ingredients for Melonpan (cook wif dog) (5 pieces) - Bread Dough 140g Bread Flour (4.

94 oz) 25g Sugar (0.882 oz) 1/3 tsp Salt 5g Non-Fat Dry Milk Powder (0.176 oz) 3g Instant Yeast (0.106 oz) - a little less than 1 tsp 1 tbsp Beaten Egg 70ml Warm Water (2.37 fl oz) 15g Butter (0.529 oz) Bread Flour for dusting - Cookie Dough 25g Unsalted Butter (0.882 oz) 35g Sugar (1.23 oz) 25g Beaten Egg (0.882 oz) 80g Cake/Pastry Flour (2.82 oz) 1/4 tsp Baking Powder Bread Flour for dusting

Sweet Bread Dough (d.kumigar) 160ml milk 30-35c 30-35 1.5 tsp instant yeasts 1.5 20g= 0.7oz. sugar 250g Strong Flour 20g= 0.7oz. sugar a pinch of salt 20g= 0.7oz. melt butter Cookie Dough that will go on top of the dough 150g = 5.3 oz. of all purpose flour 30G = 1.1 oz. of butter kept at room temperature 1 egg approx. 35g =1.2 oz. of egg 1/8 of lemon, juice approx. 1/2 tbs & skin 1/81/2 55g = 1.9 oz. of sugar approx. 20 g of granulated sugar

Cream Pan

Ingredients 160ml milk 30-35c 30-35 1.5 tsp instant yeasts 20g= 0.7oz. sugar 250g Strong Flour 20g= 0.7oz. sugar pinch of salt 20g= 0.7oz. melt butter 1 Egg yolk 1 1tbs water 1 Custard Cream Ingredients 1 whole egg 1 20g = 0.7oz. sugar 20g = 0.7oz. condensed milk 20g 2 tsp corn starch 2 200ml milk a little bit of vanilla essence or paste Directions 1. Microwave Milk for 40 sec; heat milk at 30-40C (86-104F); Should not be too low nor high because we need to activate the yeasts from some growing to do! lol 2. Add instant yeasts in 1; as well as 20g=0.7oz. of sugar; mix well and leave for 5-10 until the yeasts get active and foamy on surface 3. In a large bowl, sift flour, sugar and salt together; add melt butter and 2. 4. Combine it all together using a spatula; and gather the dough into a ball with clean hands; 5. Transfer the dough on to a clean surface with a sprinkle of strong flour; Press down and away from you firmly but lightly with the heels of your hands. Turn dough 1/4 turn and repeat process. Knead as long as the recipe calls for, until the dough is smooth and feels springy and elastic.Transfer the dough into a bowl; 6. Prepare hot water about 65C=149F in a medium bowl; place 5 on top of it and cover with saran-wrap. The idea is to create a vinyl house for the dough at 30C=86F and leave the dough for 30 min to let it raise. The size should become 150% or double. 7. Finger the center of the dough to see if it leaks any air. If it doesn't then leave for another 10 min for raising. If does then punch down dough again; and form into a round shape in order to cut into 8 pieces using a knife. 8. Shape each piece into a round ball, press down to flatten it, and put custard cream in the center; seal it gently and form into a shape that you like. I made into a round shape. Place each pieces into a deep flying pan; cover with a wet cooking paper and saran-wrap and leave for 20 min over hot water (65C=149F) for the second raise. 9. Mix egg yolk and water together and coat it over the surface of the dough before baking at preheated oven of 200C=392F for 10-12 min. The surface should be a little crispy but very soft inside.

1.5

Cool off rack and serve while fresh. Once heat is unnoticeable off bread, you can put the buns in a plastic bag or zip-lock bag and store at room temperature (or fridge) for a few days. Enjoy!