Q: Can I use fresh mango instead of dried mango in this recipe?
A: It’s best to stick with dried mango for this recipe, as fresh mango may add too much moisture and alter the texture of the toast.
Q: What can I substitute for high-gluten flour?
A: You can use bread flour as a substitute for high-gluten flour, as it also has a high protein content which is suitable for making toast.
Q: Is it necessary to let the dough rest for 20 minutes before adding butter?
A: Yes, the resting period allows the gluten in the dough to develop, making it easier to incorporate the butter and achieve a smooth dough.
Dried Mango Toast
Notes
Ingredients:
- High-gluten flour: 160g
- Water: 95g
- Yeast: 2g
- Salt: 2g
- Sugar: 20g
- Butter: 15g
- Dried mango: a suitable amount
- Mix the yeast with water at about 35°C.
- In a large bowl, combine flour, salt, and sugar.
- Add the yeast mixture.
- Stir to a flocculent state.
- Knead until there are no dry flour spots, then cover and let it rest for 20 minutes.
- Add softened butter.
- Knead into a smooth dough.
- Place in a bowl, cover with plastic wrap, and let it ferment for about 1.5 hours at room temperature (25°C) until it doubles in size.
- After fermentation, take out the dough, pat it flat to release gas.
- Roll into a rectangle, fold towards the center, and roll out again.
- Chop dried mango into small pieces.
- Evenly spread the dried mango pieces over the dough.
- Roll up the dough.
- Place in a mold and let it undergo a second fermentation in an oven at 35°C for about 30 minutes.
- After the dough has risen to 80-90% of the mold's capacity, bake in a preheated oven at 180°C for about 20 minutes.
- Remove from the oven, let it cool, and then slice to serve.
- Rich in carbohydrates and gluten
- Provides a moderate amount of sugars and fats
- Contains small amounts of fiber and protein from the dried mango and flour
