# Fourth Baking Contest and is Love to Eat Festival# Mango Bread
1.
Prepare in advance: Cut the dried mango into small pieces with scissors, blanch it in boiling water for 10 seconds, drain the water, add 8 grams of rum, mix well, and soak overnight.
2.
Put the butter at room temperature to soften.
3.
Mix all the ingredients except butter and stir into a basic dough without dry powder (Picture 2), then beat repeatedly on the chopping board until the dough has a certain degree of elasticity and a thick film can be pulled out (Picture 3), add butter.
4.
Knead repeatedly to completely knead the butter into the dough; continue to beat the dough until the dough reaches a fully expanded state.
5.
Finally, knead the prepared dried mango into the dough evenly.
6.
The dough is rounded, placed in a large container, covered with plastic wrap, and fermented for the first time.
7.
When the dough has doubled in size, use your fingers to dip the dry powder and poke holes on the surface of the dough. The holes will not shrink or collapse.
8.
Move the dough to the chopping board, pat it with the palm of your hand, and divide it into 5 doughs, knead them separately, seal them and relax for 15 minutes.
9.
Exhaust the loose dough again, round and pinch the seal, evenly place it in the baking tray, place it in a warm and humid environment, and send it to twice its original size.
10.
Preheat the oven at 180°C in advance, sprinkle a thin layer of flour on the surface of the dough, put it in the middle and lower layers of the oven, and bake for about 17 minutes.
