Mango Toast / 原汁芒果土司

Recipe Category:

Ingredients / 材料:

a: 90 g All-purpose flour, 65 ml Boiled water
b: 120 g Fresh mango, 55 ml Water
c: 270 g All-purpose flour, 5 g Active dry yeast, 1 tbsp Sugar, ½ tsp Salt, 30 g Butter

Method / 做法:

Place the flour from (a) in a bowl, pour in the boiled water and stir with chopsticks. Use hand to mix to form a dough after it cooled down a bit.
Blend the mango and water together to produce 170 grams of mango mixture.
Take the dough out from the fridge, and divide into small pieces. Place them in a mixing bowl, add in all the ingredients from (c) and mango mixture. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Cover and let rise for about 60 minutes or until double in bulk. Punch the dough down, and lightly knead, roll to fit your bread pan. Cover and let arise for 45-60 minutes until double in size.
Bake in the preheated oven 175C/350F for about 35 minutes.

将（a）的中筋面粉放在一个中盆里，将滚热开水冲入，用筷子搅拌至结粒状。搅拌至不太烫之后用手将面块揉成团状，放凉后盖上保鲜膜入冰箱񶿜4小时后使用。
将（b）用果汁机搅拌混合后，取170克左右备用。
取一搅拌盆，放入（c）料，备好的芒果汁。取出冰箱里面团，把它分成小块一并加入。
低速搅拌1分钟左右，然后调到中档，继续搅拌直到面团形成。继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团用湿毛巾盖住室温发酵60分钟或是直到面团膨胀为双倍大。取出后，挤出气泡，整形和吐司模模型宽度差不多，然后翻面卷起，排入模型盖上湿布，进行45-60分钟最后发酵。
入预热烤箱175C/350F烘焙35分钟左右。

"Mango Toast / 原汁芒果土司" is part of these categories:

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