Melon Pan with Matcha Filling (เมลอนปังไส้มัทฉะ)

1.For Bread Dough: Mix bread flour, cake flour, salt, sugar, and yeast in a mixing bowl. Give the mixture a stir to combine.

2.Beat egg, milk, and water until combined then add into the mixing bowl. With the dough hook, mix everything over low speed until just combined, about 3 minutes. Add butter and continue mixing while scraping the side of the bowl to prevent dough from sticking to the bowl. The dough should be smooth and hold its shape after doing a windowpane test, taking about 20 minutes of kneading time. After kneading, transfer dough into a bowl and cover with cling film. Leave to proof until double in size, about 90 minutes.

3.For Custard: Mix sugar, salt, and matcha powder in a saucepan. Whisk in eggs and beat until mixture is smooth and fluffy. Add corn starch and mix well before adding milk in. Cook over medium heat, whisking constantly until custard thickened and cooked through. Transfer custard into a mixing bowl and cover with cling film. Set aside to cool.

4.For Cookie Top or Au Craquelin: Beat butter and 100 g of sugar until combined. Add egg and mix until smooth. Sift cake flour and baking powder in. Beat until combined and divide into 9 portions, about 45 g per portion.

5.Deflate the dough and divide into 9 portions, about 52 g each. Shape into balls and cover with towel, rest for 10 minutes.

6.Roll doughs into thin sheet, use N°50 cookie scoop to portion custard into the middle of the dough. Fold the side of the dough on top of the custard to cover. Repeat with all the dough.

7.Add the remaining 4 tablespoons of sugar for the cookie top into another mixing bowl.

8.Roll cookie dough between two baking paper into a thin sheet and place on top of the buns. Dip the cookie top into the sugar bowl and use a dough cutter to gently score the dough into a crisscross pattern. Place the melon pan dough on the baking tray, leaving a space between each bun. Cover the dough with wrap and leave to proof for another 50 minutes.

9.Preheat oven to 180°C, conventional program. Bake melon pan for 17 minutes and leave to cool before serving.