Bananas Cinnamon Breads Recipe - Lee Theresa
Basic sweet buns recipe, using Sponge Dough Method.
Sponge dough:
385g bread flour
230ml cold water
1 tsp instant yeast
> knead well all the above ingredients to form a dough.
Keep in fridge for overnight or at room temperature for 3
hours.
Main Dough:
165g bread flour
1 egg
2 Tbsp water
1 tsp salt
50g sugar
3 tsp instant yeast
1 1/2 Tbsp olive oil
Filling
butter, melted
2 ripe banana, sliced
some raisins
2 tsp cinnamon + 1 Tbsp brown sugar (or more)
1. Mix well all the main dough ingredient and sponge dough except olive oil. Knead to form a dough.
2. Finally add the olive oil into the dough continue kneading
until it smooth and elastic.
3. Cover and rest for 15 mins.
4. Divide into two portion.
5. Flatten each dough using rolling pin, brush melted butter
on top of the dough.
6. Then, sprinkle cinnamon sugar and arrange banana on top of the dough
7. Roll it up
8. Cut into pieces about 2"thick and arrange on the baking
sheet/tray
9. Proof for 40 mins or till double size.
10. Bake at preheated oven at 180c for 15 mins
—Basic sweet buns recipe, using Sponge Dough Method.
Sponge dough:
385g bread flour
230ml cold water
1 tsp instant yeast
> knead well all the above ingredients to form a dough.
Keep in fridge for overnight or at room temperature for 3
hours.
Main Dough:
165g bread flour
1 egg
2 Tbsp water
1 tsp salt
50g sugar
3 tsp instant yeast
1 1/2 Tbsp olive oil
Filling
butter, melted
2 ripe banana, sliced
some raisins
2 tsp cinnamon + 1 Tbsp brown sugar (or more)
1. Mix well all the main dough ingredient and sponge dough except olive oil. Knead to form a dough.
2. Finally add the olive oil into the dough continue kneading
until it smooth and elastic.
3. Cover and rest for 15 mins.
4. Divide into two portion.
5. Flatten each dough using rolling pin, brush melted butter
on top of the dough.
6. Then, sprinkle cinnamon sugar and arrange banana on top of the dough
7. Roll it up
8. Cut into pieces about 2"thick and arrange on the baking
sheet/tray
9. Proof for 40 mins or till double size.
10. Bake at preheated oven at 180c for 15 mins
香蕉肉桂面包食谱
基本甜面包食谱，使用中种发酵法
中种面团：
385g 面包粉
230ml 冷水
1 tsp 速发酵母
> 将所有材料搓成团，放入冰箱过夜，或在室温下发酵三小时
主面团：
165g 面包粉
1 蛋
2 Tbsp 水
1 tsp 盐
50g 糖
3 tsp 速发酵母
1 1/2 Tbsp 橄榄油
馅料
融化牛油
2条 切片熟香蕉
适量葡萄干
2 tsp 肉桂粉 + 1 Tbsp 黄糖 (或更多)
1. 将中种面团与主面团所有材料混合（除了橄榄油），搓成团。
2. 最后加入橄榄油，继续搓揉至面团表面光滑且有弹性。
3. 覆盖并且休面15分钟。
4. 分成两等份。
5. 用擀面棍将面团擀平，并在表面扫上融化牛油。
6. 接着，撒上已混合的肉桂粉与黄糖，并将香蕉片排在面片上。
7. 卷起来。
8. 切开，约2寸厚，排在已铺上烘焙纸的烤盘上。
9. 发酵40分钟，或至两倍大。
10. 以180°c预热烤箱，并烘烤15分钟。
