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Midori Jade Matcha & Ebony Carrot Mini Melon Pan

A fantastic combination of crunch, softness sweet stickiness, this Midori Jade Matcha & Ebony Carrot Mini Melon Pan is a definite winner! How can we resist these adorable green & purple fluffy clouds of goodness? One bite into these and you'll be in love! Made with Suncore Foods® Premium Japanese Midori Jade Matcha & Ebony Carrot Supercolor Powders for the delish dough and cookie crust on the outside—it's like pure delicious magic fresh out of the oven!

Ingredients

Make 25 Mini Melon Buns

Bread Dough:
125g (1/2 cup) bread flour / all purpose flour
15g (1 tbsp) light brown sugar
1g (1/4 tsp) Suncore Foods® Rose Salt
20g vegan butter/ butter, softened
1.5g (1/2 tsp) instant yeast
70 ml soy milk, warm

Cookie Dough:
30g icing sugar
30g vegan butter/ butter softened
Pinch of Suncore Foods® Rose Salt
15 ml (1 tbsp) soy milk, room temp
70g cake flour
1/2 tsp Suncore Foods® Premium Japanese Midori Jade Matcha Supercolor Powder for the green
1/2 tsp Suncore Foods® Ebony Carrot Supercolor Powder the pink melon pan
2 tbsp granulated sugar for rolling

Directions

1. Make the Bread Dough — In the bowl of a stand mixer fitted with hook attachment, combine flour, sugar, salt and instant yeast. Add soy milk and butter and knead until soft and elastic ( 10-15 minutes). Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).

2. Make the Biscuit Dough — Place softened butter into a large bowl an whisk until smooth. Add powdered sugar and and whisk until fluffy. In another bowl, combine flour, baking powder and red beet powder. Sift flour mixture into butter-sugar mixture. Add milk. Mix with a rubber spatula to combine. Don't knead. Form a log, cover with plastic wrap and refrigerate for 30 minutes.

3. Assemble — Deflate bread dough and divide into 23-25 pieces (10g each) and roll them into balls. Cover and let them rest for 15 min. Divide cookie dough into same number of pieces. Using a glass or rolling pin, flatten them into rounds. Wrap cookie dough around the buns. Coat the biscuit dough with granulated sugar. Score the top into crisscross pattern.Place on baking sheet, covered for 40 min. Bake into preheat oven at 180C for about 9-10 min.


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