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1
Put all the Bread dough ingredients in a bread maker, press start and wait for the dough to proof (1st proofing).
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2
Kneading: 15 minutes, 1st proofing: 40 minutes.
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3
Make the cookie dough.
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4
Add the softened butter and sugar into a bowl, and mix.
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5
Add the egg and melon oil to Step 2, then mix.
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6
Combine the cake flour and baking powder, and sift.
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7
Then add into the bowl from Step 3, but leave a small amount for adjusting the consistency later.
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8
Mix with a spatula, and knead with hands.
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9
Knead until it's no longer floury and it doesn't stick to your hands, roll into a ball.
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10
If it sticks to your hands, add the remaining flour mixture from Step 4 to adjust the consistency.
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11
Wrap the Step 5 cookie dough with plastic wrap, and let it sit in the fridge for 20 ~ 30 minutes.
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12
When the bread dough from Step 1 finished the 1st proofing, divide into 10 portions.
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13
Roll into balls, and let them sit for 10 ~ 15 minutes.
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14
Cover with plastic wrap to prevent them from drying.
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15
Divide the cookie dough from Step 6 into 10 even portions, and roll into balls.
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16
Place the cookie dough from Step 8 between two sheets of plastic wrap, and roll them out with a rolling pin.
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17
Make 10 cm diameter circles.
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18
Press the air out from the Step 7 bread dough.
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19
Gather up the dough towards the bottom and form into balls.
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20
Place the seams up, and put them on the Step 9 cookie dough.
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21
Put Step 11 in your hands, and form into balls.
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22
Make lines with the back of a knife, and sprinkle with granulated sugar.
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23
Arrange Step 11 on a baking sheet, and cover with plastic wrap.
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24
Let them proof for the second time (2nd proofing) for about 30 minutes.
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25
Bake in the oven for 15 minutes at 180C.
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26
When baked, place on a rack right away.
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27
Let them cool, and they're done.
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28
You can make Melon Bread with Custard Cream using the same method.
