Mango ice cream garland bread(mang guo bing ji ling hua huan mian bao )

Mango ice cream garland bread

Introduction:

"The ice cream season is over. Ice cream in the fridge next year? No one would eat at that time. Think of a way to solve it. Since ice cream contains a lot of cream, use it as cream. Teacher Meng's fresh cream bread turns into ice cream bread. Ice cream is not all cream, non cream ingredients act as milk and eggs. Mango ice cream, the bread is mango flavor. It is reasonable to infer that this assumption should be feasible and very feasible. The ice cream is very sweet, and the sugar content of bread can be omitted. Ice cream is very sweet. I'm afraid it will make the yeast sweet enough to faint. It's good, it's good, there's no accident. The color of the bread is very yellow, but the taste of mango is not as strong as expected

Production steps:

Step 1: Materials

Step 2: pour all the dough except butter into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film is drawn

Step 5: put into a large bowl, cover with plastic film, and ferment for 80 minutes

Step 6: dough grows

Step 7: exhaust, split into 5 equal parts

Step 8: rounding

Step 9: put it into the angel cake mold and ferment for 40 minutes

Step 10: dough grows

Step 11: brush the surface with egg liquid

Step 12: put into the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 13: the surface is golden

Step 14: demould and cool

Materials required:

GAOJIN powder: 200g

Mango ice cream: 160g

Salt: 1 / 4 teaspoon

Dry yeast: 3 G

Butter: 20g

Egg liquid: right amount

Note: the divided dough can be directly put into the mold for final fermentation without intermediate fermentation relaxation. No mold can also be directly in the baking pan into a circle

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Bing Ji Ling Hua Huan Mian Bao