1. Put all the main ingredients except corn oil into the bucket of the bread machine. After kneading into a smooth dough, shred the dough and add corn oil to continue kneading until it expands. Take out the dough and place it in a container to seal and ferment to more than twice. (It's best to put it in the refrigerator to ferment in summer)
2. Take out the fermented dough, pat to exhaust, divide into 6 equal parts, cover with plastic wrap and proof for 10 minutes after rounding, then roll the dough into a beef tongue shape, spread a layer of mango jam and raisins, press the edge of one end Thin skin
3. Roll up into a roll from the other end, tighten the joint tightly so that the mango paste will not leak out after heating
4. Put a layer of mango jam and raisins on the baking tray covered with greased paper, seal and ferment to double the size, preheat the oven at 200 degrees in advance for 10 minutes, put the fermented bread dough in the middle of the oven, at 180 degrees Bake for 30 minutes
Tips:The temperature of the oven is determined by the nature of the oven, and the water absorption of flour is also different. It can be added in batches. The summer dough is best to be refrigerated and fermented, or the water for kneading the dough can be refrigerated to below 10 degrees.
