Mango Cheese White Bread
1.
First make mango sauce. The mango is weighed after peeling and pitting. Cut the mango flesh into small cubes; put the cut mango flesh into a pot, heat it over medium heat and continue to stir fry; stir fry until the mango flesh becomes soft and rotten, add fine sugar and maltose
2.
After the sugar melts, the mixture in the pot will become very thin. Continue to stir fry while heating, and use a spatula to grind the whole mango flesh into puree as much as possible;
3.
When the mixture in the pot becomes thick, the mango sauce is fried, put it in a bowl and let it cool for later use
4.
Then make bread. The method of making bread dough is exactly the same as that of ordinary bread. Knead the dough materials into a dough (the timing of adding vegetable oil is the same as that of ordinary bread butter), knead it to the expansion stage where the film can be pulled out, and ferment at room temperature to 2.5 times its size (it takes about 1 hour at a temperature of 28 degrees) ), expel the fermented dough from the air, divide it into 6 portions, knead it round, and ferment in the middle for 15 minutes; divide the cream cheese into 6 portions and cut into small cubes
5.
Take a dough that has been fermented in the middle, and roll it out on a cutting board into a round shape; put 12 grams of mango jam and 15 grams of cream cheese diced in the center of the dough; close the dough tightly, and wrap the mango jam and diced cheese in the dough . (Note: The mouth must be squeezed tightly, otherwise the mango sauce will burst out when it is fermented or baked at the end!)
6.
Place the dough on the baking sheet with the ends facing down. Leave enough distance between each dough. The dough is fermented for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes), until the dough becomes twice the original size
7.
For the fermented dough, use a sieve to sieve a layer of high-gluten flour, then put it in a preheated oven at 165°C and bake for 13-15 minutes. When the surface is slightly yellow, it can be baked
Tips:
1. The amount of mango paste made at one time should not be too small, otherwise the moisture content and time are not easy to control. The finished mango jam made according to the amount in the recipe only needs about 1/3 to make a bread. The remaining mango jam is sealed in the refrigerator and can be kept for 3 weeks;
2. The key point of this bread is that when filling the stuffing, the mouth must be pinched tightly. Don't be greedy and pack too much mango sauce and cheese, otherwise the mango sauce may burst from the bottom when it is fermented and baked;
3. For the vegetable oil in the bread ingredients, corn oil, sunflower oil and other vegetable oils with light color and low taste can be used. But don't use peanut oil, sesame oil and other heavy-tasting oils, otherwise it will destroy the freshness of the white bread itself.
