Ingredients for Mango Walnut European Bag
| Honey Starter 200g | High Gluten Flour 700g |
| Whole Wheat Flour 150g | Russian Medium-Fine Flour 150g |
| Egg Liquid (3 egg whites/1 egg yolk) 80g | Milk Powder 30g |
| Water 600g | Yeast 10g |
| Butter 50g | Powdered Sugar/Sugar 70g |
| Salt 20g | Filling |
| Roasted Walnuts 150g | Dried Mangoes 150g |
| Cream Cheese 400g |
Steps for Making Mango Walnut European Bag
Step 1
Mix 70% of the ingredients outside the butter and salt, then refrigerate in the refrigerator for 4 hours to ferment; double in size
Step 2
Add honey starter and the remaining ingredients, knead for about 30 minutes until tough and smooth, maintain temperature at 22 degrees Celsius
Step 3
Add walnuts and soaked dried mangoes; cut them slightly small
Step 4
Ferment at 28 degrees Celsius for 50 minutes until the dough doubles in size
Step 5
After the first fermentation, release the gas, divide into 300g each, let it relax for 30 minutes, then shape it into an olive shape, place mango cream cheese in the middle, ferment for another 50 minutes, then sprinkle with flour and cut flowers
Step 6
Bake at 190 degrees Celsius for 25 minutes, spray steam in the first and third minutes
Step 7
Today’s bread is especially fragrant, rich in wheat flavor (try using Russian flour in the future), it has a crispy crust and chewy inside, extremely delicious, I ate half of it in one go
