外はザクザク中はしっとり♪失敗しないカメロンパン🐢🐢How to make melon bread for turtles

Hello, it's Moka! This time, I'm showing you a variation on the foolproof melon bread that was so popular last time. [Camelon Bread🐢] Last time, I made it with black tea and plain😎 The cookie crust is crunchy and the pastry is fluffy and moist! This recipe makes cookies less likely to break and is less likely to fail. It's also recommended for first-time bakers. 💓💓 It may look difficult, but it's surprisingly easy. Please give this turtle a try! 🐢🐢 -------------------------------------- YouTube Goals for 2024 (Current) ○ Posted on November 30th ○ Subscribers: 500,000 → Currently 342,000 YouTube Goals for 2024 (Current) ○ Recipe posted on November 30th Number of registrants: 500,000 → Currently 342,000 Follow me♡♡ Instagram →→   / tomoka__0204   TikTok →→   / tomocafemoka   -------------------------------------- Melon Bread (Makes 8) Dough 200g Strong Flour 32g Sugar 3g Salt 8g Skim Milk 40g Whole Eggs 3g Dry Yeast 72g Warm Water (about 40°C) 30g Unsalted Butter (Brought to Room Temperature) Cookie Dough 24g Unsalted Butter (Brought to Room Temperature) 58g Sugar 38g Whole Eggs (Brought to Room Temperature) 110g Cake Flour 5g Matcha Powder 8 Melon Breads Fabric 200g Bread Flour 32g Sugar 3g Salt 8g Skim Milk 40g Whole Eggs 3g Dry Yeast 72g Warm Water (about 40°C) 30g Unsalted Butter (Brought to Room Temperature) Cookie Dough Unsalted butter (bring to room temperature)... 24g Sugar... 58g Whole eggs (bring to room temperature)... 38g Flour... 110g Matcha powder…5g (1) Make cookie dough. (2) Wrap in plastic wrap and chill in the refrigerator for 1 hour. (3) Divide the cookie dough into 8 equal parts → shape it into a circle. Keep it cool in the refrigerator until it's time to use it. (The cookie dough is double the amount to make it easier to make.) →Shelf life is 1 month when frozen) (4) Bread kneading machine other than butter Put the ingredients. After you start kneading, After 10 minutes put the softened butter. Knead for another 10 minutes. Primary fermentation 35 degrees 40 minutes (5) Divide the dough. Turtle Body 28g×8 Head 6g×8 Hands, feet, tail about 3g×40 Bench time 5 minutes (Molding from the first mold) (8) Wrap the bread dough in cookie dough. Add granulated sugar and add a lattice pattern to your liking. (Cookie dough is easy to drip, so take it out of the refrigerator two at a time and work) The head and limbs are drop-shaped, and the tail is long and thin. Push your head, limbs, and tail down. Stick it together, and finally press lightly on the carapace to make it adhere tightly. (9) Secondary fermentation at 30 degrees Celsius for about 40 minutes (It is OK if it becomes about 1.5 times larger) Sprinkle the cookie dough with granulated sugar again. (10) Bake in the oven at 190°C for 12 minutes. ① Make the cookie dough. ② Wrap in plastic wrap and chill in the refrigerator for 1 hour. ③ Divide the cookie dough into 8 equal parts and shape them into balls. Refrigerate until ready to use. (Double the cookie dough for easier preparation. → Keeps fresh for 1 month when frozen.) ④ Add all ingredients except unsalted butter to the bread machine. 10 minutes after starting to knead, add the softened butter. Knead for another 10 minutes. First rise: 35°C/40 minutes ⑤ Divide the dough into parts. Turtle body: 28g x 8 Head: 6g x 8 Hands, feet, and tail: approximately 3g x 40 Rest time: 5 minutes (Reshape from the first shaped part.) ⑧ Wrap the bread dough in the cookie dough. Dust with granulated sugar and create a lattice pattern, if desired. (The cookie dough tends to runny, so take them out of the refrigerator two at a time.) Mold the head and limbs into a teardrop shape, and the tail into a long, thin shape. Tuck the head, limbs, and tail downwards to attach them together, then lightly press down on the shell to seal them together. 9. Secondary rise: Bake at 30°C for about 40 minutes. (It's ready when it has increased in size by about 1.5 times.) Sprinkle granulated sugar on the cookie dough again. 10. Bake in a preheated oven at 190°C for 12 minutes or more.