Melon Pan with Lychee Silky Pudding (Hello Kitty Edition)

1

Prepare the Melon Pan Dough: In a large bowl, combine flour, 1/4 cup granulated sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size.

⏱️ 90 min

2

Prepare the Cookie Crust: While the dough is rising, cream together softened butter and 1/2 cup granulated sugar in a medium bowl until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour, mixing until just combined. Add red food coloring, 1 drop at a time, until a desired pink color is achieved. Divide the dough into 4 equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

⏱️ 45 min

3

Prepare the Lychee Silky Pudding: In a medium saucepan, combine the lychee silky pudding powder and 2 cups of water. Whisk until the powder is fully dissolved. Place the saucepan over medium heat and stir continuously until the mixture comes to a boil. Remove from heat immediately. Carefully pour the hot pudding into 4 round silicone molds. Let cool slightly, then refrigerate for at least 2 hours, or until fully set.

⏱️ 130 min

4

Shape the Melon Pan: Once the bread dough has risen, punch it down gently and divide it into 4 equal portions. Roll each portion into a smooth ball. Take one chilled cookie crust disc and place it between two sheets of plastic wrap. Roll it out into a thin circle, large enough to cover one bread dough ball. Carefully peel off the top plastic wrap, place a bread dough ball in the center of the cookie crust, and wrap the cookie crust around the bread dough ball, sealing the edges at the bottom. Repeat for all 4 dough balls.

⏱️ 15 min

5

Score and Bake the Melon Pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly score a cross-hatch pattern onto the surface of each cookie-covered dough ball using a dough scraper or a sharp knife, being careful not to cut through to the bread dough. Sprinkle the tops with 2 tablespoons of granulated sugar. Place the melon pan on the prepared baking sheet, leaving space between them. Bake for 15-20 minutes, or until the bread is golden brown and the cookie crust is set.

⏱️ 20 min•🌡️ 350

6

Decorate the Hello Kitty Pudding: While the melon pan cools, unmold the set lychee puddings. Melt the dark chocolate and white chocolate separately. For the nose, add 1 drop of yellow food coloring to a small amount of melted white chocolate and mix well. Transfer the melted chocolates (dark, white, and yellow-tinted white) into separate piping bags with very small holes, or use toothpicks for fine details. Draw two small black dots for eyes, a tiny yellow/orange dot for the nose, and three whiskers on each side of the pudding using the dark chocolate. Form small pink bows from the pink fondant or use melted pink candy melts and attach them to the top of the pudding, slightly off-center.

⏱️ 15 min

7

Assemble the Dessert: Once the melon pan has cooled, carefully slice each melon pan horizontally through the middle, creating a top and bottom half. Place one decorated lychee silky pudding on the bottom half of a melon pan. Gently place the top half of the melon pan over the pudding, creating a sandwich. Serve immediately and enjoy your adorable Melon Pan with Lychee Silky Pudding!

⏱️ 5 min