Banana toast

Overview

Banana pulp is sweet, highly nutritious and low in calories. It is one of people’s favorite fruits. It is rich in protein, phosphorus, sugar, potassium, vitamins A and C, and also has a lot of dietary fiber. It is a very good nutritious food. Bananas are always available at home and are convenient to eat. I was worrying about what to make toast that day. My child is a picky eater, so I had to make different flavors to attract him. I just happened to see that the bananas at home were very ripe. There were many small black spots on the banana skin. If you don't eat it, it will be too soft and unpalatable. I was wondering if it could be used to make noodles, so I checked online and found that Wang Chuanren's food book happened to have banana toast. Bananas have a higher water content of about 70%, so the amount of water used to knead the noodles will be less than usual. Therefore, it is best to pay attention to the dough in the early stages 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 100 grams of flour is 14.1 grams. It is easier to form a glove film and the prepared toast is more elastic and softer. With the addition of banana flesh, you can smell the strong banana flavor when baking, making you want to taste it immediately.

Tags

• staple food
• baking
• home cooking
• breakfast
• students
• banana pulp
• bread flour
• butter
• egg liquid
• high sugar tolerant yeast
• milk powder
• fine sugar
• salt
• water

Ingredients

Steps

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

   

2. 2 Add Shinryo Japanese Bread Wheat Flour

   

3. 3 Add yeast to the top of the flour and put the bread barrel into the Dongling 1352AE-3C bread machine.

   

4. 4 Knead the dough for 10 minutes, let it sit for 5 minutes, add softened butter, and knead the dough for 18 minutes.

   

5. 5 The gloves have a beautiful film and the palm prints are clearly visible. Let the dough double in size, about 50 minutes. (If the room temperature is low, you need to use the fermentation function of the bread machine)

   

6. 6 After the dough is fermented, take it out and press to deflate the dough, then divide it into two equal parts. Roll into a round shape, cover with plastic wrap and rest for 25 minutes.

   

7. 7 Use a rolling pin to roll out the dough, making the long side thin.

   

8. 8 Roll into a long strip and let rest for 5 minutes.

   

9. 9 Shape the two pieces of dough in a criss-cross pattern, pinch both ends tightly, and put them into a French bakery 450g toast box.

   

10. 10 Put it in the Dongling K30A oven, place a bowl of hot water, choose fermentation 32 degrees, and let it rise until it is 8 minutes full, which will take about 50 minutes.

    

11. 11 Coat the surface with egg wash.

    

12. 12 Place in an oven preheated to 170 degrees for upper heat and 220 degrees for lower heat (the baking temperature depends on the temperament of the oven), and bake for about 35 minutes.

    

13. 13 When baking is complete, pour it out immediately and place on a rack to cool before slicing. Store uneaten toast in a plastic bag at room temperature.