Stick-Shaped Chocolate Chip Melon Bread. This is how it looks when cut. The thick chocolate chip cookie crust is combined with a crispy, fluffy bread for this melon bread. I don't like the stick-shaped melon bread that's sold in stores since it's usually too moist, so I made a version that is crispy, the way I like it.
Roll them up from the front and seal the edges.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in the melted chocolate chips, eggs and vanilla.
You can cook Stick-Shaped Chocolate Chip Melon Bread using 20 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Stick-Shaped Chocolate Chip Melon Bread
- Prepare of Cookie dough:.
- It's 95 grams of ○Cake flour.
- Prepare 10 grams of ○Bread (strong) flour.
- You need 10 grams of ○Whole wheat flour.
- You need 1/3 tsp of ○Baking powder.
- You need 47 grams of Unsalted butter.
- It's 30 grams of Sugar.
- Prepare 1/2 of Egg.
- You need 30 grams of Chocolate chips.
- Prepare of Bread dough:.
- Prepare 170 grams of ◎Japanese Domestic Bread (strong) flour.
- It's 30 grams of ◎Cake flour.
- You need 95 grams of ◎Water.
- It's 1/2 of ◎Egg.
- You need 20 grams of ◎Sugar.
- It's 3 grams of ◎Salt.
- Prepare 8 grams of ◎Skim milk powder.
- It's 2/3 tsp of Dry yeast.
- It's 13 grams of Unsalted butter.
- You need 1 of Granulated sugar.
Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Melon-pan is another popular traditional Japanese snack bread. A typical melon-pan is made of a bread dough covered with a thin layer of a cookie dough. The name comes from the melon like appearance, such as a cantaloupe.
Stick-Shaped Chocolate Chip Melon Bread instructions
- Make the cookie dough: Combine the ○ ingredients and sift twice. Bring the unsalted butter and egg to room temperature..
- Put the unsalted butter in a large bowl and cream with a whisk. Add the sugar in 3 batches, mixing it in well between additions..
- Beat the egg, and add to the step 2 mixture in 3 batches. It splits easily, so mix it in very well between additions..
- Change to using a rubber spatula, and add all the sifted powdered ingredients at once. Fold it in until the dough is no longer floury, and mix in the chocolate chips..
- Divide the dough into 6 portions, put each piece on a sheet of plastic wrap, and roll out to 22 cm x 4cm size. Leave to rest in the refrigerator for at least 3 hours or overnight..
- Make the bread dough: Put all the ◎ ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough-only" program. Add the butter 8 minutes in..
- Take the dough out, divide into 6 pieces and round off each piece. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes..
- Roll out into a rectangle while deflating the dough. Roll up the dough from the side closest to you, and seal tightly. Roll the dough so that it's 20 cm long..
- Optionally sprinkle the surface of the cookie dough with granulated sugar, and put the cookie dough on top of the bread dough from step 8. Cover to prevent the dough from drying out, and leave in a warm place for the 2nd rising..
- Bake in a preheated 210°C oven for about 15 minutes to finish..
- This is how it looks when cut. The thick chocolate chip cookie crust is combined with a crispy, fluffy bread for this melon bread..
I'm a huge fan of chocolate chip recipes period, but this chocolate chip quick bread is one of my favorites. It has a flavor that tastes like a cross between banana nut bread and a chocolate chip cookie, but is soft and moist like you would expect a quick bread recipe to be. Spread sliced bread with Butter with Canola Oil, as desired. Read the Story Behind the Recipe Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The Japanese word for bread is "pan (パン)", which came from the Portuguese word for bread.
