1. First add salt, sugar, water, eggs
2. Milk powder, corn oil 30g
3. Pour high flour and yeast, and knead for 40 minutes. And enter the fermentation
4. While kneading, we prepare the fillings, glutinous rice flour and my own mango sauce
5. Add 30g water to the mango paste, 10g corn oil [you can add some sugar, I don’t add the mango paste I made myself], then pour the glutinous rice flour after heating
6. Stir and press until there is no powder, then let cool. Don't put it in the refrigerator
7. The dough is fermented well, take out the exhaust
8. Divide into 12 parts and roll out into a tongue shape
9. Spread a layer of mango sauce and roll it up to close the gap.
10. Enter 2 rounds with the seal facing down
11. The weather has turned cooler, the fermentation function of the oven I used. Ferment to 1.5 2 times the size
12. After the fermentation is complete, the oven is set to a 180 degree upper and lower fire. Bake the middle layer for 18 minutes [Adjust according to your own oven, and you can brush a layer of egg liquid before baking the bread. I won’t do it here]
13. Delicious bread complete
14. Today's afternoon tea snack
Tips:Corn oil can be replaced with butter, and the dough can be replaced with butter.
