How to Make Angry Birds Melonpan | Tangzhong Method!

Can you believe that this cute little things is edible?
Melonpan are Japanese sweet buns covered with a thin layer of cookie dough; crispy on the outside, soft and fluffy on the inside.
I will use a Tangzhong Method in this recipe, it creates an incredibly soft and stay fresh longer bread.
I hope that you enjoy the beauty of this Melonpan.

ANGRY BIRDS MELONPAN
Yield: 5 Melonpan
Active time: 1 hours
Total time: 3½ hours

Cookie Dough:
35 g Unsalted Butter
50 g Caster Sugar
35 g Eggs
120 g Cake Flour
1/4 +1/8 tsp Baking Powder (Double Acting)
1/4 tsp Matcha Powder
Mint Green & Yellow Food Colouring

Bread Dough:
Tangzhong mixture (40 g Milk + 8 g Bread Flour)
135 g Bread Flour
20 g Caster Sugar
1/2 tsp Instant Yeast
1½ tsp Matcha Powder
A pinch Salt
25 g Eggs
50 g Milk
25 Unsalted Butter

Egg whites & Caster Sugar

Details Dough:
30 g Shortening
40 g Caster Sugar
15 g Eggs1 tsp Milk
75 g All-Purpose Flour
1/4 +1/8 tsp Baking Powder (Double Acting)
A pinch of Salt
Food Colouring (Black, Mint Green, Yellow, Turquoise, Orange)

Sugar Glue
50 g Caster Sugar
25 g Water

BAKING TEMPERATURE AND TIME
Melonpan: Preheated 170°C oven 18-20 minutes
Details Dough: Preheated 160°C oven 8-10 minutes

Chapters
00:00 Intro
00:55 Prepare the mould
01:07 Making Cookie Dough
02:08 Making the Bread Dough
04:07 Shaping the Cookie Dough
05:11 Shaping the Bread Dough
06:25 Making the Melonpan
09:20 Making the Details Dough
10:06 Create Angry Bird details
13:45 Making the Sugar Glue
14:10 Assembly Angry Bird Melonpan

FULL RECIPE: http://bembumkitchen.home.blog/2022/04/28/angry-birds-melonpan-tangzhong-method/
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Видео How to Make Angry Birds Melonpan | Tangzhong Method! канала BEMBUM KITCHEN