Mango bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 170 grams
- sugar 40 grams
- condensed milk 10 grams
- whole egg 10 grams
- water 100 grams
- butter 20 grams
- salt 3 grams
- dry yeast 3 grams
- dried mango 80 grams
- sweetening
- baking
- an hour
- simple
Steps for Mango bread
1
Pre-preparation: Mango dry cuts into small pieces with scissors, 10 seconds of boiled water, dry asphalt, and 8 kroner a night of immersion。2
Butter in the room softened。3
All the materials in the raw materials, except butter, were mixed into basic flour-free flounders (figure 2), which then fell repeatedly on the board until they were flexible enough to remove a thick film (figure 3)。4
Repeatedly rubbing butter completely into the dough; it continued to fall until it reached full expansion。5
Finally, the ready mango dry evenly into the noodles。6
Flour rounded, placed in a large container, covered with film and fermented for the first time。7
When the face is twice the size of the face, a hole in the face of the face is pierced with a finger, and the hole does not shrink, or it is awakened。8
The dough was moved to the board, and the air was projected gently with the palms of the hand, and it was split into five bands, rounded and sealed for 15 minutes。9
The loosely plattered pasta again, rolled round and squeezed the mouth, evenly placed in the oven, in a warm and wet environment, twice as large。10
A pre-heat oven of 180°C with a layer of powder on the face of the face, placed in the lower middle of the oven and baked for about 17 minutes。