Banana bread
By VicentaLakin
I've received some personal letters from my little friends. Thank you for your thoughts. I've been asked what I've been doing, what I've been doing, what I've been doing, what I've been doing, what I've been having since I had a baby, what I've had a brother, and what I've opened a baking shop, and I've been back for years, but I don't know why I can't answer my letters. We've always tried all kinds of tastes and make-up, and it's too boring to play with a different bagel, a different make-up, a change of bread... and that's the fun of making bread
Recipe Recommendations
- high-gluten flour 185g
- low-gluten flour 15g
- butter 15g
- condensed milk 20g
- yeast 2.5G
- salt 1g
- banana puree 115g
- milk 50g
- egg yolk of 2
- fine sugar 20g
- corn starch 15g
- whole egg liquid a little
- Castel sauce a little
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Banana bread
1
Cook the cassava first and mix all the cassava materials into the pot。
2
(b) Heat a small fire when it is evenly mixed, and mix it with heat until it boils to a viscous state, and then cool it and load it in the bag。
3
The ripe banana is crushed into banana mud with a spoon, mixing all the pasta material except butter。
4
Soft butter is added when rubbing to the face of the face. Keep rubbing to stretching out thin and resilient membranes. The heat is cold, and attention is paid to the surface temperature, which should not exceed 26 degrees。
5
The roller circle is placed in the container and the base fermentation is carried out in warmth。
6
The noodles were sent 2.5 times the size of the flour and a hole was inserted on the flour with the finger and the hole was fermented without convulsion。
7
Take the fermented pasta out of the air, split into eight equals, and cover the roll for 15 minutes。
8
The thin slices of the square grow and then roll over and squeeze up on the face with the cathedral sauce. (The ash is for herb eggs, so it's yellow in the color of the carthada sauce, and the eggs don't affect the taste of the carthada sauce)。
9
From top to bottom, the sides of the roll tighten at both ends。
10
Adjust the curved radians like bananas。
11
The discharge is repeated fermentation in the dish。
12
The second fermentation is about two times larger and the surface brushes an egg fluid, with a small amount of carthada sauce in the bag, with a small mouth cut at the front end and a fine line squeezed on the face of banana bread。
13
The oven is 180 degrees preheated, and mid-level roasting is about 12 minutes to the surface。