Crispy and Fluffy! Maple Melon Bread. Fluffy's Food Adventures star Gabriel Iglesias links up with Sublime Doughnuts founder Kamal Grant, who teaches the comedian how to make the rather unusual. I wanted to eat maple melon bread I added shortening so that the crust stay crispy even on the next day. You can enjoy other flavors by exchanging the maple syrup with a coffee-flavored liquid or chocolate syrup.

I wanted to make melon bread with a really crispy, crunchy outer layer, and after much trial and error I came up with this recipe. I used the back of a knife. This sweet, fluffy and airy icing with a hint of maple is sure to please any sweet tooth. You can have Crispy and Fluffy! Maple Melon Bread using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Crispy and Fluffy! Maple Melon Bread

Prepare 1 of My usual bread dough, for 1 loaf.
It's of Maple cookie dough.
Prepare 60 grams of Margarine.
Prepare 40 grams of Shortening.
Prepare 250 grams of Cake flour.
It's 60 grams of Sugar.
You need 1 of Egg.
Prepare 20 ml of Maple syrup.
It's 2 of to 3 drops Maple oil (optional).
You need 1 of Granulated sugar for decorating.

Cook the syrup in a heavy bottom pot. Fluffy's Food Adventures star Gabriel Iglesias links up with Sublime Doughnuts founder Kamal Grant, who teaches the comedian how to make the rather unusual Crispy Maple Chicken Donuts. Enjoy this cornbread warm for breakfast with maple syrup and butter, or on the side with rich meats and stews. This recipe is courtesy of King Arthur Flour.

Crispy and Fluffy! Maple Melon Bread instructions

Make the maple cookie dough. Place margarine and shortening into a bowl and mix. Then add sugar and egg and mix until the mixture becomes fluffy. Add maple oil (or vanilla essence), sifted flour and mix. You can also blend all of these ingredients in a food processor..
Shape the cookie dough into a log and let it sit in the refrigerator until the bread dough is ready..
Make the bread dough using a bread machine up to the end of the 1st proofing. Then divide the dough into 10 equal portions and let the dough sit for 15 minutes..
Divide the cookie dough into 40 g each, place the dough in between two sheets of plastic cling wrap and roll out to flatten..
Place the bread dough on the flattened cookie dough. Cover about 2/3 of the bread dough with the cookie dough. At this point, if the bread dough has risen too much, press out excess air from the bread dough and shape it round again..
Place both the cookie dough and bread dough on your palm and shape the two gently together into one ball as if covering the bread dough with the cookie dough..
The point is to tightly wrap the bread dough..
Stick the cookie dough part into a bowl with granulated sugar and coat its surface..
Make slight cuts using a scraper. Make sure your scores aren't cut too deeply -- you don't want to reach the ball of bread inside..
Let the dough sit in room temperature so that the margarine will not melt. Let the dough sit for 90 minutes to 2 hours for the 2nd proofing..
Bake in a 180℃ oven for 13 to 15 minutes and then it's ready.
There will be more than enough cookie dough to cover your melon breads, so make small balls with the remaining cookie dough (sprinkle on the remaining granulated sugar too) and bake in a 180℃ oven for 10 minutes. Then you'll have maple cookies..

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping. I was hesitant to use the olive oil, but I use a good quality one and it wasn't overpowering. The maple butter went well with the. Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The bread resembled an oriental melon (マクワウリ) with the parallel lines on the crust, and was filled with sweet white bean paste (shiro-an) inside.