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melon pan vs conchas

When my melon pan recipe first appeared on the blog, curious readers notified me about a Mexican sweet bread called “Conchas”. Mexican Conchas (Photo by Johnny Miller on New York Times) Conchas Ingredients. It is also referred to as "pan de huevo" (egg bread) in other Latin American countries, such as Chile, where they are eaten during tea time or at the beach. It has some connection to SE Asia. Melon pan is so popular with people for many years, but it has many different names. One thing that's striking about the pineapple bun, which contains no pineapple but has a sugar-cookie dough on top that resembles a pineapple pattern, is that it is very similar to two other treats: first, Japanese melonpan, which contains no melon, and second, Mexican conchas. During WWII, Japan took many Filipino women/girls back to Japan as sex slaves and who knows how many countless were forced to marry Japanese men. The Filipino culture coule be the key.. As I recently learned that the mezcal technique of distillation it is a Filipino original technique. Because the bread was shaped similarly to the melons commonly eaten at that time, it was named Melon Pan. I had a “mind blown” moment when I realized Hong Kong, Japan, and Mexico all shared a similar form of bread that was covered in a sweet, crispy, sugary topping with a grid line pattern on top. There’s been a little debate brewing in the comment fields as to the difference between Japanese melon pan and Mexican concha (“seashell”) bread. It is not melon flavored (although you can find ones that are). Thank you for this comment. Woem as we all know are the ones that cook in homes and they would be the ones to pass down to their daughters their cooking knowledge. Traditionally, conchas are far from vegan as they are loaded with eggs, milk, and butter. This Mexican sweet bread (pan dulce in Spanish) is known for its crunchy topping and shell-like design, hence the name! Today we are veganizing them and taking their deliciousness to a whole new level. According to wikipedia: Melonpan and pineapple bun from Hong Kong are very similar. For the bread dough: 2 & 1/4 tsp. This could be a link. Despite its name, this classic type of bread is prepared without melon, though sometimes bread makers prefer using melon puree in the recipe. Thanks for the email! Thanks for all the good noodling on this, Nathan! Did you try Melon Pan? Melon pan buns, purchased at JTown (Markham, Ontario, Canada, 2018) Concha means vagina in Argentina, Puerto Rico, Chile and sometimes in other Latin countries. That’s close to the same thing, is it not, Yin? No Fish Wasted: A Conversation with Yuji Haraguchi, The Other Half: Meet the Women Connecting Southeast Asia’s Seafood Supply Chain, U.S. Agency for International Development, This Will Change How You Think About Eggs, Undercover and Overworked: Inside the New, Nerve-Racking World of Catering. Even though some places in Japan at some point started adding melon flavor to them, the original recipe contains only milk and butter and this is what Kagetsudo’s jumbo melon pan tastes like. It has butter flavor dough covered by crispy cookie dough, and the cookie dough has a pattern which looks like a melon. I greatly appreciate you taking the time to write to me. ¡Son iguales a las conchas! Melon Pan was created about 50 years ago in Kobe by a bread baker. I’m sure that’s true…back at some point those fluffy breads came from the occident. Japanese Melon Pan (Melon Bread) - I only tried the basic version which doesn't taste like melon at all. If you ask me, this is the least tasty bread of the three. Melon Pan VS Sunrise – Different Name, Same Pan. This is one of the most famous Mexican pastries and widely recognized in the United States. Melon pan is popular sweet bun from Japan. The Japanese wikipedia page says that melon pan has been in existence in Japan since last 19th century to post WWI. Su superficie está cubierta con una masa de galleta con azúcar y tienen patrones.Cuando los japoneses visiten México y conozcan la concha, inmediatamente se acordarán del “melonpan”, y viceversa. Visit any local panadería (bread shop) in Mexico (or in North America for that matter), and you'll be sure to get pan dulce. Su nombre proviene de la palabra "pan" en portugués y el "melon" viene de la fruta, porque consideran este producto horneado tiene forma de melón. En Japón tienen un pan similar a las conchas y cuyo origen es un legado de los portugueses que llegaron a la isla asiática a principios del siglo XVI. Chinese love eating Bolo bread, with the criss cross crunch on top of soft sweet bread looking like pineapple skin, thus it’s called “pineapple” bread. The Pastry family happened to be out dining on Mexican food this past Saturday and we passed a Mexican bakery. For a first attempt at melon pan, I was pretty pleased with these. Conchas consist of two parts: A sweet, enriched bread roll, and a crumbly cookie dough that acts as its topping. Well, for starters, neither contain any fruit – there is traditionally no melon in Melon Pan, and no pineapple in Pineapple Bun.. Rather, each bun is named for the fruit based on appearance alone – the final baked bun is said to resemble the rind of the fruit. Allow pans to cool down and transfer melon bread onto a wire rack. Although nobody knows for sure, the answer may actually lie in the Iberian peninsula diaspora during the early 1500s when the Spanish sailed west to invade the Americas and the Portuguese sailed east to invade Japan. Today, Melon Pan is more typically a round shape with the signature look of grid line indentations. I’m sure there is since the Dutch had exclusive trading rights with the Japanese for over two hundred years when the shoguns of the times prohibited all Westerns from arriving and trading with Japan except the Dutch. I’ve always been a huge fan of Conchas, I find them very easy and fun to bake. Funny enough, my fiancee brings meronpan home from Japan. Conchas are perhaps the most iconic of classic Mexican bakery offerings. Melon pan, also known as melon bread or melon bun, is simply a sweet bread. It’s the number selling bread in most of the bakeries in Taiwan and Chinese bakeries. And actually the bread is like the French brioche which exists also in Spain…. See more ideas about melon bread, conchas, japanese bread. It’s named such because of the cookie crust topping that resembles the melon rind. My take on the difference is that the Japanese version has a higher cookie-to-bread ratio and is somewhat sweeter. Pan Dulce (also known as “Conchas” - meaning shells - referring to the shell-like pattern on top), a traditional and delightful Mexican sweetbread, has absolutely no preservatives and is a definite yummy for the tummy (especially with a cup of coffee)! The fact that I can play with colors and patterns of the toppings is a big bonus which allows me to always have Conchas that fit the given Party theme. Save my name, email, and website in this browser for the next time I comment. Meropan, las conchas japonesas . Other names include arracadas, potosinas, and novias. The sweet bread may have been used to convince their respective colonies to embrace wheat bread, where there was a preference for rice (Japan) and corn (Mexico). Judging by her level of enthusiasm I’ll be making these quite a bit in future. Making Melon Pan. Melon pan is also quite a bit smaller. Jun 20, 2019 - Explore chisato duboise's board "melon pan conchas" on Pinterest. I've tried two different types of conchas and I'm not that thrilled. There’s been a little debate brewing in the comment fields as to the difference between Japanese melon pan and Mexican concha (“seashell”) bread. During that time, the oriental melon was sold as “melon” so they started to call this “Melon Pan”. Being that the Spanish colonized the island, they must have brought this bread there, and then the Filipino women took it to Japan. Melon Pan vs. Concha Bread. Melon pan is quite similar to pineapple bun, pan dulce and conchas. What do “Melon Pan” (from Japan) and “Pineapple Bun” 菠蘿包 (from China) have in common? As far as I know “pan dulce” refers to a family of sweet breads, of which seashell bread (“concha”) is one. Again, this is just a guess I came up with because I have taken several histroy classes and have several books about the atrocities the Japanese did during that time and how they made sex slaves out of many non-Japanese women. The concha is similar to Japanese melon pan. Is there some connection to tiger bread or Dutch crunch. That’s what the appearance reminds me of…. Originally Melon Pan was football-shaped rather than round. It may have been introduced during the Japanese occupation of the Philippines. They all share some sort of cookie crust topping. Given that both Mexico and Japan have had exposure to the southern European baking tradition, I suspect that both breads have a common ancestor, but I can’t find it. Melon pan is popular sweet bun from Japan. Little 4-year-old Joan Pastry certainly was. These two breads seem really similar. Thanks for that clue. Historia. Your email address will not be published. If anyone is aware of Portuguese, Spanish or French bread that’s made in this way please get in touch, because I’m stumped. That’s a fascinating theory, Maria, and certainly not outside the realm of possibility. It’s fascinating that a similar type of bread to melonpan is found in Mexico! Hay versiones diversas acerca de los nacimientos de estos panes hermanos. Are these buns related? Melon pan (meron pan, メロンパン), are Japanese pastries that also have a fluffy texture and a sweet topping, although it is generally crispier than the one on conchas, scored to resemble melon peel:. as far as I know, the crunch on Dutch crunch is not sweetened, but Concha, Bolo, Melon bread’s crunch are all sweetened. I was searching for this connections. It’s not terribly sweet, … However, the Filipino theory hold more water since both the Philippines and Mexico have a connection with Spain. There’s many types of pan dulce, ie: empanadas, conchas, bigotes, and many more. Interesting fact about Melon Pan. (còn được gọi là melon pan, bánh mì dưa lưới hoặc bánh ngọt dưa lưới, bánh dưa lưới) là một loại bánh cuộn ngọt từ Nhật Bản, cũng phổ biến ở Đài Loan và Trung Quốc.Chúng được làm từ một loại bột làm giàu được phủ trong một lớp bột bánh quy giòn. Thanks for the email, SCG! 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