Mango Cheese Bread
Overview
After adding mango puree to the cream cheese, it turned out to be very thin, and it felt difficult to roll it up. The mango puree will be squeezed forward as the dough is rolled. Fortunately, there is enough space left. When it is about to go out of bounds, quickly pinch the edges of the dough that are not stained with fillings. I was worried: Will it burst when grilled? Yellow cheese filling dripping everywhere? Swelling, swelling, my heart is also hanging. Sure enough, the secret was revealed. Fortunately, there is only one, and it is not as gurgling as imagined, it is just a partial crack. Presumably, this was the one who first realized something was wrong?
Tags
Ingredients
Steps
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Filling: 35g mango puree, 20g cream cheese, 5g fine sugar
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Peel the mango, remove the pulp and put it in a food processor.
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Beat into a fine puree.
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Take 35 grams of mango puree, mix with cheese and sugar.
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Stir into a smooth paste and refrigerate until ready.
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Dough: 150g high-gluten flour, 2g dry yeast, 22g fine sugar, 15g egg liquid, 80g milk, 2g salt, 15g butter
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Put the dough ingredients except butter into the bread machine and mix
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Form into a uniform dough, add butter,
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Stir again until the film can be pulled out,
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Place in a bowl and let ferment.
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The dough will double in size.
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Deflate, cut into three equal parts, roll into balls, and let rest for 15 minutes.
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Roll out into a rectangle.
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Leave the edges open and spread with mango cheese puree.
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Roll up and pinch to close.
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With the seam facing down, place it on a baking sheet for final fermentation.
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When the dough grows, brush the surface with egg wash,
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.
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Color the surface and come out of the oven.
