Banana Toffee Donuts

Overview

Three questions: 1. Donuts? Or sweet rolls? 2. Butter = cheese? 3. Where are the eggs? Where did it go? Question 1: Circle or roll. Donuts, in my mind, are hollow ring-shaped fried bread. As for these three kinds of donuts, from the shape of the process to the English name of sweetroll, it makes people think that it is more appropriate to call them sweet rolls. Question 2: Butter = cheese? The entanglement of butter and cheese, starting with donuts, is the biggest problem in the second half of the bread book. The first half is always clear. There is a clear distinction between butter and shortening in the basic material part, so there is no confusion. Cheese appears only in pizza bread, under three names, showing how they differ from butter. When it comes to donuts, the concept of butter begins to be vague, which makes people feel confused. They have to confirm each other from the recipe, step-by-step text, and pictures. In donut dough, the butter is just regular butter, plain and simple. Turn to the filling sauce, butter, it seems that it is no longer butter. Three kinds of donuts, three kinds of fillings: raspberry, toffee and peanut. Raspberry donuts, the recipe uses 15 grams of butter sauce and 50 grams of cheese (room temperature); the step instructions are to put the butter cheese in a basin, and put the cheese cubes in another basin to mix; you can’t see the cheese cubes in the picture, and you can’t tell that the evenly mixed and soft butter cheese is butter. It can be roughly assumed that butter sauce = butter cheese, however, what is a cheese block? Toffee donuts. Use 25 grams of butter (room temperature) for almond jam and 50 grams of butter (room temperature) for banana toffee. To make almond jam, put butter cheese in a basin, and to make banana toffee, heat a pan. . . When it turns the color of butterfrucco, put in some cheese? Where does cheese come from? Peanut donuts. Use 30 grams of butter (room temperature) and put butter cheese in the basin according to the steps. Combining the three donuts, infer butter = butter cheese = cheese. Think of it as butter and choose banana toffee donuts - the ingredients are most readily available. However, let's make a small modification and replace the ingredients of toffee with someone's failed toffee that cannot stand up or support the wall, and solve it. When ready, start making the dough. Suddenly came——Question 3: Where are the eggs? When adding ingredients, you habitually glance at the text of the steps, and you are suddenly stunned. Add the eggs and continue mixing? ! Looking at the picture, the golden thing is obviously egg liquid. Then I turn to the ingredient list and look carefully at each item. There is indeed no egg. Where did the eggs go? If you look closely at the amount of water used, a little bit is obviously not enough to knead a soft dough. The eggs were indeed left out. Reluctantly, I looked at the Japanese master's previous sweet bread, combined with my impression of making bread on a daily basis, and added 30 grams of eggs to complete the dough. The rolls were finally put into the furnace with a series of questions. After about 5 minutes, I suddenly realized that the color was too fast and a bit heavy. I hurriedly lowered the heat and secretly complained that I was careless. When I turned around and saw the example in the book, I immediately made up my mind - the quality is not much better than ours. By the way, maybe it’s because of the toffee that the color on this guy is darker than ordinary bread?

Tags

• baking
• children
• bread
• afternoon tea
• snacks
• almond flour
• banana
• butter
• egg
• egg liquid
• high gluten flour
• milk powder
• toffee
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Ingredients for almond butter

   

3. 3 Ingredients for Banana Toffee

   

4. 4 Make almond butter: Beat butter until soft

   

5. 5 Add sugar and mix well

   

6. 6 Add the egg liquid in 3-4 batches,

   

7. 7 Mix well

   

8. 8 Add almond flour

   

9. 9 Mix well and set aside

   

10. 10 Make the dough: Pour all ingredients except butter into bread pan

    

11. 11 Mix the dough for 13 minutes

    

12. 12 Add butter and knead again for 30 minutes

    

13. 13 Can pull out transparent film

    

14. 14 Place in a bowl, 28-30 degrees, ferment for 1 hour

    

15. 15 Make banana toffee: Peel the banana and cut into 1cm thick pieces

    

16. 16 Put the butter into the pot and heat over low heat to melt

    

17. 17 Pour in the toffee

    

18. 18 Stir until completely blended with butter

    

19. 19 Pour in the bananas and mix well

    

20. 20 Remove from heat, let cool, take 4 slices of banana, set aside

    

21. 21 The dough has grown

    

22. 22 Press flat

    

23. 23 30% off

    

24. 24 Turn 90 degrees, fold in half, form a square, cover with plastic wrap, and rest for 15 minutes

    

25. 25 With the interface upward, press flat

    

26. 26 Roll out into a 15X30 cm rectangle

    

27. 27 Roll out 2cm from the edge of one end

    

28. 28 Spread almond butter and roll it out into a 2cm thin layer without spreading it

    

29. 29 Arrange the banana slices and dot the gaps with toffee syrup

    

30. 30 Roll up and pinch the interface

    

31. 31 Cut into 4 equal parts

    

32. 32 With the cut upwards, place the paper mold into the paper mold at 35 degrees and ferment for 50 minutes

    

33. 33 When the dough grows, brush the surface with egg wash

    

34. 34 Place a banana slice in the center

    

35. 35 Put in the oven, middle layer, heat up and down at 210 degrees, bake for about 10 minutes

    

36. 36 Golden on the surface, out of the oven