Mango tea loaf plait

Mango tea loaf plait is a lacto ovo vegetarian beverage. This recipe serves 16 and costs 38 cents per serving. One portion of this dish contains about 6g of protein, 4g of fat, and a total of 249 calories. If you have light muscovado sugar, milk, eggs, and a few other ingredients on hand, you can make it. 18 people were impressed by this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes include mango iced tea , how to make mango iced tea, Cardamom Tea Loaf, and Apricot Tea Loaf.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 ripe mangoes, peeled

100ml milk, plus 1 tablespoon more

50g soft butter

650g strong white flour

100g light muscovado sugar

7g sachet fast-action dried yeast

3 eggs

140g raisin

Equipment:

food processor

bowl

oven

baking sheet

Cooking instruction summary:

Cut the flesh off one mango and blitz to a pure in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there arent any lumps, then add the yeast and a pinch of salt. Beat 2 of the eggs. Make a well in the flour, then work in the mango pure, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size. Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.

 

Step by step:


1. Cut the flesh off one mango and blitz to a pure in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there arent any lumps, then add the yeast and a pinch of salt.

2. Beat 2 of the eggs. Make a well in the flour, then work in the mango pure, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.

3. Heat oven to 200C/ fan 180C/gas

4. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk.

5. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.


Nutrition Information:

Quickview
252k Calories
6g Protein
4g Total Fat
48g Carbs
4% Health Score
Limit These
Calories
252k
13%

Fat
4g
6%

  Saturated Fat
2g
13%

Carbohydrates
48g
16%

  Sugar
10g
11%

Cholesterol
38mg
13%

Sodium
42mg
2%

Get Enough Of These
Protein
6g
12%

Vitamin B1
0.39mg
26%

Folate
100µg
25%

Selenium
16µg
24%

Vitamin B2
0.29mg
17%

Manganese
0.32mg
16%

Vitamin B3
2mg
14%

Iron
2mg
13%

Vitamin C
9mg
12%

Fiber
2g
9%

Vitamin A
412IU
8%

Phosphorus
79mg
8%

Copper
0.13mg
6%

Potassium
192mg
5%

Vitamin B5
0.45mg
5%

Vitamin B6
0.09mg
5%

Magnesium
16mg
4%

Zinc
0.49mg
3%

Calcium
29mg
3%

Vitamin E
0.42mg
3%

Vitamin D
0.29µg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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