Banana Toast

Name: Banana Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Arowana bread with wheat flour; 100g Mashed banana; 1 piece egg; 70g milk; 30g Sugar; 40g butter; 4g Sugar-tolerant yeast; 3g salt

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I made a toast bread almost every day. To be honest, I only dare to share it if I have done it many times, because if I just try my luck and make a toast, I really can’t call it a toast. If you don't understand the state of the dough, you don't know how to control the various details in the production process, which may mislead novice friends.

Toast bread that looks so simple is actually quite knowledgeable, and it is definitely not something that can be made with just a ball of noodles. In terms of choosing flour, low protein content will definitely not work, and poor protein quality will not work either. It cannot be raised and cannot be drawn. If the same formula is made by others, it can fill the toast box, so we will be dissatisfied with it. Then the finished toast is particularly prone to ageing, and it will become hard after one day, causing various problems. If you choose the right flour, you have a greater chance of success. If you choose the wrong flour, no matter how hard you try, it won’t work. I recently used arowana bread made from wheat flour and 100% imported wheat. The protein content is as high as 13.7 grams per 100 grams of flour. It is easy to make ordinary bread and it is easy to knead out the glove film when making toast bread. Fully expanded state), the finished product tastes natural wheat aroma, the taste is soft and tough, which is perfect.
In addition to choosing flour, some details should be paid attention to during the kneading process. Let's talk about them one by one in the steps. Today's toast bread is more lovely than the usual big cubes, because bananas are added to the recipe, and the finished product has a banana aroma, and its soft taste, it is very delicious. "

Ingredients

Banana Toast

1. Prepare various materials.

2. The bananas are peeled and weighed. A banana is about 100 grams, mashed into puree for later use.

3. Add all the ingredients except butter to the bread machine bucket. If the room temperature is higher than 25 degrees, it is recommended to put all the ingredients in the refrigerator in advance to cool down. Use the refrigerated materials and noodles. The temperature of the dough is easier to control below 27 degrees. The yeast will not work during the process of mixing. It is good for mixing the dough to a fully expanded state.

4. Start the bread machine and mix the dough into a dough at low speed. If it is the first time to use a new formula and new flour, you can initially judge the dry humidity of the dough at this time. This should be based on experience. If it is too dry, add water for fine adjustment, if it is too wet, add flour for fine adjustment. Then turn to a high speed to make the dough become extensible, as shown in the figure, you can pull out the thicker and thinner. Most chef machines can do it at medium and high speeds in ten minutes.

5. Add the softened butter to start the cook machine and knead the butter into the dough.

6. Then turn the dough to a high speed to fully expand, that is, the state that the glove film can be easily pulled out.

7. Take out the dough and round it, put it in a fermentation box or a kneading bucket for fermentation, pay attention to moisture, cover with plastic wrap or damp cloth, pay attention to the fermentation temperature, about 28 degrees is better. This fermentation takes about an hour.

8. This is the finished dough, the volume becomes larger, and it is perfect to poke holes in the dough without collapsing or shrinking.

9. Take out the dough, flatten it, and vent, divide the dough into two portions.

10. Relax for ten minutes after spheronization.

11. Roll out the dough into a tongue shape.

12. After turning it over, roll it up from one end, paying attention to the way it rolls up to make olive-shaped bread.

13. After the roll is finished, pinch the closing area.

14. Roll the olive-shaped bread to a length similar to the length of the cheese box.

15. Cut the bread into pieces, but you don't need to divide it into pieces.

16. Put the cut bread into the cheese box and leave it in a warm place to ferment.

17. This fermentation takes about 40 minutes. When the bread is not too different from the box, you can start baking. The oven needs to be preheated up and down to 180 degrees in advance. This is made bread.

18. Put it in the oven for 30 minutes, and cover with tin foil when it is baked for 8 minutes.

19. After the bread is baked, brush with butter while it is still hot, peel off the film and let it cool on the grill. It is good to eat it while it is hot and cool. If you can't finish it for a while, put it in a fresh-keeping bag and seal it. It’s great to have bread as a staple for breakfast, so you don’t have to get up early.