# Fourth Session of The Baking Contest and is A Love to Eat Festival#banana Toast

Name: # Fourth Session of The Baking Contest and is A Love to Eat Festival#banana Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 74g water; 75g Banana pulp; 27g Egg liquid; 35g Caster sugar; 3g salt; 8g milk powder; 3.5g High sugar tolerant yeast; 25g butter

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Banana pulp is sweet, nutritious, and low in calories. It is one of the fruits that people like. It is rich in protein, phosphorus, sugar, potassium, vitamin A and C, and also has a lot of dietary fiber. It is a very good nutritious food. Bananas are often available at home, which is convenient to eat. I was worrying about making toast that day. The child was picky eater and had to make different tastes to attract him. I just saw that the bananas at home were very ripe, and the banana peels had already appeared many small black spots. I wondered if it could be used to make noodles. I checked it on the Internet and found that Wang Chuanren’s food book happened to have banana toast. The water content of bananas is about 70% higher, so the amount of water used for kneading will be less than usual. So it is best to pay attention to the dough in the early stage of kneading. The amount of water given here is for reference only. I use the Shinliang Black Gold series of Japanese-style bread wheat flour. The protein content per 100g of flour is 14.1g, which makes it easier to get out of the glove film, and the finished toast is more elastic and softer. With the addition of banana meat, you can smell the strong banana flavor when you bake it. I really want to taste it right away. "

Ingredients

# Fourth Session of The Baking Contest and is A Love to Eat Festival#banana Toast

1. Put water, egg liquid, sugar, salt, banana, and milk powder in the bread bucket.

# Fourth Session of The Baking Contest and is A Love to Eat Festival#banana Toast recipe

2. Add new wheat flour for Japanese bread

3. Add yeast on the top of the flour, and put the bread bucket into the Dongling 1352AE-3C bread machine.

4. Choose to mix the dough for 10 minutes, let it stand for 5 minutes, add softened butter, and mix the dough for 18 minutes.

5. With a beautiful glove film, palm lines are clearly visible. The dough is twice as large as it is fermented, about 50 minutes. (If the room temperature is low, you need to use the fermentation function of the bread machine)

6. After the dough is fermented, take it out and press to exhaust, and divide it into two equal parts. Roll round, cover with plastic wrap and let relax for 25 minutes.

7. Use a rolling pin to roll out a flat ball, thin on the long side.

8. Roll into strips and let stand for 5 minutes.

9. The two pieces of dough are shaped in a crosswise fashion, pinched at both ends, and placed in a 450g toast box made by French Baker.

10. Put it in the Dongling K30A oven, place a bowl of hot water, choose to ferment at 32 degrees, and let it out until 8 minutes full, which takes about 50 minutes.

11. Coat the surface with egg liquid.

12. Put it in an oven preheated to 170 degrees high and 220 degrees low (the baking temperature depends on the temper of the oven), and bake for about 35 minutes.

13. After baking, pour it out immediately, put it on a drying rack to cool down, and slice it. Store uneaten toast in a fresh-keeping bag at room temperature.

Tips:
1. If the room temperature is high, ice water or ice egg is needed. The amount of water is for reference only.
2. Choose bananas with black spots on the surface of the banana peel. The maturity is more suitable for making bread.
3. The mixing time and step operation of each type of bread machine may be different.
4. The baking temperature depends on the temper of your own oven.
5. Pay attention to the coloring situation, and cover the tin foil in time to prevent the color from being too dark.