Name: Mango Butter
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g High fan; 4g yeast; 15g milk powder; 1 piece egg; 50g Caster sugar; 130g water; 30g Corn oil; 2g salt; 100g Mango sauce; 20g Glutinous rice flour

Mango Butter

by Bean Emperor Boiled

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Works of Bai Cui's Fifth Gourmet Contest] Do not eat food on holiday. You can't just start with afternoon tea snacks, or you can use it as an early snack. The taste is very good, you can try it.

Mango Butter

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]