MERONPAN
1. Pan
- 1 packet dry yeast
- 1/4 c. water
- 1/4 tsp. sugar
***
- 1 + 3/4 c. flour
- 1/2 Tbs. salt
- 1 Tbs. + 1 tsp. + 1/4 tsp. sugar ^^
- 3 Tbs. butter
- 7/8 c. water
2. Topping
- 1 + 1/4 c. flour
- 1 pinch baking powder
- 2/3 c. butter
- 10 Tbs. sugar
- 1 egg
- 1/2 a lemon peel
- a little bit of melon essence*
* use pineapple extract if you can't find it
Part I:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.
5. Punch dough and kneed lightly for 10 min. Pinch off walnut sized pieces and shape them into balls. Place on a cookie sheet and let rise in a warm place for 15 min.
Part II:
6. Mix all the ingredients for the cookie topping together. Sometimes it helps later on if you melt the butter.
7. Coat the bread rolls (which should be puffy now) with the cookie topping. If you've melted the butter it'll be a little easier...I usually just wash my hands really well and use them.
8. If you wish, sprinkle the top with sugar.
9. Bake at 350-375 F for 12-15 min., or until edges are slightly brown.
10. If you want them to have that mushy, just bought in Japan taste cover them individually with plastic wrap right after you take them out of the oven.
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