Japanese melon bread

Ingredients for 1 servings:

• 200 g flour type 550
• ½ tsp salt
• 20 g sugar
• 1 packet of yeast (dry yeast)
• 1 egg(s), beaten, half an egg for the dough, the rest for brushing
• 20 g butter
• 100 g water, lukewarm (about 30°)
• 320 g flour type 550
• 1 pinch of baking powder
• 165 g butter, soft
• 10 tbsp sugar
• 1 egg(s)
• ½ lemon(s), untreated, grated peel
• some juice (melon juice, alternatively pineapple juice)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Meronpan (makes 9 rolls)

Bread roll dough: Soak a pinch of sugar and the dried yeast in warm water for 15 minutes. In a bowl, combine flour, salt, sugar, and butter. Stir in the water, yeast, and beaten half an egg and mix well, taking care not to over-knead. Remove the dough ball from the bowl. On the worktop, stretch the dough to one side with one hand, then fold it in half. Turn the dough slightly, stretch it out again, and fold it. Repeat this process about 15 times. Form the dough into a ball, place it in the bowl, and cover with a damp cloth. Let it stand at room temperature for 90 minutes. The dough should now have risen considerably. Press the dough into a flat flatbread, fold it once, and form about 9 small balls. Place them on a baking sheet lined with baking paper, ensuring there is enough space between them, and let it rise in a warm place until the rolls have roughly doubled in size (about 30 minutes). Coated dough: Combine all ingredients in a bowl and knead into a dough. It should be firm and pliable (add more flour if needed). Divide the coated dough into 9 pieces, roll into small balls, and flatten them to the size of rolls. Cut them into diamond shapes and place them on the egg-battered rolls. Place in a preheated oven and bake at 180-200°C (without fan) for 20 minutes.