Caramel banana pack

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250 grams of flour, 30 grams of protein, 70 grams of milk, 35 grams of water and 2.5 grams of yeast

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Scramble, put it in the basin, put wet towels on the pelvis, rub them up before bed, room temperature below 10 degrees and fermentation for 11 hours

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The next day it was sent about 2.5-3 times the size of the noodles, full of beehive coal。

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fermented Chinese torn small pieces with main noodle 35 grams, salt 2 grams, cheese 1 piece of yeast 2 grams。

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Select and face the program

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Add butter

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Seven more minutes. It's a little sticky, but it can pull out the film。

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It is divided into two pieces, one of approximately one third of the pasta, which is used to lay the bottom, and another about two thirds of the pasta, which is divided into three equals and rolled round。

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The eight-inch pizza plate is covered with butter and a proper amount of white sesame。

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Put the little noodles in a circle at the bottom of an eight-inch pizza plate

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Big noodles split into three little noodles

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It's an elliptical form

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Top-down in volume

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Growing strips

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, then folded into a three-finger plume, curled in a circle, and the interface levelled and glued. Then he entered a small circle of pizza plates。

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Put the grill in the fermenter

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fermentation by 36 degrees, one hour to two times the size, is removed。

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40 grams of sugar, 10 grams of water. Pot. Lee

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The fire boils the sugar to caramel colour, and then puts the banana into the caramel a little bit and then evenly covers the right amount of caramel。

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And put the roasted banana in a hole in the middle of the pasta, and spread a little bit of the almond, and look at it. It's not enough for me to cast a layer behind it, to flatten it up. It's not enough, you know. I put another layer of banana, because the roasted banana will rise, so the bananas will go up in the middle of the pasta, and a little bit of the almond, and look at it. It's not enough for me to put a layer behind me, you remember, to flaten it up, and I'm laying another layer of banana because the baked face will rise, so the banana will have to rise above the top of the face, so that it will come out. It must be higher than the noodles so it'll look good。

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The oven is 180 degrees preheated, with a grilled net on the second floor and for 20 minutes on the fire。

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When it's out of the oven, brush a thin layer of sugar on the bread surface while it's hot。

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Just eat it when it's cut。

1. Even 10°C at night isn't warm enough here anymore. Since the eggs and liquids for the dough were taken straight from the refrigerator, they were quite cool, so I let it ferment at room temperature for 11 hours, and the size turned out just right. 2. The sponge starter will be moist after proofing. You must remember that the sponge dough is relatively firm—it should feel like it is barely holding together. When I kneaded my sponge, the surface didn't even get very smooth; it was firm, somewhat like steamed bun dough, but that really is sufficient. Keep in mind that sugar and butter become liquid when melted, so the dough will still be a bit sticky after kneading; you'll need to oil your hands when shaping. Absolutely do not think the sponge dough is too dry and add water—if you add more, it will turn into mush! 3. Make sure the bananas are definitely taller than the dough. Otherwise, after the dough expands, the center will sink in, and it won't look good. 4. Because caramelized bananas are used, this bread is relatively sweet and fragrant. Those who don't like sweets should consider whether to make this, but for those with a sweet tooth, like me, Tao Ma, it's absolutely delicious. 5. Finally, the sugar syrup applied after baking can be skipped; I just happened to have some on hand, so I used it.