Banana yogurt
By VicentaLakin
Do you think it's a long wait, like me, to make bread with two fermentations? Try fermenting once. It's not as soft as soup-growing bread, but it tastes like a bit of chewing, especially with fruit。
Recipe Recommendations
- high-gluten flour 260 grams
- low-gluten flour 50 grams
- banana puree 100 grams
- yogurt 110 grams
- whole egg liquid 40 grams
- white granulated sugar 40 grams
- salt 4 grams
- yeast 5 grams
- butter 30 grams
- almond slices appropriate amount
Steps for Banana yogurt
1
Prepare the above-mentioned materials, a mix of high-and-low-strength flour。
2
Bananas go to the skin and put them in a bag, and you can choose any way you want to make it muddy
3
All materials except butter are placed in bread drums where, in order to avoid the failure of yeast exposure to sugar salt, a pit is dug on flour to bury the yeast
4
With chopsticks, it starts the bread machine and the face process
5
After 20 minutes of lasagna, I'm used to it
6
The total weight is divided into 12 points, rounded and placed in the mould (as a fermentation, direct integer)
7
Put it in the oven, a bowl of hot water on the lower floor to ensure humidity, and select a fermentation slot of 40 minutes (if the oven has no fermentation function, so that it can be put in, but for a longer period of time) to observe the state of the noodle, which is two to 2.5 times more fermented to the original noodle。
8
Take the fermented noodles, brush all the egg fluid on the surface, and put almond chips on the table
9
The oven is 180 degrees preheat, 150 degrees medium, 20 minutes
10
It's taken in 15 minutes. It's starting to color. It smells like bananas
11
How do you like it
12
Does it look like you have an appetite