Melon Pan with Custard Cream 🍈🍥 #shorts #homemade #mocha #melonpan #custardbaking #viralshorts

Melon Pan with Custard Cream🍈🍥

Cookie Crust:

17G Butter

25G Sugar 1/2 Egg

57G all purpose flour

Step:

1. Whisk both butter & egg until mixed thoroughly.

2. Put sugar in, continue whisking the mixture. 3. Lastly, throw the flour in then knead the dough until

combined.

4. Put the dough in the chiller for about 30mins. 5. Divide the dough into six equal parts, then put them back in the chiller.

Milk Bread:

125g bread flour

20g sugar

1/2 egg 55g milk + melon paste

3g yeast 1 pinch of Salt

25g butter

Step:

1. Mix everything except butter and salt. Knead them until they become non-sticky. 2. After that, put the butter and salt unto the dough, knead them again until they reach the window-pane elasticity.
3. Rest the dough for 45-60mins, divide the dough to six equal parts, put them aside.

Combination:

1. Preheat the oven until reached 175°C. 2. Take the cookie crust dough balls, roll them out thinly under a serene wrap.

3. Put them on the top of the milk bread dough balls. 4. Sprinkle some granulated sugar on the top, let them rest until double in size.

5. Scar the top with checkered pattern. 6. Bake them for 15-20mins, lower the heat, then continue baking for 5mins

Melon custard:

50g whipcream

100g milk

1 egg

35g sugar

12g corn starch

1tbsp butter

1tsp melon paste

Step:

1. Combine egg yolk with sugar and whisk them until mixed. Put the maizena (corn flour), continue whisking until mixed. Put them aside.

2. Heat the liquid whipcream, milk, and melon paste

until warm, put the mixture into the egg-sugar-

maizena mixture.

3. Whisk them all until combined, then pour them back to the pan. Boil the mixture on medium heat. 4. Stir the mixture until thickened.

5. Turn off the heat, put the butter in, whisk them together, let them chill on the fridge.

6. When the mixture is already cooled down, mix them with mixer until soft peak. Put them on piping bag

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