Haumea's Kanaka Kitchen Blog

	Melon Pan Haumea's Way
For the pan
1 Cup	All purpose flour  (have 1/4 cup in case you need it)
2/3 Cup	Cake Flour
1 Tablespoon	Mashed potato mix (idahoan) blend it to a fine flour
1⅓ teaspoon	Instant dried yeast
1 Tablespoon	C and H Stevia Light sugar
2 1/2 heaping Tablesoons	Unsaltled butter (room temperature)
1 Tablespoon	Dry milk
1 large egg	Large egg at room temperature
1 teaspoon	Vanilla extract
1 Tablespoon	Lemon or Orange Zest
¼ tsp	Kosher or Hawaiian salt
1/3 cup warm water 110 degrees
For the cookie topping
1 Cup	Cake Flour
2/3 cup	All purpose flour
1/4 teaspoon	Baking powder
1/4 teaspoon	Salt
2 heaping Tablespoons	C and H Stevia Light Sugar
2 heaping Tablespoons	Coconut Sugar
1/4 heaping Cup	Unsalted Butter room temp
1 large egg	1 egg room temperature
1 teaspoon	Vanilla Extract
1/4 cup each	1/4 cup each of coconut sugar , with C and H Stevia Light sugar to top before baking
1	Have a large jar lid to use to cut the cookie circle
Step One:	Bloom the yeast in the 1/3 cup warm water add the teaspoon of sugar and the honey.  Water should be at 110 degrees
Step Two making the pan dough:
This recipe is for a batch of 8 so you can knead by hand or use mixer which I use.
Put the flours, potato mix.dry milk, salt ,sugar, and whisk in mixer bowl. Pour the egg, zest, extract, into the bowl and add yeast, it should be
foamy at this point, stir mixture around to combine and place on mixer stand use dough hook, start on low to combine then proceed on
to knead/mix for 5 minutes, set timer, once 5 minutes has gone by, then add the butter and knead/mix for 5 more minutes.  Add a little flour at a
time if needed.  Once done and still appears too wet, hand knead with very little and knead the dough until smooth and elastic.
It should feel soft like a pillow.
Put the dough into a light buttered bowl and let the dough rise in a warm place until double in size.
I usually let it rise 1 hour and 45 minutes.
Step Three making the cookie dough:
Sift the flours, baking powder and salt and set aside. Cream the butter and sugar, then add the egg, extract, blend well
Gradually add the sifted flours and mix well do not over mix.  Form into a log unto saran wrap and chill in fridge for 45 minutes.
Once the dough has doubled for the 1st proof, punch down dough.  I remove onto pastry board, I give a good smack on the board
and cut into 8 equal pieces.  Gently form the rolls into equal balls and place on silpat or parchment on baking pan.
Your cookie dough should be out now cut into 8 equal pieces
Have a small rolling pin or skinny jar if you don't have one and the large jar lid you'll need one that is at least 5.5"-6" in diameter.
Use 2 pieces of cellophane wrap and roll out each cookie dough into a circle and cut with the jar lid, the cookie dough rolled out should be about 1/8"
I roll out all 8 pieces and cut the circle, then gently using your pastry cutter or small cookie cutter you can imprint your design do not cut all the way
through.  You make squares or lines.  I happened to do both and used my cherry blossom cutter to imprint.
Carefully pick up your pan roll and cover with the cookie dough and it should cover the 2/3 of the roll,
Place back on silpat and let proof for the last time 30-45 minutes.
Preheat oven 350 degrees	Get some of the mixed sugar and sprinkle on each pan.
Bake 12-15 minutes depending on your oven.  Bake until golden brown, cool and rack and enjoy