Mango cheese bread
By VicentaLakin
It's very rare when you add mango mud to the cream cheese and it's very difficult to handle when you roll. Mango mud will be squeezed forward as it rolls, leaving enough blanks to look out of the bounds and squeeze the edges of the face that are not contaminated with the material. Ten thousand drums in my heart: Will it boil? The yellow, tumbled cheese is all over? I knew it. Fortunately, there is only one, and it is not as bad as it could have been. It is only a partial crack. I'm sure it's the one who found out something was wrong
Recipe Recommendations
- high-gluten flour 150 grams
- dry yeast 2 grams
- fine sugar 22 grams
- egg liquid 15 grams
- milk 80 grams
- salt 2 grams
- butter 15 grams
- mango puree 35 grams
- cream cheese 20 grams
- sweetening
- baking
- several hours
- simple
Steps for Mango cheese bread
1
Pumps: Mango mud, 35 grams, cream cheese, 20 grams, fine sugar, 5 grams
2
Mangos go to the skin, take out the meat, put it in the cuisine。
3
Smiling into thin mud。
4
Take 35 grams of mango mud with cheese, sugar mixed。
5
Smuggle it in a flat paste and put it in a freezer。
6
Noodles: 150 g high-band powder, 2 g dry yeast, 22 g fine sugar, 15 g egg fluid, 80 g milk, 2 g salt, 15 g butter
7
We're gonna put the pasta, except butter, in the toaster
8
It's even. Add butter
9
It's just that it's been a long time since I've been here
10
Put it in the bowl, ferment。
11
The headmaster is twice as big。
12
Ventilation, split into three equals, rolling round, loose for 15 minutes。
13
The squares grow。
14
Stay away from the edges, put on mango cheese mud。
15
Roll it up, squeeze it down。
16
Put it down, put it in the oven and ferment at the end。
17
The head of the face is big, the surface brushes the egg
18
Put it in the oven, in the middle, up and down at 180 degrees, for about 25 minutes。
19
On the surface color, out of the oven。Mango cheese bread Make Tips
The mango cheese filling has a high moisture content, so do not spread it too thickly to avoid leakage during rolling and difficulty sealing. Baking time and heat should be adjusted according to actual circumstances.