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Bejeweled Banana Bread With Natural Tea Leaven And Dried Fruits Recipe

Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits Recipe
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Prepare the ingredients before making Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits in your home. Then, follow these steps below to serve Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits for your family or friends.

Ingredients: Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits

  • 100 grams ★Natural leaven or bread starter
  • 50 grams ★Milk
  • 150 grams Cake flour
  • 2 Eggs
  • 90 grams Sugar
  • 70 grams Margarine or butter
  • 1 Banana (ripe, if possible)
  • 50 grams Mixed dried fruits

How to Make Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits in your home by yourself.

    Step 1
  • [Preparation] Bring the ingredients to room temperature. It's Spring right now, so it will take about 1~2 hours, I think.
  • Step 2
  • (★) When you take the starter out of the refrigerator, add it to the milk and then bring to room temperature.
  • Step 3
  • Mash the ripened banana with a fork. If the banana isn't ripe, then microwave it for about 30 seconds at 500 W, then mash.
  • Step 4
  • Use a whisk: Knead the margarine until creamy. Add the sugar and mix until white.
  • Step 5
  • Whip Step 4 to incorporate air into the batter.
  • Step 6
  • Add the beaten egg into Step 4 in 2~3 portions, mixing well with each addition. When it reaches a smooth, creamy consistency, add Step 3 and mix well.
  • Step 7
  • It's okay if the banana separates! When you add the dry ingredients, it will all come together.
  • Step 8
  • Divide the dry ingredients into 2~3 portions and sift into the batter one portion at a time, mixing well with each addition.
  • Step 9
  • You can buy a sifter at the dollar store! It's quite useful!
  • Step 10
  • Continue mixing until no longer powdery.
  • Step 11
  • Use a spatula: fold in the dry fruits.
  • Step 12
  • I used these dried fruits from Mama Pan.
  • Step 13
  • Mix the leaven and milk from Step 2. Mix until blended.
  • Step 14
  • Add Step 13 to Step 11 and use a rubber spatula to blend it all together.
  • Step 15
  • [Prepare the pan] Line the baking pan with kitchen parchment paper.
  • Step 16
  • You can use tape to secure the lining.
  • Step 17
  • Pour Step 14 into the cake pan. Tap the sides 2~3 times and drop onto the table a couple times to release air bubbles.
  • Step 18
  • Cut off the excess parchment paper. Cover in plastic wrap and put in a warm place for a while.
  • Step 19
  • After about 8 minutes, the batter should have expand. Next, bake in an oven at 180°C for 20 minutes, then reduce the heat to 170°C and bake for an additional 10 minutes.
  • Step 20
  • The baking times are just a suggestion, so please adjust according to your oven.
  • Step 21
  • When a toothpick or skewer inserted in the center comes out clean, it's ready! If you need to bake it longer, check on it every 5 minutes.
  • Step 22
  • Once baked, drop the pan onto a table from about 15 cm up, then remove from the pan. Cool while still wrapped in the parchment paper.
  • Step 23
  • Once cooled, remove the parchment paper and wrap tightly with plastic wrap to store (so that it doesn't dry out).
  • Step 24
  • You can eat it right away if you like, but if you let it sit wrapped overnight, it will be even more delicious!
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