Coconut Mango Bread

Overview

There really aren’t many breads made with mango puree. No matter how hard I searched, there were only a few. Coconut Mango Bread, coconut is just the decoration on the surface. However, the golden color of mango is enough temptation. This is one of the mango breads with a larger amount of mango. I used an egg tart mold, which has not been seen in a long time. Due to the support of the egg tart mold, the bread grows into small mushroom heads, yellow mushrooms, and fragrant. . .

Tags

• baking
• pregnant women
• old man
• breakfast
• afternoon tea
• students
• butter
• coconut
• egg
• high gluten flour
• mango puree
• milk powder
• sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 125g high-gluten flour, 50g mango puree, 25g water, 12g eggs, 5g milk powder, 1.5g salt, 1.5g dry yeast, 12g sugar, 10g butter, appropriate amount of coconut

   

2. 2 Pour all the ingredients except butter and coconut into the bread machine and start the dough mixing process.

   

3. 3 Stir into a smooth dough, add butter and knead again.

   

4. 4 Stir until the film can be pulled out.

   

5. 5 Put it into a large bowl for basic fermentation.

   

6. 6 The dough will double in size.

   

7. 7 Exhaust, cut into 3 equal parts, and round.

   

8. 8 Place into a greased egg tart mold for final fermentation,

   

9. 9 The dough will double in size.

   

10. 10 Brush the surface with egg wash and sprinkle with grated coconut.

    

11. 11 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15 minutes.

    

12. 12 Color the surface and come out of the oven.

    

13. 13 Unmold immediately, let cool and serve.