Buns "Snail" with banana filling
169 90 минут 3 порции
Buns "Snail" on sour milk with banana filling. There are so many interesting recipes for sour milk in my fridge it is a frequent visitor))) so I came up with the following recipe!!! The buns turn out very soft. Bon appetit!!!
Ingredients for Buns "Snail" with banana filling
- Flour - 550 g
- Milk - 300 ml
- Yeast - 11 g
- Butter - 80 g
- Salt - 1 depot.
- Banana - 3 PCs
- Sugar - 2 tbsp
- Cocoa powder - 1 tbsp
- Chicken egg - 1 piece
- Water - 100 ml
Step by step instruction of cooking Buns "Snail" with banana filling
Of the 550 grams of flour in the dough is 500 grams and 50 grams per popyl when rolling out the dough. Sift the flour, add in the sifted flour and dry yeast, mix them with the flour.
To sour milk, add the butter and put on a small fire to melt the butter. In the milk and butter mixture add the egg, sugar, salt. Stir until smooth and the sugar is dissolved.
In the dry flour mixture and pour in the yeast liquid mixture, which we did in the previous step. Knead the dough. The dough is ready when it started to come unstuck from the walls of the bowl. The dough is quite weak, slightly stick to hands.
The bowl with the dough cover with a plastic bag and put in oven for 20-25 minutes to make the dough come. The oven pre-heat to 50 degrees and turn off, then put the dough!
The dough is suitable, not much, just becomes more elastic and less sticky.
While our dough is suitable in the switched-off oven, we make the filling. Bananas are peeled, grate on a coarse grater, add sugar and cocoa powder, stir until smooth. The mass turns thick.
The prepared dough is placed on the table. Table previously sprinkled with flour and sprinkle top of dough with flour. Hands stretch the dough into a rectangle and cut the rectangle into 4 equal parts, i.e. into 4 smaller rectangle.
Each small rectangle with a rolling pin roll out the dough until about 3-4 mm thick, lubricates our pre-prepared banana filling.
Then our oiled rectangle folded in half with the filling inside, roll, beginning with narrow edge. When you minimize a bit presses on the resulting roll in order to release the air from the layers.
Cut our roll into 6 pieces (the picture is 2 parts I have already removed). We proceed similarly with the other 3 rectangles of dough.
Spread our "snails" on a baking sheet, previously greased, or on a silicone Mat like the picture. External "tail, snail," put under "snail" to get a beautiful shape. Put the pan with dough pieces for proofing for 20 minutes on and warmed on a 50 degree oven. At this time, make the egg wash: egg mixed with a fork with cold water until smooth. 10 minutes after the beginning of our proofing "snails" grease egg grease, so the crust is not formed.
After another 10 minutes (i.e. from the start of the proof, we had 20 minutes) we are again abundantly lubricates our "snails" egg grease, close the oven and set on heat to 200 degrees. Bake for 25 minutes. Time note only after typed temperature. Readiness is determined by the color of the bottom crust - it should be dark brown.
Enjoy the biscuits! Bon appetit!
Here is a bun in the context.
Bread turns out very glossy!