Homemade Coconut Mango Bread Recipe

Use the mango mud to make the bread. There really aren't many. Searched far and wide, there are only a few like this. Mango custard bread; the coconut flakes are just a garnish. But the golden yellow of the mango is already enough temptation. This counts as one of the mango-heavy mango breads. Using tartlet molds, these have been unused for quite some time. Thanks to the tartlet mold's base, the bread grows into small mushroom heads, like golden mushrooms, fragrant...

Ingredients: 125 grams of high-gluten flour, 50 grams of mango puree, 25 grams of water,12 grams of egg, 5 grams of milk powder, 1.5 grams of salt, 1.5 grams of dry yeast, 12 grams of sugar,10 grams of butter, and an appropriate amount of coconut flakes. 5 grams, salt 1.5 grams, dry yeast 1.5 grams, sugar 12 grams,Method: 1. Put all ingredients except the butter and coconut flakes into a bread maker and start the kneading cycle.

Knead until it forms a smooth dough, then add the butter and mix again.

Knead until you can stretch it to form a film. Place in a large bowl and let it rise for basic fermentation. Let the dough double in size. Punch down the dough, divide into three equal parts, and round them off.2. Place each portion in greased tartlet molds and let it rise until doubled in size. Brush with egg wash, sprinkle with coconut flakes.

Placein the oven, middle rack, 180 degrees Celsius, bake for about 15 minutes.Until the surface turns golden, remove from the oven. Immediately demold and let it cool before eating.3. Little snowballs. Remove from mold immediately and let cool before serving.

3, Snowball....