This invention relates to a method of making mango bread, comprising soaking with a proper ratio of water, dried mango and granulated sugar for a period of time and activating yeast so as to make mango yeast starter, then evenly mixing a proper ratio of mango yeast starter and high gluten flour for fermentation to make mango starter. Then, additive material is poured into the mango starter and stirring for the mixed and stirred material to be fermented. After several fermentation processes, the fermented material is put in a baking oven for baking to finish the end product. As such, it has a unique aroma of mango, better edible flavor and softness to meet the demands of consumers.本發明係關於一種芒果麵包之製法,其係先以適當比例之水、芒果乾及砂糖浸泡一段時間,並使酵母菌活化,以製作芒果酵母種,之後將芒果酵母種及高筋麵粉以適當比例攪拌均勻、發酵,以製作芒果麵種,再將添加材料倒入芒果麵種並攪拌,之後將混合攪拌後之材料進行發酵,經過數次的發酵程序後,將之送進烤爐中,進行烘烤,即可完成成品;藉此,不僅具有特有的芒果香味,且可保持較佳食用風味,並具有較佳柔軟度,可滿足消費者口感需求。
