Banana Toast Homeemade Recipe
Since I learned how to make bread, bananas that were about to go bad have never been a problem in the house anymore,and most of the oranges and lemons are peeled, pumpkins are always saved,
basically, almost everything we eat is played with.[Banana Toast]:(1 baking pan for 450g) Ingredients:Rooftop flour 275 grams, granulated sugar 30 grams, salt 4 grams,
milk powder 8 grams, light cream
30 grams, egg liquid 27 grams, ice water 48 grams,
banana puree 100 grams, dry yeast 3.5 grams,butter 27 grams.
Steps:1.Place the banana puree in a bag and mash it. Mix all solid ingredients of the dough, add the banana puree, light cream, egg liquid, and ice water, and knead with a mixer until you can stretch it into thin sheets. 2.Add room temperature softened butter and continue kneading until the dough reaches the fully developed stage. 3.The dough should be stretched to cover your hand without breaking. This is called the fully developed stage.4. Place the dough in a bowl, cover it with cling film, and let it ferment for the first time.
5. When the dough has risen to 1.5-3 times its original size, poke it with your finger; if the hole doesn't close up or get bigger over time, then it's ready.6. Divide the dough into two portions and roll them into balls. Cover them with cling film and let them rest at room temperature for 15 minutes.
7.
Take one portion of the dough, flatten it with a rolling pin to form an elongated rectangle.8. Roll it up,
9.cover it with cling film and let it rest for another 15-20 minutes.
10. Flatten the dough again into a long rectangle, rotate it 90 degrees.11.
Roll it up again.12. Seal the seam tightly.
13. Twist both long pieces as shown in the diagram.
14. Place them into the baking pan and cover with cling film for the second fermentation.
15. When the dough has risen to level the pan, bake it at 180°C in an oven on the lower rack, using top and bottom heat. Bake for 30-35 minutes; cover with aluminum foil if browning too quickly.
16. Out of the oven!
Fold again into a long ellipse, rotate 90 degrees. Roll up.
Seal the seam tightly. Twist the two long strips as shown in the picture.
Place them in the bread pan and arrange properly. Cover with plastic wrap for secondary fermentation.
When the dough has risen to level with the mold, it is ready to be placed in a preheated oven at 180 degrees Celsius. Put it in the lower layer of the oven and bake for 30-35 minutes with bottom heat and top heat.
Cover with aluminum foil during baking if browning occurs. Done! Cover with plastic wrap for secondary fermentation.
14. When the dough rises to level with the mold, it is ready to be placed in a preheated oven at 180 degrees Celsius.Oven, lower rack, bake for 30-35 minutes. Partially cover with aluminum foil during baking to prevent over-browning.15.
Out of the oven! Out of the oven!
