1. Prepare materials.
2. Put the flour in a basin, add fine sugar and yeast and mix well.
3. Add the mango puree, add milk, slowly add warm water, and mix into a non-sticky dough.
4. Boil warm water to about 50 degrees Celsius and turn off the heat.
5. Mix the dough and put it in a pot of warm water and let it rise for about 1 hour.
6. Put the dough on the countertop and knead again to make it into a shape you like, put it in a pot of warm water for the second fermentation, and the fermentation time is 10 minutes.
7. After fermentation, steam it on high heat for 20 minutes.
8. Finished product.
Tips:If you like sweet, you can add a little more sugar. If you like the milky flavor, you can use a bowl of milk completely without warm water.
