Cooking Steps

1. 

   Step1:First, make the seed surface in advance. Weigh three materials (operate directly in the sealed box

2. 

   Step2:Stir well with chopsticks. Seal without powder. Refrigerate and fermen

3. 

   Step3:This is the effect of the next day. Don't worry about the state. It's very thin and sticky. But it won't be sour

4. 

   Step4:Let's talk about the dried mango rehydration. It's to restore the water content, but not to soak it. It's recommended to rehydrate the dried mango with dry white wine. It's recommended to rehydrate the cranberry and raisin with red wine. The dried mango after rehydration is obviously moisturized. Standb

5. 

   Step5:Put all materials into the mixing bucket. The yellow part is mango pure

6. 

   Step6:Add the middle seed, and finally add the yeast ice water as the case may be. Make a reservatio

7. 

   Step7:Mix at low speed. Add butter after dough is smooth. Increase mixing spee

8. 

   Step8:Beat the dough to the full stage. Add in the pulp and dried fruit. Knead and mix. It will take about 2 minutes

9. 

   Step9:The flesh part of mango is cut from fresh mang

10. 

    Step10:The final temperature of the dough is 26.7 degrees. The best temperature is 2426 degrees

11. 

    Step11:Basic fermentation - 28 degrees fermentation for 30 minute

12. 

    Step12:After fermentation, each dough is divided into 200

13. 

    Step13:After simple rounding, relax for 15 minute

14. 

    Step14:Roll the dough with the smooth side down. Use the hand powder to prevent sticking and gently roll it open. Pick it up and lay it horizontally. This time there is no material in my house. I didn't make the filling. If you want to make the filling, it's in this step to add the dough

15. 

    Step15:Roll into thick cylindrical doug

16. 

    Step16:Do it all in turn. It doesn't need to be very delicate. But don't roll in the air, do it all, and then rub it for a long time. This period is equivalent to relaxation. If you do less, you can relax for 15 minutes or you can't easily rub it for a long time

17. 

    Step17:Rubbing length needs to be mastered. The middle part is thick, both ends are thin, and then the torsion is tight. It's like rubbing twist when lifting the foot

18. 

    Step18:After all shaping, put it into the fermentation tank. The humidity is 70 ℃ and the temperature is 38 ℃. Ferment for 50 minutes. Sprinkle the flour lightly

19. 

    Step19:Baking temperature - preheat the oven 150 ° C. baking time - 150 ° C for 20 minutes. Put the dough in the oven and spray steam for two or three second

20. 

    Step20:It's very, very soft. It's full of ingredients. It's a little bit colored. But it's also better than ordinary bread hair

21. 

    Step21:Ripe mango is recommended. Less fibe