Ingredients: 170g high-gluten flour, 40g sugar, 3g salt, 3g dry yeast, 10g condensed milk, 10g whole egg, 100g water, 20g butter

Accessories: 80 grams of dried mango

Method:

1. Preparation: Cut the dried mango into small pieces with scissors, blanch in boiling water for 10 seconds, drain the water, and add 8 crowns Mix well and soak in rum overnight.

2. Let the butter soften at room temperature.

3. Mix all the ingredients except butter into a basic dough without dry powder (Picture 2), and then beat it repeatedly on the chopping board until the dough has a certain elasticity and can be pulled out into a thick film. (Picture 3), add butter.

4. Knead repeatedly to completely incorporate the butter into the dough; continue beating the dough until the dough reaches a fully expanded state (Picture 5).

5. Finally, knead the prepared dried mango evenly into the dough.

6. Roll the dough into a round shape, place it in a large container, cover it with plastic wrap, and carry out the first fermentation.

7. When the dough has doubled in size, dip your fingers in dry flour and poke holes on the surface of the dough. If the holes do not shrink or collapse, it means it is ready.

8. Move the dough to the chopping board, tap it with your palms to deflate the dough, divide it into 5 pieces of dough, roll them into balls, seal them and let them rest for 15 minutes.

9. Deflate the relaxed dough again, roll it into a ball and pinch the sealing area, place it evenly in the baking pan, place it in a warm and humid environment, and let it double in size.

10. Preheat the oven to 180℃ in advance, sprinkle a thin layer of flour on the surface of the dough, place it in the middle and lower layers of the oven, and bake for about 17 minutes.