Melon Pan: Japanese Bread with a Crisp Exterior and Soft Interior, Shaped Like a Jack-o'-lantern to Welcome Halloween

Last updated: 15 Oct 2026

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Melon Pan is a Japanese-style bread named from the appearance of top surface, which features a pattern resembling a melon rind. It is distinguished by its contrasting textures, from the crisp, crumbly sweet cookie layer on the outside to the soft and fluffy bread inside. The bread is made with premium-quality bread flour, NS-NX1, blended with premium wheat flour, NS-Fresh, to achieve a soft, fluffy texture and a structure suitable for Melon Pan. Meanwhile, NS-VL premium cake flour is used for the cookie layer on top, creating the signature crisp, crumbly texture and delightful aroma and sweetness of Melon Pan.

When Halloween arrives, Melon Pan can be creatively transformed with colors and shapes that capture the spirit of the season, whether as a carved pumpkin (Jack-o'-lantern) or other imaginative designs. Combining the charm of Japanese-style bread with the fun and festive atmosphere of Halloween, the soft and fluffy bread, crisp and aromatic cookie layer, and eye-catching appearance come together to create a delicious treat that adds color and joy to any special occasion.

» Cookie Dough Preparation (Using Beater)

Ingredient

	gram	%
NS-VL	900	90
NS-NX1	100	10
Matcha Powder	20	2
Baking Powder	10	1
Unsalted Butter Blend	250	25
Caster Sugar	550	55
Egg	250	25
Water	30	3

Instructions

Sift NS-VL, NS-NX1, matcha powder, and baking powder together.
Let the softened unsalted butter in a mixing bowl. Beat with a whisk until smooth.
Add the caster sugar and continue beating until the mixture is smooth and well combined.
Gradually add the eggs in small amounts while continuously mixing until fully incorporated.
Add the sifted dry ingredients, followed by the water. Mix gently until all ingredients are well combined and smooth dough forms.
Refrigerate the dough overnight.
Remove the dough from the refrigerator and let it rest at room temperature until it becomes soft and flexible enough for shaping.
Roll out the dough to a thickness of 3 mm. Use a 10 cm diameter round cutter to cut the dough into circles, with each piece weighing 40 g.
Return the shaped dough to the refrigerator and keep it chilled until ready to use or bake.

» Dough Preparation

Ingredient

	gram	%
NS-NX1	500	50
NS-FRESH	500	50
Instant Dry Yeast (Blue)	18	1.8
Bread Improver Imperial KS505	5	0.5
Sugar	250	25
Salt	10	1
Non-Fat Dry Milk	20	2
Egg	100	10
Steamed Pumpkin Paste	300	30
Unsalted Butter Blend	100	10
Water	330	33
Pumpkin Filling	30/piece

Instructions

Mix all ingredients except yeast, steamed pumpkin paste, and unsalted butter blend at low speed for 30 seconds
Add the yeast and continue mixing at low speed for 4 minutes 30 seconds, then mix at medium speed for 2 minutes
Add half of steamed pumpkin paste to the dough and continue mixing at medium speed for 4 minutes
Add unsalted butter blend and mix at low speed for 2 minutes, then continue mixing at medium speed for 4 minutes
Add the remaining half of the pumpkin paste and mix at medium speed for approximately 4 minutes, or until the dough can be stretched into translucent film.
*Control the dough temperature after mixing to approximately 28°C to ensure suitable conditions for fermentation and proper dough development.*
Tip: Dividing the pumpkin paste into two portions and adding them at different stages of mixing helps promote proper gluten development. This method reduces the potential interference of the pumpkin with gluten development, allowing the dough to develop better structure and resulting in bread with a desirable structure and texture.
First fermentation the dough at 27°C with 75% relative humidity for 70 minutes
Divide the dough into 45 g portions each
Allow the dough to rest for 30 minutes to relax and prepare for shaping
Add 30 g of pumpkin filling per piece. Enclose the filling completely, then roll the dough into a round shape.
Proof the dough at 38°C with 85% relative humidity for 60 minutes.
Before baking, brush the surface of the dough with egg wash to achieve an attractive golden color. Then place the prepared cookie dough on top of the dough.
Optional: Sprinkle baking sugar over the surface to enhance the appearance
Bake at 200°C top heat / 180°C bottom heat for 12 minutes.

» Preparation of Steamed Pumpkin Paste

Use Japanese pumpkin. Cut the pumpkin in half and remove the seeds. Slice the pumpkin into thin pieces, then rinse thoroughly with water.
Steam the pumpkin until fully cooked.
Remove the pumpkin skin, then mash the flesh until smooth and fine.
Allow the pumpkin paste to cool completely before using it as an ingredient in the bread dough.

Trick or Treat with Melon Pan

Remark
Pumpkin shape: Use a hamburger bun mold measuring 10 cm in diameter x 2.4 cm in height.
Other shapes: Use a paper baking cup measuring 10 cm. in diameter x 3 cm in height.
Egg wash: Use a ratio of 1:1 (egg : water).
The product quality will be changed by raw materials and making process conditions.