Let's start by making the cookie dough. Cream the butter by whisking it. Add the sugar gradually, combine, and let it melt in the butter. Add the beaten egg gradually and mix till the color turns white. Butter will separate if the egg is added all at once. Before using, let the butter and egg come to room temperature. This will facilitate mixing and improve sugar dissolution.

Using a spatula, combine the cake flour and baking powder. In a bowl, sift the flour mixture. Re-sift it.

To the butter mixture, add one-third of the cake flour. With a spatula, stir just enough. Mix in a further third of the flour. Add the remaining and mix everything together carefully. Don't over-mix the dough, please.

To the butter mixture, add one-third of the cake flour. With a spatula, stir just enough. Lightly mix in a further third of the flour. Add the remaining and mix everything together carefully. Don't over-mix the dough, please.

Put the dough on the baking sheet that is wrapped in plastic. Shape the dough into a cylinder by rubbing some bread flour on your hands. The cookie dough needs to be chilled for more than an hour.

Next, let's prepare the bread dough. Bread flour should be combined with sugar, salt, non-fat dry milk powder, and instant yeast. Stir the flour mixture thoroughly. Mix the warm water with the beaten egg. Pour it over the flour and combine thoroughly with a spatula.

Next, let's prepare the bread dough. Bread flour should be combined with sugar, salt, non-fat dry milk powder, and instant yeast. Stir the flour mixture thoroughly. Mix the warm water with the beaten egg. Pour it over the flour and combine thoroughly with a spatula.

Place the flour mixture on a pastry board after cleaning the spatula with a scraper. The crumbled flour mixture should be gathered and formed into a ball. Knead it briefly with your hands.

Toss the dough onto the pastry board, fold it aside, take a side, and toss it one more. Using the scraper, gather the dough. Use your body weight and your hands to knead the dough. Continue doing this until the dough becomes less sticky.

Spread the butter on after flattening the dough. By adding the butter, pull the dough's rim toward the center. Form a dough ball with the scraper once the butter has been incorporated.

Continue tossing the dough onto the board as previously demonstrated. Re-throw after kneading the dough on the board. For ten minutes, continue throwing and rolling in this manner. Now the dough is shiny and silky.

Continue tossing the dough onto the board as previously demonstrated. Re-throw after kneading the dough on the board. For ten minutes, continue throwing and rolling in this manner. Now the dough is shiny and silky.

Make a dough ball as seen in the video, then set it back in the basin. It should be wrapped in plastic and kept warm for 40 minutes. This traditional oven can maintain a heated interior for fermentation.

The volume of the dough has now increased by 50%. Make a hole in the dough with your finger after dipping it in bread flour. If the hole goes soon, the dough need additional fermenting. To find the overall weight of the dough, weigh it.

The volume of the dough has now increased by 50%. Put the plastic wrap aside. You can poke a hole in the dough by dipping your finger. If the hole goes soon, the dough need additional fermenting. To find the overall weight of the dough, weigh it.

Place the dough on the pastry board after sprinkling bread flour there. Remove the gas inside the dough by flattening it. The dough is rolled into a lengthy cylinder. The premeasured dough should be divided into 5 equal pieces. Make sure the weights are the same.

On the other side of the cutting surface, spread the dough. Create a ball out of each piece of dough. Ensure that the bottom is securely fastened. Place the dough balls in a row on the flour-dusted baking sheet. They should be wrapped in plastic and left to rest for 20 minutes at room temperature.

Let's roll out the cookie dough to form circular sheets. Five pieces of dough should be made. Make sure the weight of each item is the same by measuring them. Each piece of dough should be formed into a ball using a little bread flour on your hands.

Let's form the cookie dough into circular sheets in the meanwhile. Five pieces of dough should be made. Make sure the weight of each item is the same by measuring them. Each piece of dough should be formed into a ball using a little bread flour on your hands.

Put a second layer of plastic wrap over the ball before pressing with the scraper's side. You can get a set of cookie sheets that are all the same size by putting a drawing with a 9 cm (3.5") diameter under the wrap.

Place the cookie sheets in a line on the flour-dusted baking sheet. When the bread dough is resting, place the tray in the refrigerator. The cookie dough will be simpler to work with as a result.

Place the cookie sheets in a line on the flour-dusted baking sheet. When the bread dough is resting, place the tray in the refrigerator. The cookie dough will be simpler to work with as a result.

Let's make Melonpan out of the dough. Reshape each loaf of bread into a ball, cover with the cookie sheet, and make any necessary adjustments. Stretch the cookie sheet up to the center while holding the dough upside down.

Pinch the bread dough's bottom, then cover the cookie dough with sugar. With the scraper, create a diamond pattern on the top of the Melonpan while holding it in your palm.

Pinch the bread dough's bottom, then cover the cookie dough with sugar. With the scraper, create a diamond pattern on the top of the Melonpan while holding it in your palm.

Place the Melonpan in a line on the parchment-lined baking sheet.

Let the Melonpan to ferment for a second time in a warm location. The interior of this standard oven may be maintained at 37 °C (99 °F). The volume of the Melonpan had nearly doubled after 40 minutes of the second rising.

Bake the Melonpan now. Melonpan should be baked for 12 minutes in a standard oven preheated to 170 °C (338 °F). Remove the baking sheet from the oven when the tops of each Melonpan start to become a light golden. When they have cooled on a cooling rack, they are prepared for serving.