These hojicha mochi melon pan buns are a delightful fusion of flavors and textures, combining the rich, earthy notes of hojicha with the sweetness of milk mochi. The recipe is simple enough for home bakers, and a stand mixer like a KitchenAid can make the process even easier. However, you can still make this delicious treat without one—just follow the instructions for a more hands-on approach.

What is Melon Pan?

Melon pan is a popular Japanese bread known for its sweet, crunchy cookie-like crust and soft, fluffy interior. Despite its name, melon pan doesn’t actually contain melon; the name comes from the melon-like appearance of the bread’s crust. Traditionally, this bread is enjoyed plain or with various fillings, making it a versatile treat.

Key Ingredients

Crust

• All Purpose Flour: Provides the structure and texture for the cookie crust.
• Sugar: Sweetens the crust, contributing to its crispy texture.
• Hojicha Powder: Adds a unique roasted tea flavor to the crust.
• Egg: Helps bind the ingredients and adds moisture.
• Unsalted Butter: Adds richness and flavor to the crust.

Dough

• All Purpose Flour or Bread Flour: Forms the base of the dough, providing structure.
• Sugar: Sweetens the dough.
• Instant Yeast: Leavens the dough, helping it rise.
• Unsalted Butter: Adds moisture and richness.
• Water and Milk: Hydrate the dough, helping to achieve the right consistency.
• Salt: Enhances the flavor of the dough.
• Hojicha Powder: Infuses the dough with a roasted tea flavor.
• Egg: Adds moisture and helps bind the ingredients.

Mochi

• Glutinous Rice Flour: Forms the base of the mochi, providing its chewy texture.
• Corn Starch: Prevents the mochi from sticking.
• Sugar: Sweetens the mochi.
• Vegetable Oil: Helps in making the mochi mixture smooth.
• Milk: Hydrates the mochi mixture to form a dough.

Hojicha Mochi Melon Pan

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Prep Time 2 hours hrs

Cook Time 12 minutes mins

Course Snack

Cuisine Japanese

Servings 8 servings

Equipment

• Mixing Bowls
• Silicone spatula
• Sieve
• Oven
• Plastic wrap
• Baking sheet
• Whisk

Ingredients

  

1x2x3x

Crust

• 93 g All Purpose Flour
• 50 g Sugar
• 5 g Hojicha Powder
• ½ egg approx 27g
• 27 g Unsalted Butter room temperature

Dough

• 206 g All Purpose Flour or Bread Flour
• 53 g Sugar
• 4 g Instant Yeast
• 21 g Unsalted Butter room temperature
• 41 g Water
• 41 g Milk
• 3 g Salt
• 5 g Hojicha Powder
• 1/2 Egg

Mochi (optional)

• 70 g Glutinous Rice Flour
• 20 g Corn Starch
• 20 g Sugar
• 1 1/2 tsp Vegetable Oil
• 120 g Milk

Instructions

 

To Prepare the Crust:

• In a large bowl, whisk softened unsalted butter until it becomes creamy.
• Gradually add sugar to the butter, whisking until fully combined and smooth.
• Slowly incorporate the egg yolk into the mixture, whisking thoroughly after each addition to avoid lumps.
• In a separate bowl, combine all-purpose flour and hojicha powder.
• Gradually sift the dry ingredients into the butter mixture, one-third at a time, mixing until a soft dough forms.
• Wrap the dough in plastic wrap and place it in the freezer for 30 minutes.

To Prepare the Dough:

• In a large bowl, mix bread flour (or all-purpose flour), sugar, instant yeast, and hojicha powder until well combined.
• Gently heat the milk and water until steaming, then remove from heat.
• Add the warm milk-water mixture and an egg to the dry ingredients.
• Mix until the ingredients come together to form a dough.
• Knead the dough by hand or using a mixer until it becomes elastic and smooth, about 20-30 minutes.
• Gradually incorporate softened (but not melted) butter cubes into the dough, continuing to knead until fully integrated.
• Once the dough is elastic, place it in a bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours.

To Prepare the Mochi:

• In a bowl, mix glutinous rice flour, corn starch, sugar, and milk until smooth and lump-free.
• Stir in the vegetable oil.
• Steam the mixture over high heat for 15-20 minutes until fully cooked.
• Allow the mochi to cool slightly, then knead for 5-10 minutes until smooth. Use gloves, as the mochi will be sticky.
• Wrap the mochi in plastic wrap and refrigerate for 30 minutes.

To Assemble the Melon Pan:

• After the dough has risen, gently punch out the air and divide it into 8 equal portions, about 45g each.
• Shape each portion into a ball, cover with plastic wrap, and let them rest for 15 minutes.
• Remove the mochi from the fridge, dust it with flour to prevent sticking, and divide it into 8 equal portions. Shape each portion into a ball.
• Flatten each dough ball and place a mochi ball in the center. Seal the dough around the mochi, ensuring it is fully enclosed.
• Place the filled dough balls in a container, cover with plastic wrap, and freeze for 30 minutes.
• Meanwhile, take the crust dough out of the freezer, divide it into 8 equal portions (about 20g each), and roll them into balls. Flatten each ball.
• Remove the dough balls from the freezer and carefully place the crust over each one, ensuring it covers the entire surface.
• Roll each crust-covered dough ball in a bowl of sugar to coat.
• Place the dough balls on a baking sheet and allow them to rise for 1 hour in a dry, draft-free environment. Do not turn on the oven or add hot water during this step.
• Preheat the oven to 180ºC (356°F).
• Once the dough has doubled in size, bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the dough is cooked through.
• Allow the melon pan to cool slightly before serving. Enjoy your homemade hojicha mochi melon pan!

Keyword Hojicha, Melon Pan, Mochi

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