Step 1

Step 2

Mix on speed 2 for 2 minutes using a mixer until the ingredients just come together into a rough dough. Don’t worry about developing gluten at this stage.

Step 3

Now, increase the speed to 4 and mix for another 4 minutes. The dough will start to become smoother.

Step 4

When the dough becomes elastic and less sticky, add the softened unsalted butter (at room temperature). Continue mixing until the butter is fully incorporated.

Step 5

Once the butter is well combined, switch back to speed 4 and mix for about 6 minutes. The dough should become smooth, elastic, and able to stretch thinly without tearing, showing windowpane effect.

Step 6

The finished dough should be so elastic that you can stretch it thinly enough to see your fingerprints through it, forming a ‘windowpane’. This indicates the gluten is well-developed. 🙂

Step 7

Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place (around 27-30°C or 80-86°F) for 1 hour. The dough should double in size. (Refer to the video for precise proofing methods.)

Step 8

Step 9

Gradually add the egg in 2-3 additions, mixing well after each addition. Avoid adding too much egg at once to prevent the mixture from separating. Once the egg is fully incorporated, stir in the melon syrup (or coloring) until evenly distributed.

Step 10

Sift the cake flour into the bowl. Using a spatula, gently fold the flour into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix. Finally, bring the dough together into a cohesive mass. 😀

Step 11

Divide the cookie dough into about 6 portions. Place each portion between two sheets of plastic wrap and flatten them with a rolling pin. The size should be appropriate for your bread portions. Cover the flattened dough with plastic wrap again and refrigerate.

Step 12

Now, let’s return to the bread dough! After the first proof, check if the dough has doubled or 2.5 times in size. Gently deflate the dough and divide it into 6 equal portions of about 40g each. Shape each portion into a ball (rounding the dough makes the surface smooth).

Step 13

Cover the rounded dough balls with plastic wrap or a damp cloth and let them rest at room temperature for 10-20 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to shape. (The dough should increase in size by about 1.5 times before proceeding.)

Step 14

It’s time to shape the bread! (We recommend referring to the video for shaping techniques.) Lightly dust the rested dough balls with flour to degas them gently. Fold them in half, then in half again to form an oblong shape. Place them on a baking sheet lined with parchment paper, leaving some space between them.

Step 15

Lightly spray the surface of the bread dough with water. This helps the cookie dough adhere better. Take the chilled cookie dough from the refrigerator and cover each bread dough with a piece of cookie dough. Gently stretch and shape the cookie dough to fit the bread.

Step 16

Using a sharp tool like a scraper, gently score the cookie dough to create the turtle’s shell pattern (# shape). Be careful not to cut too deep into the dough. (You can get creative with the pattern!)

Step 17

After shaping, let the bread proof again in a warm place (around 30-35°C or 86-95°F) for 20-40 minutes. The dough should become nicely puffy.

Step 18

Just before baking, sprinkle a little sugar over the cookie crust for extra crispiness. Bake in a preheated oven at 180°C (350°F) for 14 minutes, or until the tops are golden brown and the bread is cooked through.

Step 19

Step 20

Once the melon bread has cooled slightly, use a chopstick or skewer to make a hole in the bottom of each bread. Then, use a piping bag to fill the inside generously with the prepared custard cream.

Step 21

Finally, use the dark chocolate pen to draw cute eyes, nose, and mouth to complete your one-of-a-kind turtle melon bread!

Step 22

Voila! Your adorable turtle melon bread is complete. >3

Step 23

The sight of the generously filled custard cream is truly delightful. ㅠoㅠ

Step 24

The combination of the crispy crust, chewy bread, subtle melon fragrance, and the sweet, smooth custard cream is simply exquisite! You can make this delicious treat without any special ingredients, so definitely give it a try!

Step 25

Thank you for watching! >_< Subscribe to my channel for more delicious recipes and updates.