Making Melon Pan
For a first attempt at melon pan, I was pretty pleased with these. Little 4-year-old Joan Pastry certainly was. Judging by her level of enthusiasm I’ll be making these quite a bit in future. But a very interesting item melon pan is. It’s not terribly sweet, nor does it have an especially pronounced flavor. However the textures are extremely interesting, and that jibes with what I know of Japan. Food lovers there are every bit as excited by texture as they are by flavor, perhaps even more so. Begin your melon by preparing the cookie dough. Put the butter and sugar in the bowl of a mixer fitted with a paddle (beater):
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