How to Make Super Quick Homemade Melon Turtle pan Japanese

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Melon Turtle pan Japanese. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Melon Turtle pan Japanese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melon Turtle pan Japanese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melon Turtle pan Japanese is 8 turtles. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Melon Turtle pan Japanese estimated approx 2hours.

To begin with this recipe, we must prepare a few components. You can cook Melon Turtle pan Japanese using 19 ingredients and 8 steps. Here is how you cook it.

You can using cocoa or not instead for different flavor Using cold milk in summer time, 104F for winter time 14 For regular melon pan (Please use 1.5x the matcha custard recipe)

Ingredients and spices that need to be Take to make Melon Turtle pan Japanese:

1. 60 g Caster sugar
2. 250 g Milk
3. 10 g Plain flour
4. 10 g Matcha powder
5. 360g Bread flour
6. 60 g Caster sugar
7. 15 g Cornstarch
8. 3 g Salt
9. 6 g Instant yeast
10. 150 g Milk
11. 75 g Egg (1.5 egg)
12. 55 g Unsalted butter (room temperature)
13. 45g Unsalted butter (room temperature)
14. 75 g Icing sugar
15. 40 g Egg
16. 2 g Baking powder
17. 130 g Bread flour
18. 8 g Matcha powder
19. 8 g Cornstarch

Steps to make to make Melon Turtle pan Japanese

1. Pastry filling: Heat the milk, stop just before it boils. Whip the egg yolks and sugar turns whitish and begins to thicken, sift flour into and mix. Pour about a third of the warmed milk into the bowl, a little at a time, while beating with a whisk. When it is well mixed, pour the remainder in all at once and stir until mixed.
2. Pour back on a pan through a mesh strainer. When it begins to thicken, reduce heat to medium and continue to stir. Sift one more time and cover directly, cool in the fridge. Take out every 30 minutes and stir it firm up evenly. It'll take 2-3 hour. Divide every each round dough 30g when it's firm completely. Cover it and let it in freezer for 1 hour. If it has spread, separate and roughly shape into balls. if it's firm roll by palms
3. Sift bread flour, corn starch,salt,instant yeast, sugar into mixing bowl and mix it, adding milk, egg stirl until became a dough. Put on a silicone mat adding butter and knead till butter is incorporated.Then continue kneading about 10-15minutes by 2 hands. Making flatter and bring the edge into the middle, flip them up then tight at the bottom until become firm, smooth surface dough
4. To make craqueline: Adding butter and sift icing sugar into a bowl and spread to combined. Gradualy adding egg, make sure it incorporate before adding more. Sift bread flour, corn strach, baking powder,matcha into it and mix. Tranfer it into wrap and rolling into a log. Spin 2 ends to tighten then chill in the fridge.
5. Take out bread dough punch out the gas from the dough, take it out, flatten to make sure all the gas was came out. Mesure 280g of dough, the remain was 420g and cover 420g dough make sure it's not dry.
6. 280g of dough divide into 8 pieces, each of dough is 15g. Flatten 8 small dough bring th edges into middle and roll into tight balls and cover it. The remanin dough divide into 5g each it'll make 32 pieces, doing same techique dough before. With 420g dough, divide into 50g each and cover
7. Unwrap the craquelin and divide into 40g pieces. Using 50g pieces rolling out the egde but keeping middle thick, place the custard in the middle and wrap it, make sure to pinch well. Rolling the craquelin flat between wrap so it doesnt stick, and cover 1 side with sugar completely, and then placed dough into the middle, make sure the bottom is the bottom of the dough and wrap it aroud the dough. Using knife lightly cut criss-cross but not way through
8. All done adding 4 small pieces dough for legs, big pieces for head. Cover it to proof for 30 minutes or double size. then bake 356F in 15 minutes

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So that's going to wrap it up with this special food Recipe of Ultimate Melon Turtle pan Japanese. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!