2. Mix all the materials in the main ingredients and knead them into a complete stage with a dough mixer. Ferment in a warm place.

3. Ferment to 2-2.5 times the size, exhaust, divide into three equal parts, knead and relax for 30 minutes.

4. Roll out the dough, roll it up and relax 15 minutes.

Spread out again

Cut the cheese in half.

Spread it on the rolled dough.

8. Sprinkle dried mango on cheese slices.

9. Thin the bottom edge and roll it up.

10. Put it in a toast mold and ferment it in a warm place.

1 1. Ferment until the mold is eight minutes full.

12. Bake in the oven, 150 degree fire, 200 degree fire, demould the middle and lower layers of the oven for 40 minutes, immediately after taking out the oven.