Saturday, 16 January 2016

Mango Cranberry Sweet Bread

A soft sweet loaf of bread with plenty of mango and cranberry bits embedded in the crumb. Packet mango juice was used to give the bread a light scent of mango :)

Yield: one loaf

Bread weight; 432g
Raw dough: 407g

Bread dough
115g cold mango juice 冷芒果汁
15g condensed milk 炼乳
25g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
20g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉

20g wholemeal flour* 超细全麦面粉*
3/4 tsp instant dry yeast 即发干酵母

20g dried mango 芒果干
20g dried cranberries 蔓越莓干 

Some bread flour for sprinkling 些许高筋面粉做表面装饰

* superfine wholegrain flour can be replaced by top/cake flour
* 超细全麦面粉可由低筋面粉取代

1. Cut the dried mango into shorter length,and dried cranberries into smaller bits. Set aside.

2. Pour cold mango juice, and condensed milk into the bread pan.

3. Add in beaten egg.

4. Add in sugar, salt and cold butter.

5. Pour the bread flour and superfine wholegrain flour into the bread pan.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread machine.

8. Select "8" Dough Kneading function; and press "Start".

9. The dough is ready.

10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

11. Roll up the dough, cover with a lid, and let it rest for 15 minutes.

12. After the rest, roll out the dough with a rolling pin again.

Flip the dough over, so the smoother side will be facing out after rolling up.

Arrange dried mango and cranberry bits evenly over the dough surface. Lightly press down to "secure" them.

13. Roll up the dough. Pinch all edges to form a seal.

14. Place the dough over a baking tray lined with parchment paper. Spray some water over the dough surface.

15. Place the dough in a warm and closed oven.
Let the dough proof for about 40 to 50 minutes, or till it double in size.

16. After the proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius.

While waiting, sprinkle some flour over the dough and slit 5 shallow cut over the top by lightly sliding the knife over the surface.

17. Bake at the lower rack of the oven at 170 degree Celsius for 20 to 25 minutes, or till the crust turns golden.

18. Allow the loaf to cool down completely before slicing it :)

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