IMG_8977I love the “G” brand banana & walnut toast
i’d always wanted to create a loaf that taste like that
this toast, was an amazing creation because i was trying to use up all the bits of ingredients lying around
自儿时就特喜爱 “G” 牌子的香蕉核桃吐司特别
因此一直很想能做出一个类似美味儿的吐司
说起来你可能不信。。其实偶是想将厨房那许多一滴点儿的食材消耗掉,所以这吐司就诞生了

Ingredients (450g loaf pan)

A
340g very strong bread flour
20g cake flour
4g instant dry yeast
22g coconut sugar
28g coconut milk powder * this is NOT coconut cream powder (feel free to use normal milk powder or soy milk powder)

B
60g egg
250g mashed banana

C
20g organic shortening ( i used Nutiva’s organic shortening, made of red palm & coconut oil)

D
75g toasted & chopped walnut

IMG_8978食材(450克烤盘)

A
特高筋面包粉 340克
蛋糕粉 20克
即溶干酵母 4克
椰子花糖 22克
椰奶粉 28克*注:这并非即溶椰浆粉(也可选择普通奶粉或速溶豆浆粉)

B
蛋液 60克
香蕉泥 250克

C
有机白油(我用 Nutiva 牌有机红棕榈椰子白油

D
核桃 75克,烤香后颗粒

Directions/做法

IMG_8973– whisk A together then add in B. knead till you get a rough dough. it may be sticky, but it should not be a batter
A食材混合后加入 B。搓揉、和面。面团有点儿粘手,不过不会是面糊状态

– incorporate C and knead till you get a dough that is no longer sticky. may take about 20 mins
加入 C,继续搓至面团不再粘手 ~约 20分钟

– add in D, and knead till walnuts are well mixed
拌入 D,搓至均匀

– allow to proof till double in size, then punch dough down and divide into 2 equal portions
面团发酵至双倍大后,排气、分割成二等份

– rest dough for 30 mins
面团静置 30分钟

– roll dough out, and swiss roll tightly. place into greased pan, and rise till 90% of the loaf pan’s height
面团擀平后,紧紧卷起,摆入抹上油的烤盘。发酵至烤盘九分满

– brush top of loaf with a thin coat of melted butter (not stated in recipe) and cover the pan
面团刷上一层薄薄的融化黄油(食谱外),盖上盖儿

– bake on second lowest rack of 180 degrees C preheated oven for 30 mins, remove lid, and continue baking for 15 mins. tent loaf if needed (i tented during the last 5th min of baking)
送入预热至 180摄氏度烤箱,倒数第二层烤 30分钟后,将取掉盖儿,继续烤 15分钟。如上色上得太快可盖上锡纸(我在最后 5分钟盖上锡纸)

Personal notes/温馨小贴士:

– do note that i used super strong bread flour. if you are using normal bread flour, you may need a little bit more flour than me. if so, please add during first stage. but do remember, the initial stage of dough is sticky. if you still find the dough slightly sticky at the end of 20 mins of kneading, coat your palms with a light coat of oil, then hand knead the dough. it should be easy to handle
我用的是特高筋面包粉。如果您使用普通面包粉,可能需多加面粉。如需加面粉,必须在初次搓揉时加入。不过切记初时面团是粘手滴。如搓揉 20分钟后还是觉得面团有些粘手,可在手掌抹上少许油,然后用手搓揉面团。面团应该会比较好使

– feel free to use white or normal light brown sugar. but coconut sugar (this is NOT gula melaka) does give the loaf a nice flavour. pump up to 40g for a sweeter loaf
您可随意用普通白糖或黄糖替代椰子花糖。但椰子花糖(这并非马六甲椰糖)令此面包风味儿更佳。如喜欢(更)甜面包,可将糖份增加至 40克

– my bananas were SUPER ripe.. they are not just spotty… they are like.. totally BLACK
我用的香蕉是特熟。。它们不仅是有斑点。。它们简直是小黑!

IMG_8992– if you make this loaf into a square loaf like mine, you will have a slightly denser albeit soft toast (see picture above). if you prefer a fluffier toast, do not cover lid, and allow it to rise till double in size during second proofing. brush melted butter AFTER toast is baked
如像我将此食谱做成吐司方包,面包口感虽软,不过有些些“压缩”性(图上)。如比较喜欢松软吐司,面团在二次发酵时让其发酵至双倍大,烘焙时无需加盖儿。面包出炉后才刷上融化黄油

 

 

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(11) Comments

  • May Law (June 1, 2015)

    亲亲家的面包都很赞, 这个四四方方的吐司,我也超爱呢!

  • 0620 (June 1, 2015)

    我可是十万火急,冲着这个香又软的方包而来的哟
    如果妳还没来得及开门的话,不好意思一下,我真的要撞烂门了。。。 XD

  • Charmaine (June 1, 2015)

    Really so tempting… I knw e G bread…mimi likes theirs too but wat cld b better being hm baked isnt it??
    Send me some slices…im gonna hv them w my butter spread!!!

  • Ann Low (June 1, 2015)

    WOW! I really wish I can be your neighbour, so I can try your lovely buns and bread!

  • lena (June 1, 2015)

    that\’s a beautiful square loaf..very rare i get this kind of square.. I dont know what is the G brand banana walnut toast you were referring to but banana bread sounds yummy too.

  • Mei (June 2, 2015)

    Thank you for sharing. I\’ve tried and we love your bread recipes. We love the G banana walnut bread too. But we had some left over before we went on a two weeks trip, I was expecting a furry monster upon our return. But NO, there was no furry moster, just normal looking, yummy slices in de bread box waiting for us… I\’ve stopped buying them ever since…

    I can\’t wait to try this out. I don\’t have very strong bread flour, how much more normal bread flour should I add into my bread maker? I don\’t have shortening or palm/coconut oil. Can I use butter/ rice bran oil? Would the quantity remain the same as shortening?
    Thank you in advance.

    • Victoria Bakes (June 2, 2015)

      Hello Mei, it\’s quite difficult for me to advise how much more bread flour you will need (wouldn\’t want to advise otherwise). as you can see, i try to keep this a highly hydrated loaf so it is soft. i suggest that you set aside half a cup of flour and then add as you go. you should try to monitor your dough very carefully. the mistake i am guilty of, is i tend to get impatient during dough kneading stage and start adding flour by the 2nd minute. so do give it a bit of time to come together, and by the 5th or 6th min, you will have a good gauge how much flour to add. do not pour in all the flour, but i suggest that you go by tablespoons (to avoid over adding) UNLESS your dough is a batter. apologies, i cannot help much here :(.

      with re shortening, you can substitute one for one, using SOFTENED (not melted) butter ( i\’d rather you use this). shortening does yield softer bread (many japanese dough uses shortening actually) though butter gives great aroma. the reason i used coconut oil shortening is for health purpose and coconut pairs well with banana 😉

      hope this helps and thanks for coming by

  • charlena (December 25, 2015)

    蛋糕粉可以用低筋代替吗?

  • Mel (April 24, 2016)

    Dear Victoria, thank you for sharing such an interesting recipe! I realized that salt was omitted from this recipe. Any particular reasons? 🙂

    • Victoria Bakes (April 25, 2016)

      Hi, I am using pretty strong additions like ripe banana and coconut in this dough. Salt will be important for plain bread in that sense to improve the flavour and outlook but since it\’s flavoured and baked with a lid, I decided to omit. You can add if you prefer s slower fermentation though

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Victoria Bakes – Baking into the Ether