Chinese Food
Banana, cinnamon, whole wheat, soft Europe
(114833 views)At my request, oppa No. 1 installed the Christmas tree. In a blink of an eye, this tree has ushered in its fourth year. It is also about to usher in our third anniversary. Stare at the heart on the bread. The pupil empties the shadow of the tree. String up the past 11 months. Recently, I especially like to study soft Europe. A variety of flavor ideas emerge in an endless stream. Banana and cinnamon are sweet and fragrant. They are also natural partners. Bite. It's not too spicy to chew the banana. Because the cinnamon field is too strong. But if there are fewer bananas, cinnamon is only cinnamon. Only incense, no sweet. Only the former tone is not full of aftertaste, even to be dispersed by cappuccino.
Cooking ingredients
Cooking Steps
Step1:Stir the banana with water to make a paste, add the cooking barrel together with other materials (except butter), knead into smooth dough, add butter and knead until thick film, cover with plastic film and ferment for 1 hou
Step2:After fermentation, press to exhaust. Divide into 4 parts. Add fresh film and relax for 20 minutes
Step3:Roll each dough gently and then knead it into smooth dough and put it in the baking tray. Put it in the oven. Put another baking tray in hot water and ferment for 20 minutes
Step4:Take out the dough. Preheat the oven at 230 degrees. Spray the dough with water and sift the flour. Then cut out the pattern you like. Put it into the dough. After 5 minutes of slight coloring, turn it to 210 degrees. Bake for 20 minutes.
Step5:◆ the following is the display of finished product
Step6:Finished product
Step7:Finished product
Step8:Finished product
Step9:Finished product
Step10:Finished product
Step11:Finished product
Step12:Finished product
Step13:Finished product
Cooking tips:1. Different brands of flour and air humidity directly determine the water absorption of flour. Our high flour is Xuemian. The whole wheat flour is queen hard red. If you are not sure about the water absorption, you can add more slowly after less; 2. Banana has a high sugar content. So the sugar in the recipe is less. You can increase or decrease according to your own taste; 3. The final weight of banana paste is 95g; 4. Exhaust and The action of rolling out again should be gentle and avoid breaking tendons; 5. Master the temper of your oven. It's better to keep it when baking. There are skills in making delicious dishes.
