25 January 2015

Yogurt Banana Bread 香蕉优格面包




This yogurt banana bread was made last November. I referred to Carol's carrot toast with changes because I didn't want to use carrot and I didn't have original flavour yogurt at the point of baking. I added mashed banana and strawberry yogurt into the bread, and changes the quantity of bread flour accordingly. The end result was a lovely soft bread texture with light fruity taste, I didn't add extra sugar into the bread, the sugar content in the mashed banana and strawberry yogurt is sufficient. 

在我平淡无烦恼的日子中,最怕的冲击是接到学校的通知告诉我孩子在学校发生的事情。那颗忧虏的心。。。好久都没法回复平静。我祷求那万能的主派他的守护神一直保守在你身边。

好久没弄面包了,这是去年十一月的作品。食谱参考了Carol的红罗卜吐司。我没用红罗卜也没有原味优格,当时是在面包里加了香蕉和草莓优格, 面粉也做了调整,成品是果香的软面包,这面包不必再另加糖,香蕉和草莓优格的糖分以很足够









Ingredients:
150g mashed banana
280g~310g bread flour (I added 280g first, gradually add more flour during the stage of kneading the dough, stop when you get the right dough texture)
1/2 tsp dried instant yeast
1/8 tsp salt
30g unsalted butter, soften and cut into cubes
60g strawberry yogurt

Method:
1. Place all ingredients into the mixing bowl (except the butter), mix it with KitchenAid (speed 1) for a while then change to medium speed 4. When the dough come together and form rough dough, gradually add in the butter cubes, let the KitchenAid knead the dough until smooth and form elastic film. 
2. Let the dough form a ball, sprinkle with some water on the dough, cover and proof until the dough double it size. 
3. Flour the work surface with bread flour, punch out the air in the dough, divide the dough into two and let it rest for 15 mins.
4. Flatten the dough into long shape, roll up swiss roll style, flatten the dough again into long shape and gently roll up swiss roll style. (repeat it on the second dough)
5. Place the bread dough into the greased toast tin, place them close to each other. Sprinkle with some water, and close the toast tin, let the dough proof for the second time for around 60 mins or until it is 90% reaching the edge of the toast tin.
6. Preheat the oven to 210C bake the bread with lid on for 35mins. Cool completely before slice the bread.

Note:
1. The time and temperature of baking depends on the capacity of your oven. 
2. Depends on the flour you used, if the dough texture is too dry, you may need to add a bit milk or water. If the dough texture is too wet, you may need to add more flour.