① Sugar 400 gr
① KANEKA^® Margarine 25 G 3 240 gr
② Whole Egg 240 gr
③ Cake Flour 800 gr

① Bread Flour 1000 gr
① Sugar 200 gr
① Salt 15 gr
① Dry Yeast 17 gr
① Water 480 gr
① Whole Egg 100 gr
① Skim Milk Powder 20 gr
② KANEKA Improver^® Concentrated ST GL 20 gr
② KANEKA^® Margarine 25 G 3 100 gr

KANEKA Whipping Cream™ RT Z GM 800 gr
KANEKA Filling^® Condensed Milk FL GM 480 gr

1. Mixing no. ① ingredients.
2. Add no. ② in 3 times stirring until evenly mixed.
3. Add no. ③ and mix for 3 minutes.
4. Rest the dough for 120 minutes in chiller.
5. Cut into 40gr each, flatten to a 5cm circle shape.

1. Put all no. ① ingredients into mixer bowl. Mixing for 2 minutes at low speed, continue mixing for 6 minutes at medium speed.
2. Add no. ② ingredients into the dough, mix for 2 minutes at low speed, 5
   minutes at medium speed.
3. Rest the dough for 60 minutes.
4. Divide the dough into 50 gr each and rest for another 20 minutes.
5. Cover the bread dough with cookie dough. Final proofing in 38℃ temperature, with 50% humidity for 60 minutes.
6. Bake for 12 minutes with lower temperature 190℃ and upper temperature 190℃.
7. Cut the bread, fill with KANEKA Whipping Cream™ RT Z GM 20 gr and KANEKA Filling^® Condensed Milk FL GM 12 gr each inside the Melon Pan.