Mango twist bread

Published Aug 28, 2021 at 06:57am ET

Mango twist bread

The bread was delicious, soft and sweet, but the taste of mango didnt seem very good. Maybe mango just softens bread in it, or my mango is not strong enough? Anyway, the delicious bread should be recorded and recommended for everyone to try.

Food Material List

1 Strong flour 450g
2 salt 1 spoon
3 Immediate dry yeast 6g
4 Jiang Rong 1 spoon
5 Brown sugar 50g
6 Mango 1
7 warm water 250g
8 Honey 2 tablespoons
9 butter 3 tablespoons
10 Raisins 125g
11 Egg Wash Appropriate Brush Surface
12 Powdered sugar Appropriate amount

Operational steps

1 High gluten flour, salt into the mixing bowl and mix well. Add instant dried yeast, ginger and brown sugar, add softened butter, and rub the flour and butter into small particles by hand.
2 Mix mango meat into mud, add flour, add honey into water to form honey water, and finally slowly add honey water to knead flour into a ball.
3 It takes about an hour to knead the dough by machine or by hand until it reaches the expansion stage and ferments twice the size at a time.
4 Fermented dough take out the exhaust gas, add raisins, hand kneading evenly, let stand for 15 minutes.
5 The loosened dough is divided into two equal parts and rubbed into 25 cm long. The dough is twisted carefully into twisted patterns. The ends are kneaded together and placed on an oil-sprayed baking pan. The dough is fermented for 40 minutes.
6 Brush the egg liquid on the dough surface, heat it in a preheated oven at 425F/220 degrees, bake it for 30 minutes, or until golden on the surface. Finally, the baked bread is cooled on the grid and decorated with sugar powder.

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