Äh, Instant Curry und Instant Hayashi Rice lassen sich afair nicht viel schwieriger zubereiten als Instant Maultaschen. (!)
Wobei es das Super-Instant-Feritg-Curry wo man den Beutel in die mikrowelle steckt und über Instant-Reis kippt hier in Deutschland nicht hat. (länger als 2 Wochen sollte man sich aus Gesundheitstechnischen Gründen davon nicht ernähren)
ich glaub melonenbrötchen sind zu kompliziert oder?
Melon Pan sind total einfach zu machen. Einfach einen Mürbteig und einen normalen Hefeteig machen, den einen um den anderen Wickeln und fertig. So ziemlich das einfachste japanische Backzeug, was ich je gemacht habe. ^^Zitat von Juluu95
Hier hast Du ein Rezept von mir, was ich für eine Freundin aufgeschrieben habe, die auch Melon Pan machen wollte.
Das Maccha-Pulver kann man auch weglassen. Das habe ich nur für ein wenig mehr Geschmack reingetan, aber in den echten ist das nicht drin. Du kannst auch echte Melone in pürierter Form nehmen statt Saft, dann schmeckt's fruchtiger.
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You need two different kinds of dough for the melon pan. A sweet short pastry for the coating and a fruity yeast dough for the filling. Let's start with the short pastry.
1 egg
50–100 g sugar
175 g flour
50 g butter
That's it. How much sugar you want to use is up to you and how sweet you like your melon pan. Just let the butter warm up a little and mix it all together with your hands. When you have a nice yellow dough, wrap it up with plastic wrap and put it in the fridge.
Now the filling.
300 g flour
50 g butter
1/2 tsp maccha powder
20 g fresh yeast
100 cc fruit juice
a pinch of salt
a little lemon juice
a little milk
Put the flour, butter and salt in a bowl. Add maccha powder. Not too much, it's just for the nice greenish color and a little background taste. 1/2 teaspoon is good I think.
For the fruit juice you can of course use melon juice (its melon pan after all, ain't it?), I used pineapple juice because melon juice is fucking hard to find and I haven't got a juicer. So put the yeast in the juice and stir it until the yeast is completely solute. Then add a little bit of lemon juice. Pour it slowly into the bowl, kneading the dough with your hands. Afterwards add just a little bit of milk, so the dough gets creamy. Knead it again. The dough should have a nice greenish color and be very creamy. If it's too sticky and sticks to your hands and stuff, just add a little more flour. You'll notice if you got enough.
When it's done, form eight small balls and put them on a tray with parchment paper on it. Wetten their top a little and let them rise for about 15 minutes.
In the meantime, get the short pastry out the fridge and cut it into eight equal pieces. Flatten them with a rolling pin or a parchment-paper-covered bottle. Put one ball of the filling on each piece and cover the top completely, leaving the bottom (where they stand on the tray) uncovered. Take a small knife and cut a melon pattern into the top (Google for some images of melon pan, you'll see what I mean). Finally, put some sugar on a flat plate and push the melon pans into it so the top gets a little sugary. Let them rise for another 30 minutes.
Preheat your oven to 180ºC and put them in. Let them bake for 10 minutes, then cover them up with aluminum foil so they don't get too dark. Bake for another 10 minutes.
That's it. Just get your melon pans out the oven and let them cool down for a few minutes! Enjoy!
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Ein Bild davon, wie die aussehen sollen wenn sie fertig sind, habe ich auch noch gefunden.
http://www.npshare.de/files/8d8c82a3/melonpan.jpg
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