Melon Pan Recipe Translation I decided to try translating a recipe to learn some new vocab and practice my reading skills. It was great fun, but there were a couple nuances I wasn't too sure about. I was wondering if someone could look over it for me? especially seeing as I'd like to try this recipe at some point ahaha :) It's from Japanese to English this time~ Source text: https://cookpad.com/recipe/642611 My translation: CookPad: My family’s amazing Melon Pan, By EnjoyKitchen Ingredients: (Serves 10) • Bread dough: - Strong flour 300g - Dry Yeast 1½ teaspoons - Sugar 1½ tablespoon - Butter 8g - Salt 1 teaspoon - Milk 55CC - Water 150CC • Cookie dough - Plain flour 130g - Baking soda ½ teaspoon - Butter 60g - Sugar 50g - Egg wash 25g - Melon Oil 1 drop - Granulated sugar As required 1. Form a traditional Japanese bread dough using the bread ingredients. Knead the dough for 15 minutes, then leave to prove for 40 minutes. 2. Now make the cookie dough. Cream the softened butter and sugar together. 3. To the batter, add two eggs and the melon oil, then mix. 4. Sieve the flour and baking powder together, leaving some excess for future adjustments. Add the flour to the batter and begin kneading. 5. Knead until a dough is formed. There shouldn’t be any loose flour. Add extra flour if required. 6. Wrap the dough in clingfilm and leave to rest in the fridge for around 20-30 minutes. 7. Once the bread dough has proved, divide the dough into 10 equal pieces, shape into rounds, then let them prove a further 10-15 minutes. Wrap the portions to prevent drying. 8. Remove the dough from the fridge, and cut into 10 portions. 9. Round the portions into sheets, using a rolling pin, roughly 10cm in diameter. 10. Place a cookie sheet underneath the bread dough and fold in upwards until it reaches the top. Seal the seam tightly, as shown in the following steps. 11. Place the cookie sheet on top of the bread dough. 12. Using the palm of your hand, round the cookie dough round the bread dough. Score the top of each bun with a knife, then coat in granulated sugar. 13. Place the buns on a tray and let them prove one last time, for approximately 30 minutes. 14. Bake at 180c for 15 minutes. Leave them to cool before eating.