Mango ice cream braided crispy bread(mang guo bing ji ling bian zi su li mian bao )

Mango ice cream braided crispy bread

Introduction:

"The last mango ice cream, and another bread. Since the ice cream is used as cream, and there is just a little crispy dough, simply make braided crispy bread according to Mr. Meng's fresh cream bread. Before that mango ice cream wreath bread in good condition, this braid must not be too bad. Yellow braid out of the oven, looking at the color steal snigger, who can eat mango flavor? Who can guess what material it uses? "

Production steps:

Step 1: Materials

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

Step 3: stir until smooth, add butter

Step 4: continue stirring until the film is pulled out

Step 5: put into a large bowl and ferment for 80 minutes

Step 6: dough grows

Step 7: exhaust, divide into 6 equal parts, round and relax for 15 minutes

Step 8: roll out a rectangle about 18 cm long

Step 9: roll up

Step 10: grow the bar

Step 11: overlap one end of the three strips

Step 12: braid and pinch the ends

Step 13: put in the baking pan and ferment for 40 minutes

Step 14: the dough grows again

Step 15: brush the surface with egg liquid

Step 16: scrape the pastry into crumbs and sprinkle on the surface

Step 17: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake for about 25 minutes

Step 18: the surface is golden, and it's out of the oven

Step 19: Cool

Materials required:

GAOJIN powder: 200g

Mango ice cream: 145g

Whole egg liquid: 15g

Dry yeast: 3 G

Butter: 20g

Egg liquid: right amount

Crisp dough: 13g

Note: the fermentation time should be adjusted according to the temperature. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Bing Ji Ling Bian Zi Su Li Mian Bao