Mango Ice Cream Braid Crisp Bread

Name: Mango Ice Cream Braid Crisp Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 15g Egg liquid; 1/4 teaspoon salt; 3g Yeast (dry); 20g butter; 13g Crisp dough; 145g Mango ice cream

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Make the last mango ice cream and make another bread. Since ice cream is used as cream, and there is just a little bit of crispy dough, I simply use Teacher Meng's fresh cream bread to make braided crispy bread. The mango ice cream garland bread was in good condition, and this braid must not be too bad.
The yellow braids are coming out, and looking at this color snickeringly, who can taste the mango flavor? Who can guess what material it uses?

Ingredients

200g High-gluten Flour
15g Egg Liquid
1/4 teaspoon Salt
3g Yeast (dry)
20g Butter
13g Crisp Dough
145g Mango Ice Cream

Mango Ice Cream Braid Crisp Bread

1. Dough: 200 grams of high-gluten flour, 145 grams of mango ice cream, 15 grams of whole egg liquid, 3 grams of dry yeast, 1/4 teaspoon of salt, 20 grams of butter

Decoration: appropriate amount of egg liquid, 13 grams of crisp dough

Mango Ice Cream Braid Crisp Bread recipe

2. Melt the ice cream in advance, pour it into a large basin with the dough ingredients except the butter, stir until it is slightly smooth, add the butter, and continue stirring until the film is pulled. Transfer to a large bowl and leave to rise for 80 minutes until the dough grows up. Take out, vent, divide into 6 equal parts, round and relax for 15 minutes

3. Roll out a rectangle about 18 cm in length, roll it up, and grow into a strip. Take three, overlap one end, weave into a braid, pinch the head tightly. Put it in the baking tray and let it rise for 40 minutes

4. The dough grows up again, the surface is brushed with egg liquid, the crispy dough is grinded into crumbs, sprinkled on the surface, placed in the oven, middle layer, heated to 190 degrees, lowered to 160 degrees, and bake for about 25 minutes. The surface is golden, baked, let cool

Tips:
The fermentation time is adjusted according to the temperature changes.
The baking time and firepower need to be adjusted according to the actual situation of the oven.