Japanese melon bread 

Japanese melon bread
[Material] 6 servings
Strong flour 200g
Sugar 10g
4 g of salt
Instant dry yeast 6g
Water 130g
20g unsalted butter
[Cookie dough ingredients] (made during primary fermentation)
Unsalted butter 45g
Sugar 75g
Beaten egg 35g
Soft flour 120g
Granulated sugar (for finishing) 25g
・How to make
【table of contents】
00:31 Ingredients and weighing
01:01 Make the dough (mix with a spatula, knead in a bowl)
03:55​ Primary fermentation (fermented at 40°C for about 15-20 minutes) About twice the size as a guide *If you are making it for the first time or are unfamiliar, slowly ferment for 20-30 minutes at room temperature. I recommend making cookie dough.
04:09​ Making cookie dough
06:20 Division and rounding
07:08 Molding
09:01 Secondary fermentation (approximately 7 to 20 minutes at room temperature).
09:27 Bake (Bake at 180°C for about 15 minutes)
09:40 Baked
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