Witty Fox Melon Pan

Try your hands at this adorable melon pan recipe. Perfect for weekend baking sessions with the kids!

Posted on Jul. 21, 2017
By Editor

Prep 2h 30 mins • Bake 20 mins • Makes 6 buns

For bread dough recipe, click here.

For cookie crust dough recipe, click here.


  • 1 portion basic bread dough (link above)
  • 1 portion black sesame filling 
  • a little orange food colouring or 5g dehydrated carrot powder, mixed with a little milk/water into a paste
  • 18g azuki bean paste, divided into 6 portions
  • ½ portion cookie crust dough
  • castor sugar, as needed
  • black edible food pen


Step 1

Prepare basic bread dough (link above).

Step 2

Prepare to colour dough orange with carrot powder paste. Add carrot powder paste to the dough and knead until the dough is smooth and reaches the window pane stage. See step 8 on p46. Adjust colour with a little orange food colouring if a stronger colour is preferred.

Step 3

Set dough aside at room temperature for first fermentation, about 50-60 mins. During this time, the dough will increase 1.5 to 2 times in size. Do not disturb the dough as it will affect the fermentation process. Some ovens have a fermentation function and the process may take 25-30 mins.

Step 4

To check the fermentation, dust a finger with some bread flour, stick it into the dough up to the knuckle, then pull it out. If the indentation remains, the first fermentation is complete. If not, the dough needs more time. Let the dough rest for another 5-10 mins before checking again.

Step 5

Degas the dough by gently and quickly punching it with your fist. Reshape into a ball. Divide plain dough into 6 equal portions and reshape into balls. Cover with cling wrap and let them rest for 10 mins. This is known as bench time. It allows the gluten in the dough to relax and makes it easier to handle, fill and shape.

Step 6

Gently punch each portion of dough again to remove gas, and further divide each portion to get 2 ears (3g each) and the head.

Step 7

Flatten dough for heads, then stuff with black sesame filling and reshape into ovals. Arrange sealed side down on a lined baking tray.

Step 8

Shape ears into triangles and arrange on the side of heads on baking tray.

Step 9

Shape red bean paste into triangles and place on heads for noses.

Step 10

Set aside for final fermentation. The final fermentation at room temperature may take 45-60 mins, depending on the humidity and room temperature. During this time, the dough will increase about 1.5 times in size. Do not disturb the dough.

Step 11

Check the final fermentation by gently pressing the dough with a finger. The dough should bounce back. If not, the dough needs more time.

Step 12

Divide cookie crust dough into 6 portions. Roll each portion out on cling film into a circle large enough to cover lower half of heads. Using a large heart-shape cutter, cut cookie crust dough and gently place on heads to resemble muzzles.

Step 13

Cut leftover cookie crust dough into triangles and place on ears.

Step 14

Dust cookie crust dough with sugar.

Step 15

Preheat oven to 150C (top and bottom heat, no fan).

Step 16

Place tray on lowest rack in oven and bake for 18–20 mins.

Step 17

Remove and place on a wire rack to cool.

Step 18

Draw eyes of foxes using black edible food pen.

Share this article: