winner. Her use of brown butter with brown sugar is a perfect way to add more flavour intensity as well as chewiness to the cookie. Her tips for chiling the dough is spot on as well as her tips for choosing which matcha powder to use.

Now, let's get baking and test them out!

You can read the rest of Catherine's blog post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)


Let's take a look at Catherine Zhang's recipe for Matcha White Chocolate Cookies and see what makes it unique.

Catherine Zhang Matcha White Chocolate Cookies


## A Whirl of Flavors: Honey Miso Stir-Fried Broccoli

When you think of hearty, tasty, and health-packed dishes, Honey Miso Stir-Fried Broccoli should be at the top of your list. This dish brings together the subtle sweetness of honey, the umami richness of miso paste, and the fresh, crispness of broccoli, all sautéed in an electrifying concoction that's sure to captivate your taste buds.

## From the Pantry: Ingredients

Our recipe serves up 3 delicious portions, perfect for a family meal or having leftovers for the next day. Here's what you'll need:

- Sesame Seeds: 15 grams
- Broccoli: 200 grams
- Soy Sauce: 12.5 milliliters (about 2 and a half teaspoons)
- Honey: 15 grams
- Miso Paste: 22 grams
- Red Chilli: 1 unit (adjust to taste)
- Lime: ½ unit

## Let's Stir Things Up: The Cooking Process

1. Cut the broccoli into manageable pieces, keeping the stems and florets separate.
2. Combine the soy sauce, honey, and miso paste in a bowl.
3. Chop the chili finely and squeeze the juice from the lime.
4. Heat the oil on a wok or large frying pan over high heat.
5. Add the broccoli stems to the wok and stir-fry for 2 minutes.
6. Toss in the florets and continue stir-frying for another 2 minutes.
7. Pour in the soy sauce mixture and continue to stir-fry until the broccoli is tender and well-coated.
8. Sprinkle over the toasted sesame seeds and serve with a squeeze of lime and a scattering of chopped chili.

Total Prep Time: 10 minutes.
Total Cooking Time: 10 minutes.

## Nutritional Information

Per serving (approximately 83 grams):

- Calories: 106
- Carbohydrate Content: 12g
- Cholesterol Content: 0mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 1g
- Sodium Content: 401mg
- Sugar Content: 6g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Tantalizing Twists: Ingredient Substitutes

In case some of these ingredients are elusive in your area, here are a few swaps you could make:

- Sesame Seeds: Swap for chopped nuts like cashews or almonds.
- Miso Paste: Substitute with tahini or a combination of soy sauce and a little bit of fish sauce.
- Red Chilli: Green chili or chili flakes can work as a substitute.

## Palate Pleasers: Perfect Pairings

Honey Miso Stir-Fried Broccoli is incredibly versatile. Pair it with jasmine rice for a delightful vegan main course, or serve it alongside grilled salmon or chicken for a balanced, protein-packed meal.

## Flavor Finesse: Tips and Tricks

- For the broccoli to cook evenly, start by stir-frying the stems, then add the florets.
- Don't be shy with the lime; its acidity cuts through the rich miso and brings a balance of flavors.

## FAQs

### What can I use if I don't have miso paste?

You can substitute miso paste with tahini or a combination of soy sauce and a little bit of fish sauce.

### Can I use normal broccoli instead of tenderstem?

Absolutely. Just make sure to cut into even pieces to ensure they cook evenly.

### Can I use a different type of honey?

Yes, you can. Different types of honey will bring slightly different flavor profiles, but any should work with this recipe.

### Is it necessary to toast the sesame seeds?

Toasting the sesame seeds releases their natural oils and enhances their flavor. However, if you're short on time, you can skip this step.

### Can this dish be made ahead of time?

Yes, but it's best served fresh. If you need to prepare ahead, you can cook the broccoli and make the sauce separately, then combine and heat just before serving.

### Wrap your tastebuds around this sweet, savory, and umami delight that is Honey Miso Stir-Fried Broccoli. This dish promises a delightful culinary experience, and will certainly earn a place in your regular meal rotation.


Let's make some Honey Miso Stir-Fried Broccoli, a dish that blends sweet, savory, and umami flavors for a healthy and delicious meal.

Honey Miso Broccoli Stir Fry


## Dive into a Japanese Kitchen Staple: Butter Miso Tuna and Cabbage Pasta

An iconic fusion of staple pantry items and unique Japanese flavors, the Butter Miso Tuna and Cabbage Pasta is a delightful dish offering a symphony of taste. Hailing from Japan, it's a perfect blend of comfort food and culinary excellence that can turn any ordinary meal into an extraordinary experience.

## Unveiling the Magic Ingredients

- 200g of Spaghetti
- 140g of Green Cabbage (approximately 3 leaves)
- 70g of canned Albacore Tuna (ideally packed in olive oil)
- 2 cloves of Garlic
- 15g of Miso paste
- 15g of Unsalted Butter
- 2 teaspoons of Soy Sauce
- 2 teaspoons of Mirin
- 1 tablespoon of extra virgin Olive Oil
- Freshly Ground Black Pepper to taste
- 1 tablespoon salt for cooking pasta
- 60 ml of Reserved Pasta Water

## Nutritional Information per 100g Serving

This delightful pasta offers:

- Calories: 265
- Carbohydrate: 38.8g
- Cholesterol: 13.5mg
- Fat: 7g
- Protein: 10.7g
- Saturated Fat: 2.3g
- Serving Size: 100g
- Sodium: 351.9mg
- Sugar: 3.3g
- Trans Fat: 0.5g
- Unsaturated Fat: 4.7g

The nutritional values can vary depending on the brand of ingredients used.

## Let's Get Started!

1. Start with boiling 4 quarts of water in a large pot. As it starts boiling, add the kosher salt and spaghetti.
2. While the pasta is cooking, let's prepare the other ingredients. Thinly slice your peeled garlic cloves and cut the cabbage into 1-inch square pieces after removing the tough core.
3. Next, drain the canned tuna. You can optionally break it into smaller pieces.
4. In a large frying pan, heat the olive oil over medium heat. Add the garlic to start infusing. Ensure the garlic is well-coated with oil.
5. Once the garlic starts sizzling, add the cabbage and stir for about 2 minutes.
6. Add the canned tuna and mix it well with the cabbage.
7. Time to introduce some flavor! Add freshly ground black pepper, unsalted butter, and miso. Stir well until the butter melts completely.
8. Take out 60 ml of pasta water and add it to the frying pan.
9. Give it a good stir to ensure the miso is dissolved completely.
10. Now, add the soy sauce and mirin.
11. When the spaghetti is done, drain and add it to the pan. Mix everything well.
12. Season your pasta with freshly ground pepper. Taste and add salt if needed.
13. Voila! Your Butter Miso Tuna and Cabbage Pasta is ready to serve!

## Dish Complementing Delights

This hearty dish pairs excellently with a refreshing cucumber salad or a light miso soup. For wine enthusiasts, a glass of Sauvignon Blanc complements the flavors of the dish.

## Making it Your Own

If you can't find certain ingredients or prefer something else, here are some alternatives:

- Cabbage can be substituted with frozen peas or other greens of your preference.
- Vegan or vegetarian? Replace canned tuna with deep-fried firm tofu, tofu puffs, or more vegetables.

## What's the Deal with Miso?

Miso paste is a traditional Japanese seasoning offering a unique sweet-savory umami flavor. There are different types of miso, and each type has a varying level of saltiness, so remember to taste and adjust accordingly.

## Cooking Tips and Tricks

- Use a pair of tongs to transfer the cooked pasta directly to the pan. It helps retain the pasta water on the noodles, which contributes to the flavor.
- Taste your miso before adding it to the dish as the saltiness varies with different types and brands.

## FAQ

### Can I use any other type of pasta?

Yes, you can use any pasta of your choice.

### How can I make it spicier?

You can add a pinch of red pepper flakes or freshly chopped chilies to the pasta.

### Can I use other types of canned fish?

Yes, feel free to use canned sardines or anchovies.

### Can I store leftovers?

Certainly! Store in an airtight container and refrigerate. It tastes even better the next day.

## Adding the Finishing Touches

Butter Miso Tuna and Cabbage Pasta is more than just a meal, it's a journey into the heart of Japanese home cooking. Its blend of rich flavors and simple preparation is a testament to the beauty of Japanese cuisine. So, what are you waiting for? Put on your chef's hat and transport your taste buds to Japan!


Butter Miso Tuna and Cabbage Pasta: A delightfully quick and easy fusion dish packed with flavors. The perfect meal for a busy weeknight.

Butter Miso Tuna and Cabbage Pasta


## What's Cooking: The Magic of Miso Pork and Aubergine Stir Fry

We're diving headfirst into a delightful fusion of flavors today, featuring the quintessentially Japanese Miso Pork and Aubergine Stir Fry. This humble yet satisfying dish brings together tender pork, earthy aubergine, and a deeply flavored miso sauce.

## A Quick Peek at the Ingredients

To whip up this dish, you will need:

### For the stir fry:

- 2 Japanese or Chinese aubergines (500g)
- 1 Tokyo negi (naga negi; long green onion) (80g)
- 1 bunch green onion (for garnish) (15g)
- 1 clove of garlic (3g)
- 1 knob of ginger (4g)
- 1 Tbsp of neutral oil
- ¼ lb (113g) of thinly sliced pork

### For the sauce:

2 Tbsp of miso
1-2 tsp of sugar
1 Tbsp of mirin
1 Tbsp of sake
1 Tbsp of soy sauce
2 Tbsp of water (more if necessary)

## How to Spice Things Up

If you have a penchant for heat, consider introducing a few teaspoons of Doubanjiang (chili bean paste) to the mix. Or, if you like a subtle kick, sprinkling in some ichimi togarashi (Japanese chili pepper) or shichimi togarashi (Japanese seven spice) can make all the difference.

## A Touch of Comfort on Your Plate

Despite its unassuming appearance, this stir-fry dish can pack a punch of flavors and a satisfying feeling of homely comfort. It's perfect when served over steamed rice, making for a superbly easy weeknight meal for busy moms, singles, and students. You can complement it with a bowl of miso soup and a simple green vegetable dish like Spinach Gomaae for a complete meal.

## Let's Get Cooking

1. Assemble all your ingredients.
2. In a small bowl, mix together the miso, sugar, mirin, and sake until the miso is fully dissolved.
3. Add in the soy sauce and water. Mix well and set aside.
4. Cut the aubergines into bite-sized pieces and soak in water to prevent discoloration.
5. Diagonally slice the white part of the negi and the green onion. Keep the green parts for garnish.
6. Thinly slice the garlic clove and ginger.
7. In a frying pan over medium heat, add the oil. Cook the garlic and ginger until fragrant.
8. Add in the white part of the negi and the pork. Stir fry until the pork is almost cooked through.
9. Add the aubergine and continue to stir fry until it becomes slightly tender.
10. Pour in the sauce and reduce to medium-low heat.
11. Cook covered for 5 minutes. If necessary, add an extra Tbsp of water.
12. Once the aubergine is tender, switch off the heat and serve the stir fry over steamed rice. Garnish with sliced green onion on top.

## Switching Things Up: Ingredient Substitutes

For our vegetarian or vegan friends, fret not! This dish can easily be modified. Instead of meat, opt for tofu or deep-fried tofu varieties such as Aburaage or Atsuage. More aubergine or other vegetables like zucchini can also be added. Be mindful, though, that cooking times and flavor profiles may slightly vary.

## A Deeper Look at Nutrition

Each serving of Miso Pork and Aubergine Stir Fry has:

- Calories: 259
- Fat: 11g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 36mg
- Sodium: 816mg
- Potassium: 845mg
- Carbohydrates: 22g
- Fiber: 8g
- Sugar: 12g
- Protein: 17g

Please note that these nutritional values are based on a 2000 calorie diet.

## Final Tips and Tricks for the Perfect Stir Fry

- Remember, cooking is all about balance. While the recipe calls for specific amounts, don't be afraid to adjust the seasonings to suit your palate.
- It's vital to cut the aubergines into bite-sized pieces. This not only ensures even cooking but also makes eating much more enjoyable.

## What to Serve with Miso Pork and Aubergine Stir Fry

This stir fry pairs wonderfully with a bowl of steamed rice. For a complete Japanese meal experience, a side of miso soup and a simple vegetable dish such as Spinach Gomaae would be perfect.

## FAQs

### What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans. It comes in various types and flavors, including red and white miso.

### Is this dish suitable for vegetarians?

Yes, the Miso Pork and Aubergine Stir Fry can be made vegetarian-friendly by substituting pork with tofu or more vegetables.

### Can I use other types of aubergine for this dish?

Absolutely! Feel free to use the type of aubergine that's available to you.

### Is it necessary to use Tokyo negi?

While Tokyo negi adds a distinct flavor to the dish, it can be replaced with regular green onions if not readily available.

### Can I make this dish spicier?

Definitely. Add more Doubanjiang, ichimi togarashi, or shichimi togarashi to suit your heat preference.

### Can I omit sake from the recipe?

Yes, although sake adds a unique flavor and helps tenderize the pork. If you wish to omit it, just add an equal amount of water.

### What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator. It can be enjoyed for up to 2-3 days.

## The Stir Fry Saga Wraps Up

In the end, the Miso Pork and Aubergine Stir Fry is a testament to the simplicity and flavor potential of Japanese cuisine. It's proof that comfort food, even when drenched in tradition, can adapt to the modern hustle and bustle, providing a satisfying, easy-to-prepare meal at the end of a long day. Go ahead, give it a whirl and savor the magic on your plate!


Let's make Miso Pork and Aubergine Stir Fry. It's the perfect blend of umami, pork and soft aubergine, a perfect meal for the week.

Miso Pork and Aubergine Stir Fry


## Plunge into the Heart of Japanese Cuisine

There's something magical about Japanese cuisine. It's a symphony of flavors - the delicate taste, the light, yet satisfying feel of it, and the way it weaves the freshness of ingredients into every dish. One of the timeless classics that embody this magic is Miso Soup, a warm bowl of comfort that has been gracing Japanese meals for centuries.

## A Bit About Miso Soup

Miso Soup is a quintessential element of a traditional Japanese meal. It's made with dashi, the essential Japanese stock, and miso paste, fermented soybean paste that adds depth and richness to the soup. The soup typically includes tofu and green onions, and you may also find additions like seaweed, mushrooms, or daikon depending on personal preferences or regional variations.

This recipe is more than just a soup; it's a testament to Japanese culinary wisdom and the ethos of simplicity and harmony they hold dear.

## What You'll Need

Here's a list of the ingredients you need to whip up a warm, soothing bowl of Miso Soup:

- Dashi or vegetable broth (1 litre)
- Nori (1 sheet, optional)
- Miso paste (white or yellow, 45-60g)
- Chopped green chard or other sturdy green (50g)
- Chopped green onion (50g)
- Firm tofu, cubed (use silken tofu for more traditional miso soup) (60g)

## Creating Magic in the Kitchen

Now, let's get to the fun part: cooking!

1. Pour the vegetable broth into a medium saucepan and heat until it starts to simmer gently.
2. While waiting for the broth to heat, take the miso paste, place it in a small bowl, and whisk it with some hot water until smooth. This step will help the miso blend seamlessly into the soup later. Set the miso mixture aside for now.
3. Once the broth is heated, add your choice of greens, green onion, and tofu. If you're using silken tofu, hold off until the end of the cooking process to maintain its soft texture. Let these ingredients cook for around 5 minutes.
4. Next, add the nori to the soup, giving it a good stir to distribute it evenly.
5. Lastly, take the pan off the heat, add in the prepared miso mixture, and stir until everything is well combined.
6. Now take a taste. If you feel it needs more flavor, add some more miso or a pinch of sea salt.
7. There you have it, your homemade Miso Soup is ready to be served!

## Nutrition Information

Based on a serving size of 500g, each serving of this Miso Soup has:

- Calories: 140 kcal
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 3g
- Protein Content: 15g
- Saturated Fat Content: 0.5g
- Sodium Content: 830mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

## Savor it with...

Miso soup traditionally accompanies a serving of rice, creating a meal that is both comforting and filling. You could also pair it with sushi or a side of gyoza dumplings for a full Japanese feast.

## The Art of Substitution

While miso and dashi might be staples in a Japanese pantry, they can sometimes be hard to find elsewhere. If you're having trouble sourcing these ingredients, here's what you can use instead:

- Substitute Dashi: You can use a simple vegetable broth or even a fish broth if you're not going for a vegetarian option.
- Substitute Miso: There's no perfect replacement for the unique flavor of miso, but in a pinch, you could try soy sauce or tahini.

Remember, substitutions might slightly alter the taste, but you'll still end up with a delicious, hearty soup!

## Handy Tips and Tricks

- When adding the miso, ensure that the soup isn't boiling. Overheating can lead to miso losing its complex flavors.
- Always add tofu towards the end of the cooking process to maintain its texture.

## Our Parting Notes

We've reached the end of our culinary journey, but before we bid adieu, here are some final thoughts: Miso Soup is not just food; it's a cultural symbol, a hug in a bowl, a testament to the beauty of simplicity. So when you're making it, enjoy the process, savor every step, and eat with gratitude.

## FAQ

### What other greens can I use in my Miso Soup?

You can use bok choy, spinach, or even kale. It all comes down to personal preference.

### Can I add other proteins to my Miso Soup?

Absolutely! You can add thinly sliced chicken or even prawns if you're not sticking to the vegetarian version.

### How long can I store Miso Soup?

It's best to have Miso Soup fresh, but if necessary, you can store it in the refrigerator for up to 3 days.

### Can Miso Soup be frozen?

Yes, you can freeze the soup, but add the tofu and green onions after you thaw it to maintain their texture.

### What if I can't find nori?

You can leave it out or substitute it with another type of edible seaweed like wakame or dulse.

Remember, good food is all about experimentation and personalization. So feel free to play around with this Miso Soup recipe until it matches your palate perfectly. Happy cooking!


Learn how to prepare a quick and simple Miso Soup with Greens and Tofu, that's both flavorful and comforting.

Miso Soup with Greens and Tofu


## What's in a Name: The Story Behind Japanese Melon Pan Bread

Melon Pan Bread, or "Melonpan," is a popular Japanese sweet bread that dates back to the early 20th century. It earned its name due to the melon-like appearance of the outer cookie crust, rather than its flavor. Over the years, various flavors and fillings have been introduced, but the classic Melon Pan Bread remains a favorite.

## Ingredients for Melon Pan

### For the Bread Dough

- 250g bread flour
- 30g granulated sugar
- 4g salt
- 4g instant yeast
- 1 large egg
- 100ml milk, warmed
- 25g unsalted butter, softened

### For the Cookie Dough

- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 200g cake flour
- 4g baking powder
- 2 tsp vanilla extract

- Sugar for dusting

## Step-by-Step Guide: How to Make Japanese Melon Pan

### Make the bread dough.

1. In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast.
2. Add the egg and warmed milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough, gradually adding the softened butter, until smooth and elastic. This should take around 10 minutes.
4. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

### Make the cookie dough.

1. In bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. Sift in cake flour and baking powder, then mix until a soft cookie dough forms.
4. Divide the cookie dough into 12 equal portions around 36 grams each and shape into discs.
5. Chill until ready to use.

### Assembly

1. Punch bread dough down and divide it into 12 equal portions.
2. Place a disc of chilled cookie dough on top of each bread dough ball, gently pressing to cover the entire surface.
3. Score the cookie dough to create a melon-like pattern.
4. Let the dough rise for a final 1-2 hours or until double in size.

### Baking

1. Bake for 15-20 minutes on a pre-heated oven at 350F or 180C, or until the tops are golden brown.
2. Allow the Melon Pan to cool on a wire rack before serving.

## Nutrition Information

Based on 12 servings, each Melon Pan Bread weighs approximately 75g.

- Calories: 263
- Fat: 9.6g
- Carbohydrates: 39.2g
- Protein: 5.7g

## Ingredient Substitutes

- Bread flour: All-purpose flour can be used, but the texture may be slightly different.
- Cake flour: Use a combination of all-purpose flour and cornstarch (for every 1 cup of cake flour, use 3/4 cup all-purpose flour and 2 tablespoons cornstarch).

- Instant yeast: Active dry yeast can be used, but the dough may need extra rising time. Use 1.5 times the amount of instant yeast called for in the recipe.

## Tips and Tricks to Perfect Your Japanese Melon Pan Bread

- Be patient with the rising process. Giving the dough enough time to rise ensures a fluffy texture.
- Avoid over-kneading the cookie dough, as it can become tough and less tender.
- Use a sharp knife to score the cookie dough, creating a more authentic melon-like appearance.
- Experiment with different fillings or flavors to make your Melon Pan Bread unique.

## FAQs

### How do I store leftover Melon Pan Bread?

Store the leftover Melon Pan Bread in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

### Can I make Melon Pan Bread without the cookie crust?

Yes, you can make Melon Pan Bread without the cookie crust, but it will not have the signature melon-like appearance and crispy texture.

### Can I use a stand mixer to make the dough?

Absolutely! Using a stand mixer with a dough hook attachment will save you time and effort when making the bread dough.

### What other flavors can I add to the cookie dough?

Some popular variations include adding matcha powder, cocoa powder, or even cinnamon to the cookie dough for a different taste.

### Can I make a vegan version of Melon Pan Bread?

Yes, you can use plant-based milk, vegan butter, and egg substitutes to create a vegan Melon Pan Bread.


Discover the sweet world of Japanese Melon Pan – a scrumptious treat that combines soft bread and a crispy cookie crust. Here's a recipe to make it at home!

Japanese Recipes

Catherine Zhang Matcha White Chocolate Cookies

Honey Miso Broccoli Stir Fry

Butter Miso Tuna and Cabbage Pasta

Miso Pork and Aubergine Stir Fry

Miso Soup with Greens and Tofu

Japanese Melon Pan