Honey Mango Toast
Makes one loaf in a 450 g Xuechu Katie toast pan. Originally a sponge-dough recipe from Hatchi's new book, converted here to the direct method for a spontaneous bake. The second proof takes longer than usual. Uses Jinshan Japanese-style bread flour, which is very finely milled.
Ingredients
Jinshan Japanese-style toast flour
250g
water
120g
honey
45g
beaten whole egg
25g
milk powder
25g
dry yeast
2.5g
salt
4g
butter
25g
dried mango
50g
white wine
10g
Instructions
1
Step 1
- Prepare all ingredients, soften the butter, dice the dried mango, and soak in white wine overnight.
2
Step 2
- Add all ingredients except butter and diced mango into the bread machine and knead.
3
Step 3
- After kneading into a dough (approximately 10 minutes), add the softened butter and continue kneading.
4
Step 4
. Knead until a thin gluten film forms, reaching the full development stage.
5
Step 5
- Add the soaked diced mango and knead until evenly combined.
6
Step 6
- Shape into a round, then let undergo first proofing at room temperature until doubled in size.
7
Step 7
- Divide the proofed dough into 3 portions, shape each into a round, cover with plastic wrap, and let rest for 15 minutes.
8
Step 8
- Roll out the dough, flip it over, then roll it up from top to bottom.
9
Step 9
- After rolling into a log, let it rest for another 15 minutes.
10
Step 10
- Roll the dough out into a long strip.
11
Step 11
- Roll it up from top to bottom, and pinch the seam tightly to seal.
12
Step 12
- Place the dough into the Xuerui Katie toast pan for the second proofing at 32°C.
13
Step 13
- Proof until the dough fills 80% of the toast pan. Cover with the lid.
14
Step 14
- Bake on the lower rack of the Petrus 5400 oven at 170°C for 30 minutes.
15
Step 15
Remove from the oven, shake to release hot air, unmold and let cool completely before serving.
