Ingredients ?

High gluten flour 150g (mango filling recipe) High gluten 400g (raisin cheese filling recipe)

Old fat 100g Coffee (instant) 32g

Coffee (instant) 16g Sugar 30g

Chia seeds (can not be added) 5g Yeast 6g

Yeast 3g Salt 5g

Salt 3g Butter 48g

Butter 25g Milk 250g

Water 75g Raisins, cheese to taste

Mango Stuffed Coffee Bread ?

1, put all the ingredients into the chef machine. 2 speed knead until basically no dry flour, change to 5 speed 10 minutes. Let rise until double in size, then remove from the oven and let rise. Divide into 6 equal portions and loosen for 15 minutes.

2. Prepare the filling

For the mango sauce, sauté two large mangoes with honey until thickened. Allow to cool until ready to use. This sauce idly kept in an airtight jar in the freezer for about ten days, it won't go bad.

Raisin and cheese filling

Soak raisins in water to soften, absorb the water and set aside

Cheese cut into small pieces and set aside

Technical yam steamed, peeled and cut into small dices, mixed into the mango sauce. This adds nutrition and reduces the sweetness.

3, mango filling: a hair after the package into the filling, organized into a triangle. After the second hair finished sprinkle with low gluten flour to cut the package.

Raisin Cheese Filling: After the first round, divide the dough into 12 small balls of about 60g. Packed into the filling, rounded into the mold

4, preheat the oven 200 degrees preheated 6 minutes. 180 degrees in the middle of the baking 16 minutes, turn 200 degrees color to their favorite color to take out.