I remember the first time I saw melon pan on cookingwithdog (a japanese cooking channel on youtube), I thought this bread was melon flavoured. Surprisingly, it did not contain any melon at all. I believe it got its name based on the way it looks, similar to how chinese pineapple buns got its name.
I’ve always been curious to try them but was too lazy to make it. I got to try it when I went J-town (Japan town) but instead, I had the matcha version of it in the form of a turtle bread. I thought it looked so adorable that I wanted to try making it myself. A few years later, after a few online tutorials, I finally got around to making this turtle bread.
I actually had to make this recipe twice because I messed up the first time round. I also realized things I could’ve done better.
The first time I made this, I followed the instructions from cookingwithdog to a T. The problem was they used instant yeast in that recipe whereas I had active yeast. I soon learned that you have to activate the active yeast in water first before I could use it whereas with instant yeast, you could just mix it in with your dry ingredients right away. I also failed to dissolve the dry milk powder in warm liquid leaving my dough with a strange grainy texture.
When I made this the second time round, I activated the yeast in warm water. I also dissolved the dry milk powder in there as well to get rid of that grainy texture. The dough was much better the second time round.
After the dough has completed its first proof, I put on the turtle backs. I simply added some matcha powder to the cookie dough recipe to help give its signature green color. Though the original recipe said that I should keep it in the fridge so that it’s easier to handle, I found it easier for them to be a bit warm so that it’s more malleable.
I wrapped the cookie dough around the proofed dough and dipped the turtle shell in sugar.
After coating it with sugar, I scored the turtle shell with its signature diamond pattern using a pastry cutter.