This is a no music version of original video below.\rbr\rbrChocolate Chip Melon Pan (vegan)\rbr\rbr\rbrUsing fresh melon into the bread dough makes this recipe really hard to succeed. Bread dough would be sticky after first fermentation.\rbr\rbrif you try to make melon pan for the first time, I recommend you to try melon pan recipe without fresh melon, or reduce the amount of fresh melon.\rbr\rbrI made another easier melon pan recipe before so please check it out ;)\rbr\rbrHow to make vegan melon pan\rbr\rbr\rbr生のメロンを生地に入れると、とってもベタつきやすくなり綺麗に焼くのがちょっと難しくなります。\rbr初めてメロンパンに挑戦する方は、生のメロンを使っていないレシピでトライするのが良いかと思います。\rbr生メロンなしのメロンパンレシピも公開していますので、そちらを参考にしてみてくださいね(^^)\rbr\rbrヴィーガンメロンパンの作り方\rbr\rbr\rbrラティッシュカッター　メロンパン型\rbr (JP)\rbr\rbr-----------------------------------------------------------------------\rbr\rbrFacebook : \rbrInstagram：\rbrBlog : \rbr\rbr-----------------------------------------------------------------------\rbr\rbrIngredients:\rbr\rbrFor the bread dough:\rbr250g bread flour\rbr150g melon\rbr25g vegetable oil\rbr25g cane sugar\rbr2g salt\rbr5g dried yeast\rbr80g chocolate chips\rbr\rbrFor the cookie dough\rbr140g pastry flour (All purpose flour could be substitution)\rbr40g soy milk (or your choice of milk)\rbr30g coconut oil (you could use any kind of oil instead)\rbr50g cane sugar\rbr1 tsp vanilla extr\rbr\rbrInstructions:\rbr\rbr1. Mix all the ingredients of cookie dough, and put it in a fridge for 30 minutes.\rbr2. Cut melon and make it into puree with blender. add dried yeast.\rbr3. Mix all the ingredients of bread dough and knead well. leave it at room temperature until it doubles in size.\rbr4.Divide the both dough into 8 equal pieces. Add chocolate chips into bread dough. \rbr5. Roll out the cookie dough to 2mm thick. Roll out the cookie dough until a size larger than the bread dough.\rbr6. Cover the bread dough with the cookie dough. make patterns on surface.\rbr7. Wait until it doubles in size.\rbr8. Bake at 320F160C for 20 minutes.\rbr\rbr-----------------------------------------------------------------------\rbr\rbr「材料」\rbr\rbrパン生地\rbr強力粉　250g\rbrメロン　150g\rbrオイル　25g\rbrきび砂糖　25g\rbr塩　2g\rbrドライイースト　5g\rbrチョコレートチップ　80g\rbr\rbrクッキー生地\rbr薄力粉　140g\rbr豆乳　40g\rbrココナッツオイル　30g\rbrきび砂糖　50g\rbrバニラエクストラクト　小さじ1\rbr\rbr「作り方」\rbr\rbr１、クッキー生地の全ての材料を混ぜ合わせ、冷蔵庫に入れておきます。\rbr２、メロンをブレンダーでピューレ状にし、ドライイーストを加えます。\rbr３、パン生地の全ての材料を混ぜ合わせ、捏ねます。常温で二倍になるまで一次発酵させます。\rbr４、パン生地を８等分し、チョコレートチップを加えます。\rbr５、クッキー生地を８等分し、2mm厚くらいの円形に伸ばします。\rbr６、パン生地をクッキー生地で包み、ラティッシュカッターでメロンパンの形を作ります。\rbr７、二倍に膨らむまで二次発酵させます。\rbr８、１６０℃のオーブンで２０分ほど焼きます。\rbr\rbr-----------------------------------------------------------------------\rbr\rbrIngredients in this recipe are:\rbr\rbrKing Arthur, Organic, Organic Unbleached Bread Flour\rbr\rbr\rbrSpectrum Naturals, Organic Safflower Oil\rbr\rbr\rbrRapunzel, Organic Whole Cane Sugar\rbr\rbr\rbrEden Foods, Organic Unsweetened Soy milk\rbr\rbr\rbrArtisana, Organic Raw Coconut Oil\rbr\rbr\rbrKing Arthur, Organic Unbleached All-Purpose Flour\rbr\rbr\rbrSinging Dog Vanilla, Pure Vanilla Extr\rbr\rbr\rbr-----------------------------------------------------------------------\rbr\rbrI often order organic foods from iHerb.\rbr\rbrCheck out their HP below.\rbr\rbr\rbrUse a Code YOY970 to get up to $10.00 off on your first purchase.\rbrThey ship internationally at low price.\rbr\rbr-----------------------------------------------------------------------\rbr\rbrEquipments & etc:\rbr\rbrCamera : Panasonic LUMIX GH4\rbrLens : COSINA Voigtländer NOKTON 17.5mm F0.