Hello! This is Gom's Easy Baking :)
In this baking session, we’re making the super cute turtle-shaped melon bread!
I received a lot of requests to make melon bread,
but since it's not a bread I eat often, I was a bit hesitant.
After trying melon bread from several bakeries,
I realized it was surprisingly delicious!
However, the process seemed a bit tricky and complicated.
So, I developed a recipe that makes it as easy as possible to follow.
The process is a bit long, but if you follow the video step-by-step, you’ll be just fine.
For those who find melon concentrate syrup hard to get or don’t like the melon flavor,
you can substitute with matcha powder, vanilla extract, chocolate chips, or green food coloring.
It’s still delicious without melon resin, so be sure to give it a try!

| Measurement | Paper cup = Standard paper cup (180ml capacity)
Spoon = Standard disposable spoon size, Baskin Robbins teaspoon
(Since measuring with paper cups and spoons may be inaccurate,
please refer to the video for exact measurements)

* Oven - Preheat at 180°C for 15 minutes, bake at 180°C for 12 minutes
* Air fryer - Preheat at 150°C for 5 minutes, bake at 150°C for 12 minutes

[ Turtle Bread Ingredients ] (Makes 6)
1/3 cup of milk (60g)
20g of unsalted butter
4 tablespoons of egg (25g), room temperature
2 tablespoons of sugar (20g)
2/3 teaspoon of instant dry yeast (2g)
1/2 teaspoon of salt (2g)
1 cup + 1/3 cup of bread flour (130g)

[ Melon Cookie Dough Ingredients ] (Makes 6)
30g of unsalted butter
2 tablespoons of sugar (20g)
A pinch of salt (1g)
3 tablespoons of egg (20g), room temperature
1 cup of cake flour (100g)
1/3 teaspoon of baking powder (1g)
2 teaspoons of melon concentrate syrup (10g)

* You can also add 5–7g of chocolate chips per dough piece if you like.

[ Matcha Cookie Dough Ingredients ] (Makes 6)
30g of unsalted butter
3 tablespoons of sugar (30g)
A pinch of salt (1g)
3 tablespoons of egg (20g), room temperature
1 cup of cake flour (95g)
1/3 teaspoon of baking powder (1g)
1 teaspoon of matcha powder (4g)

[ Vanilla Cookie Dough Ingredients ] (Makes 6)
30g of unsalted butter
3 tablespoons of sugar (30g)
A pinch of salt (1g)
3 tablespoons of egg (20g), room temperature
1 cup of cake flour (100g)
1/3 teaspoon of baking powder (1g)
1 teaspoon of vanilla extract (3g)

* Storage Instructions *
After the bread has cooled completely, store it in an airtight container.
Never refrigerate the bread (it will become stiff and dry).
It can be stored at room temperature for up to 3 days.
For long-term storage, freeze it!
(this is the best storage method!)
When you're ready to eat, reheat in an air fryer or oven at 180°C for 5–7 minutes for the best taste.

* Detailed Tips *
1. Fermentation time can vary depending on room temperature.
This recipe is based on a room temperature of 23–25°C.
* In hot summer conditions, reduce the 1st, 2nd, and final fermentation times by 5–10 minutes.
* In cold winter conditions, cover the dough with a blanket and extend the fermentation time.

2. Dough consistency may change depending on room temperature, humidity, or the type of flour used.
* If the dough is too wet despite following the measurements:
If it's still manageable by hand, it's fine (more moisture means softer bread).
If the dough is too sticky to handle, add 10g more bread flour and knead again.
* If the dough is too dry despite following the measurements:
If the dough feels dry and not moist to the touch, add more milk.
Lack of moisture in the dough can result in less rise and a tough texture.

3. Milk + butter temperature should be carefully maintained at 35–40°C.
* If the temperature exceeds 40°C, the yeast won't ferment properly.
* If the temperature falls below 30°C, fermentation may slow down.