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1
Add the bread flour, sugar, salt, and dry yeast to a bowl.
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2
Warm the water to the touch, then combine it with the egg and pour into the bowl in one go.
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3
Whisk everything together with chopsticks.
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4
Knead a little and once the dough has gathered into a ball add the margarine and knead further for roughly 10 minutes.
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5
Wrap with cling film and leave to proof until doubled in size.
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6
Whilst the dough is proving, prepare the cookie dough.
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7
Cream the margarine in a bowl, add the sugar and mix well.
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8
Add the egg and vanilla essence and mix again.
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9
Then sift in the cake flour and fold in gently with a spatula.
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10
Once the dough has gathered into a ball, form it into a log, wrap and let it rest in the fridge.
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11
Once the dough from Step 2 has finished proving, gently punch down, separate into 10, form into balls and leave to rest for 20 minutes.
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12
Once it has rested, punch down gently again and re-shape into balls.
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13
Whilst that dough is resting, go back to your cookie dough.
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14
Slice into 10 portions and roll into balls.
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15
Place the cookie dough on a piece of cling film and roll into a circle.
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16
Place the ball of bread dough on top of the cookie dough and gently wrap the cookie dough around it.
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17
Put some sugar on a plate and roll the melon bread around on it to coat a little.
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18
Feel free to mark the surface with a knife to get the traditional melon bread pattern or leave it as it is and prove for a second time for 40 minutes.
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19
Bake for 17 minutes in an oven preheated to 170C for 17 minutes to finish.
