A round white bread with no eggs and no butter. All the ingredients in the formula are designed to keep the white bread itself natural and white. The palate is delicate, soft and fresh, and it is perfectly matched with the sweet mango and the slightly sour cheese. For those who are afraid of trouble, omitting the sandwich of mango sauce and cheese and making pure white bread directly is also very delicious.
First make mango sauce. Mangoes were weighed after peeling and nucleation. Cut mango meat into small
Cut the mango meat into the pot, heat it over medium heat and stir fry
Stir fry until the mango meat becomes soft and rotten
Add fine sugar and maltose
After the sugar is dissolved, the mixture in the pot becomes very thin. Continue to stir fry while heating, and use a spatula to grind the whole piece of mango meat into mud.
When the mixture in the pot becomes thick, the mango sauce is fried. Stir in the bowl for cooling
Then make bread. Bread dough is made in exactly the same way as regular bread. Knead the dough to make the dough (the timing of the vegetable oil is the same as that of the common bread), and to the extent that the film can be pulled out, it is fermented to 2.5 times at room temperature (about 1 hour at 28 degrees) ), the fermented dough is discharged into the air and divided into 6 rounds for 15 minutes of intermediate fermentation.
Cream cheese is divided into 6 parts and cut into small pieces.
Take a middle-fermented dough and pry it into a circle on the chopping board
Put 12 grams of mango sauce and 15 grams of cream cheese in the center of the dough
Pinch the dough and wrap the mango sauce and cheese in the dough. (Note: the mouth must be pinched, otherwise the mango sauce will burst out when it is finally fermented or baked!)
Place the dough on the baking tray with the mouth closed. Leave enough distance between each dough. The dough is subjected to a second fermentation (optimal fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes) until the dough becomes twice as large as the original
The fermented dough is sieved on the surface with a layer of high-gluten flour, then placed in an oven preheated at 165 ° C for 13-15 minutes. When the surface is slightly yellow, it can be baked.
1. The amount of mango sauce produced at one time should not be too small, otherwise the moisture content and time are not well controlled. According to the amount of the mango sauce made in the formula, it takes only about 1/3 to make a bread. The remaining mango sauce is sealed in the refrigerator and can be kept for 3 weeks. 2, the key point of this bread is that when filling the filling, the mouth must be pinched. Don't be too greedy and pack too much mango sauce and cheese, otherwise the mango sauce may burst out from the bottom when it is finally fermented and baked. 3, the vegetable oil in the bread ingredients, you can use corn oil, sunflower oil and other light and light vegetable oil. But don't use peanut oil, sesame oil and other heavy oils, otherwise it will destroy the fresh feeling of the white bread itself. 4. Bake this bread at a relatively low 165 ° C to avoid too much color on the surface of the bread. Just bake until the surface is slightly yellow, you can take it out!