Sweet and Soft---banana Toast
1.
Weigh all the ingredients and pour them into the bread machine except the butter.
2.
Choose the dough working stall and mix the dough for 20 minutes.
3.
Put the butter in and continue to knead to the expansion stage.
4.
Check whether the dough is kneaded to the expansion stage.
5.
Carry out basic fermentation to twice the original size, about 1.5 hours.
6.
After the basic fermentation is over, the dough is taken out and exhausted.
7.
Divide the dough into the required number of portions and let it rest for 15 minutes after being rounded.
8.
Roll out the whole dough, roll it up from top to bottom, let it rest for 15 minutes; roll it out again, and roll it up.
9.
Spread butter on the four walls of the toast box, and put the green body into a toast mold with the mouth down for final fermentation at room temperature.
10.
Prove until the dough fills the toast mold and brush the surface with egg liquid.
11.
The oven is preheated in advance, and the bread is baked at 175°, middle level, and 40 minutes after baking.
12.
Immediately after the oven is out, knock the mold on the table, pour out the toast and eat it after cooling.
Tips:
1. Bananas do not need to be pressed into puree, they will gradually become puree during the mixing process of the bread machine;
2. It is best to choose bananas that are well-ripe, which will have more flavor;
3. Don't be too tight or too loose when rolling up, otherwise it will affect the final fermentation.
