Banana Bread
Overview
Banana bread, full of fruity flavor, plus rich custard filling, banana within banana, full of fruity flavor. As soon as it came out of the oven and before it cooled down, I killed one of them.
Tags
Ingredients
Steps
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Prepare 70 grams of bananas and mash them with a spoon.
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First add the liquids of eggs, milk and mashed banana into the bread machine.
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Add all the bread ingredients except butter and start the kneading process to the end.
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After finishing, add the softened butter at room temperature, continue to start the dough kneading process until the end, and knead the dough twice.
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Let the dough rise until it doubles in size. (Cook the filling while the dough is fermenting)
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Put all the ingredients for the filling into a milk pot and stir until there are no lumps. Put it on the stove and cook over low heat until it becomes a paste and remove from the heat.
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Place into a piping bag and set aside.
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Take out the fermented dough, flatten it and deflate it, divide it into 9 parts, cover it with plastic wrap and let it rest for 15 minutes. I only separated out 6 portions and put the other portions in other molds.
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After 15 minutes, roll each small piece of dough into a thick sheet, squeeze in the filling, roll up and pinch to seal. (Save the rest for later use on the surface)
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Roll into a crescent shape and pinch the two sections thinly into a banana shape.
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Place all the shaped banana dough into a baking pan, put it into the oven to start the fermentation pan, add a plate of warm water to the bottom, and let the dough rise for 40 minutes until doubled in size.
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Take out the second-raised dough, squeeze the filling on the surface, and preheat the oven to 180 degrees.
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Place the stuffed banana dough into the middle rack of the oven and bake at 180 degrees for 15 minutes. Unmold immediately and let cool.
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Finished product.
