Japanese buns “Melonpan”

Preparation

1. 1.

   For yeast dough, combine milk, sugar, yeast and egg. Add salt and gradually add flour and starch.

2. 2․

   Add soft butter in portions. Knead elastic dough.

3. 3․

   Cover the bowl with the dough and let it sit at room temperature for about 1½ hours until it doubles in size.

4. 4.

   For the shortbread layer, use a spatula to cream together the soft butter and sugar. Add the egg. Add flour, starch and baking powder.

5. 5.

   Divide the shortcrust pastry into 8-10 equal pieces. Put it in the refrigerator.

6. 6․

   Divide the risen yeast dough into 8–10 parts. Form into balls.

7. 7․

   Sprinkle the table with flour and roll out the shortbread dough into flat cakes. Cover the yeast preparations with them and carefully fold the edges.

8. 8.

   Using a sharp knife, make shallow cuts in a cross pattern on the shortbread dough.

9. 9.

   Place the pieces on a baking sheet at a distance of about 5 cm from each other. Cover and leave at room temperature for 45 minutes.

10. 10.

    Preheat oven to 180°C. Bake the buns for about 15 minutes until golden brown.