Mango Cheese Bread

Name: Mango Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 2g Dry yeast; 22g Caster sugar; 15g Egg liquid; 80g milk; 2g salt; 15g butter; 35g Mango puree; 20g Cream cheese

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The cream cheese is very thin after adding mango puree, and it feels so difficult to handle when it is rolled. The mango puree will be squeezed forward as the dough rolls up. Fortunately, there is enough space left, and it will be out of bounds. Quickly knead the edges of the dough that is not contaminated with fillings.
Ten thousand drums in my heart: Will it burst when roasting? Huang Chengcheng's cheese filling is dripping everywhere? Swelling, swelling, the heart also hangs up. Sure enough, the stuffing was exposed. Fortunately, there was only one, and it was not as jet-flowing as imagined, it was just a part of it. Presumably, this is the one who first discovered that the situation was a little bad? "

Ingredients

Mango Cheese Bread

1. Filling: 35 grams of mango puree, 20 grams of cream cheese, 5 grams of caster sugar

2. Peel the mango, take out the pulp, and put it in the food processor.

3. Beat into a fine mud.

4. Take 35 grams of mango puree and mix with cheese and sugar.

5. Stir it into a smooth paste and put it in the refrigerator for later use.

6. Dough: 150 grams of high-gluten flour, 2 grams of dry yeast, 22 grams of caster sugar, 15 grams of egg liquid, 80 grams of milk, 2 grams of salt, 15 grams of butter

7. Put the dough ingredients except butter in the bread machine and mix

8. Into a uniform dough, add butter,

9. Stir again until the film can be pulled out,

10. Put it in a bowl and ferment.

11. The dough has grown to double.

12. Exhaust, divide into three equal parts, round and relax for 15 minutes.

13. Roll into a rectangle.

14. Leave the edges aside and spread with mango cheese puree.

15. Roll up, squeeze your mouth tightly.

16. Close the mouth down, put it into the baking tray, and carry out the final fermentation.

17. The dough grows up, and the surface is brushed with egg wash,

18. Put it in the oven, on the middle level, heat up and down at 180 degrees, and bake for about 25 minutes.

19. The surface is colored and baked.

Tips:
The mango cheese sauce has a high moisture content, so it should not be applied too thickly when filling, so as to avoid overflow during the rolling process and difficult to knead.
The baking time and firepower need to be adjusted according to the actual situation.