AuthorBiteSizedSweet mangoes sandwiched in a pillowy milky bun!
First, make the yeast mixture by combining the lukewarm water and yeast and let it bloom for ten minutes.
In a saucepan over low heat add the all-purpose flour, water, and milk. Stir and cook until the mixture resembles a paste consistency.
Combine the yeast mixture and Tangzhong, all-purpose flour, muscovado, salt, milk, and eggs in a stand mixer bowl and mix on low speed for five minutes.
Next, add the butter one tablespoon at a time, and mix on medium speed until all the butter is incorporated and the mixture is smooth.
Allow the dough to rest for an hour and 30 minutes or until it doubles in size.
Divide the dough into 4 pieces. Flatten each piece and roll it up resembling Spanish bread.
Put them in the baking pan and allow them to rest for another 40 minutes.
Brush them with egg wash and bake them in a preheated oven at 180°C/350°F for 20 minutes.
In a bowl mix the egg yolks, vanilla extract, and sugar. Mix until light and fluffy. Set aside.
Combine the mango purée and milk in a saucepan over medium heat and let it simmer. Slowly add the mango & milk mixture to the egg yolk mixture.
Return all of the mixtures into the saucepan and continue to cook until it thickens.
Using a sifter, strain the pastry cream mixture into a bowl to remove any lumps.
When done, cover the pastry cream with plastic cling wrap and let it chill. Let the plastic touch the pastry cream to avoid it from developing a skin.
When the bread has completely cooled, slice it horizontally but do not cut it all the way through.
Pipe in the mango pastry cream and the whipped pastry cream on top. Garnish with dried mangoes bits.
Ingredients
Directions
First, make the yeast mixture by combining the lukewarm water and yeast and let it bloom for ten minutes.
In a saucepan over low heat add the all-purpose flour, water, and milk. Stir and cook until the mixture resembles a paste consistency.
Combine the yeast mixture and Tangzhong, all-purpose flour, muscovado, salt, milk, and eggs in a stand mixer bowl and mix on low speed for five minutes.
Next, add the butter one tablespoon at a time, and mix on medium speed until all the butter is incorporated and the mixture is smooth.
Allow the dough to rest for an hour and 30 minutes or until it doubles in size.
Divide the dough into 4 pieces. Flatten each piece and roll it up resembling Spanish bread.
Put them in the baking pan and allow them to rest for another 40 minutes.
Brush them with egg wash and bake them in a preheated oven at 180°C/350°F for 20 minutes.
In a bowl mix the egg yolks, vanilla extract, and sugar. Mix until light and fluffy. Set aside.
Combine the mango purée and milk in a saucepan over medium heat and let it simmer. Slowly add the mango & milk mixture to the egg yolk mixture.
Return all of the mixtures into the saucepan and continue to cook until it thickens.
Using a sifter, strain the pastry cream mixture into a bowl to remove any lumps.
When done, cover the pastry cream with plastic cling wrap and let it chill. Let the plastic touch the pastry cream to avoid it from developing a skin.
When the bread has completely cooled, slice it horizontally but do not cut it all the way through.
Pipe in the mango pastry cream and the whipped pastry cream on top. Garnish with dried mangoes bits.
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