Mango toast
Overview
For mango toast, cut the portion in half and make it into a small toast, just enough to use up the remaining portion of the box of frozen mango puree. The temperature dropped sharply, and winter arrived all of a sudden, very suddenly and unexpectedly. The growth of Little Toast also became difficult. Finally it reaches the upper edge of the mold. The sky is gloomy, maybe there will be rain or cold. The oven is very warm, and the golden mango yellow also presents a melting warmth. . . .
Tags
Ingredients
Steps
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Ingredients: 58g mango puree, 25g egg liquid, 15g sugar, 1g salt, 10g corn oil, 125g high-gluten flour, 1.5g dry yeast
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Pour all ingredients into the bread machine and start the dough mixing process.
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Stir until the film can be pulled out,
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Place in a bowl for basic fermentation.
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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 loose for 10-15 minutes.
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Roll into oval shape,
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Roll up.
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Place into greased molds and ferment at the end.
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When the dough is about eighty-nine minutes full, brush the surface with egg wash.
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Put it in the oven, middle and lower layers, heat up and down at 170 degrees, and bake for about 25 minutes.
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The surface is golden, out of the oven,
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Unmold immediately and let cool.
