Coconut mango bread
By VicentaLakin
There's really not much bread in mango mud. It's just a few. Coconut mango bread. Coconuts are nothing but a drop on the surface. But the gold and yellow of mango is enough temptation. It's one of the most expensive mango breads. It's been a long time since I saw the light. The bread grows into little mushroom heads, yellow mushrooms, incense。
Recipe Recommendations
- high-gluten flour 125 grams
- mango puree 50 grams
- water 25 grams
- eggs 12 grams
- milk powder 5 grams
- salt 1.5 grams
- dry yeast 1.5 grams
- sugar 12 grams
- butter 10 grams
- coconut appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Coconut mango bread
1
Material: 125 grams of high-banded powder, 50 grams of mango mud, 25 grams of water, 12 grams of eggs, 5 grams of milk powder, 1.5 grams of salt, 1.5 grams of dry yeast, 12 grams of sugar, 10 grams of butter, appropriate amount of coconut
2
All materials except butter and coconuts are poured into the bakery, starting and face-to-face。
3
Smash it in smoothy, add butter, again。
4
Smash to pull out the film。
5
Put it in the big bowl and get basic fermentation。
6
The headmaster is twice as big。
7
Flow, split into 3 equals, roll round。
8
Put it in the oiled egg fermentation
9
The headmaster is twice as big。
10
And the surface brushes the egg, and scatters the coconuts。
11
Put it in the oven, in the middle, up and down at 180 degrees, for about 15 minutes。
12
On the surface color, out of the oven。
13
Take off the mold immediately, dry the food。Coconut mango bread Make Tips
The timing of fermentation depends on temperature. Surface coconuts may be replaced by sesame or other food. Non-facile molds need to be oilproof. The bake time needs to be adjusted to the actual situation。