After seeing my friend, Lora, making a Matcha Melon Pan, I decided to try to make a Hojicha flavoured Melon Pan with Milk Mochi inside. I have previously made quite a few bread with mochi inside, and the overall instruction is quite similar. If you have a Kitchen Aid stand up mixer at home, this will make the process ever faster and easier. You can also make it without the mochi – just simply skip the steps and ingredients of it.
Before you start, if you have a Kitchen Aid Mixer, you can easily make the bread dough by adding all ingredients all at once. Let it mix until it becomes a dough. Otherwise, you can continue to the recipe.
Some of the steps might be confusing, so I included a Youtube link below for your reference. I made some changes on the ingredient portions and instructions, based on my previous experience on making bread. But it should give you a great visual on how to assemble the crust and dough together.
Hojicha Melon Pan with Milk Mochi
- 93g All Purpose Flour
- 50g Sugar
- 5g Hojicha Powder
- 1/2 egg, approx 27g
- 27g Unsalted Butter, room temperature
- 206g All Purpose Flour or Bread Flour
- 53g Sugar
- 4g Instant Yeast
- 21g Unsalted Butter, room temperature
- 41g Water
- 41g Milk
- 3g Salt
- 5g Hojicha Powder
- 1/2 Egg
- 70g Glutinous Rice Flour
- 20g Corn Starch
- 20g Sugar
- 1 1/2 tsp Vegetable Oil
- 120g Milk
- In a large bowl, whisk the softened unsalted butter until creamy.
- Add the sugar into the butter and whisk until combined with no lumps.
- Slowly add the egg yolk into the mixture. Whisk until combined and no lumps before adding more egg yolk.
- In a separate bowl, combine all purpose flour and hojicha powder.
- Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
- Wrap the dough with a plastic wrap. Place in the freezer for 30 minutes.
- Combine bread flour/all purpose flour, sugar, instant yeast, and hojicha powder. Mix it well.
- Boil milk and water with low heat. Once there is steam, remove the pot from stove.
- Add the warm milk + water and egg into the dry mixture.
- Keep mixing it until firming it into a dough.
- Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
- Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
- When the dough becomes very elastic, it is ready for rising.
- Place the dough in a bowl and cover it with plastic wrap. Keep it into a warm place to rise. Let it rise for two hour.
- While the dough is rising, prepare the mochi.
- In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 15-20 minutes.
- After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes. (Please remember to wear gloves, because the mochi is very sticky.)
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
- If the dough is ready, it will hold the shape after poking it.
- Take the dough out and punch out the air.
- Divide it into 8 equal pieces, 45g each.
- Roll the divided dough into balls.
- Cover with a plastic wrap, and let it rest for 15 minutes.
- Take the mochi out from the fridge and sprinkle some flour on it to prevent stickiness. Divide it into 8 equal portions. Roll them into balls.
- Take one dough out and roll it until flatten it. Place the mochi on top.
- Seal the dough well with the mochi inside.
- Place all the dough in a container and cover it with plastic wrap. Place in the freezer for 30 minutes.
- Meanwhile, take the crust out from the freezer. Divide it into 8 equal pieces, 20g each. Roll them into balls and flatten them.
- Bring out the dough carefully and place the crust on the dough. Make sure the crust is fully surrounding and attaching to the surface of the dough.
- Prepare a bowl of sugar and coat the crust with it.
- Place the dough in the oven. Let it rise for 1 hour or until 2x its size. DO NOT turn on the oven. Please make sure to keep the dough in a dry environment, so do not put hot water inside the oven.
- Bring out the dough and preheat the oven to 180ºC/356°F.
- Bake the dough in the preheated oven for 10-12 minutes.
- Make sure the dough is cooked through. And it will be ready to serve.
To Prepare Crust:
To Prepare Dough:
To Prepare Mochi:
To Assemble the Melon Pan:
Reference: Panda Loves Bread