In a large mixing bowl, combine the bread flour, cake flour, salt, sugar, and yeast.
Add the beaten egg, milk, and water. Mix until a rough dough forms.
Move the dough onto a lightly floured surface and knead it by hand for approximately 5 minutes.
Add the cubed butter and knead again until fully absorbed and the dough becomes smooth.
Perform the windowpane test to ensure the dough stretches thinly without tearing.
Shape the dough into a smooth ball, place it in a bowl, cover it, and let it rise in a warm area until it doubles in size. This usually takes about one to two hours.
Step 2: Prepare the Biscuit Dough
In a new bowl, mash the butter until it becomes creamy.
Add sugar and mix until well combined.
Gradually add the beaten egg, mixing thoroughly between additions.
Sift in the cake flour and baking powder. Mix until the dough forms.
Divide the dough into ten equal pieces, roll each into a ball, and refrigerate for 10 minutes to make them easier to handle.
Step 3: Divide and Shape the Bread Dough
After the bread dough has risen, gently deflate it and shape into a log.
Divide into ten equal pieces.
Roll each portion into a smooth ball, cover with plastic wrap, and let them rest for 15 minutes.
Assembly and Shaping the Melon Pan
Roll out each chilled biscuit dough ball into a flat circle roughly four inches in diameter.
Wrap one piece of biscuit dough over each bread dough ball, cookie side facing outward.
Dip the cookie side into granulated sugar, coating it lightly.
Use a knife or dough scraper to gently score a crosshatch pattern on top of each one.
Place them on a baking sheet lined with parchment paper and allow to rise again for about 50 minutes.
Baking Instructions
Preheat your oven to 350°F (180°C).
Once the dough has completed the final rise, place the baking sheet in the center of the oven.
Bake for 13 to 15 minutes, or until the tops are lightly golden.
Remove from the oven and let cool on a wire rack before serving.
