Dish: banana breads
Banana Pastries
Dough
4 mugs all-round flour
4 tbsps reducing
4 tbsps pleasant butter
1/2 mug water
Filling up
2 big bananas
1/3 mug carefully sliced dried out apricot
1 pinch nutmeg
1 dashboard orange juice
1 egg yolk, defeated
Confectioners’ sugar, for cleaning
To make the dough, sort the flour right into a big blending dish. Progressively mix in the water to make a soft dough.
Mash the bananas in a dish with a fork and mix in the apricots, nutmeg, and orange juice, blending well. Spoon a little of the banana loading onto one fifty percent of each round and fold up the dough over the filling up to make semicircles. Cut a little slit in each bread and chef in a preheated stove at 350 levels F for concerning 25 mins or till gold brownish.
Mash the bananas in a dish with a fork and mix in the apricots, nutmeg, and orange juice, blending well. Spoon a little of the banana loading onto one fifty percent of each round and fold up the dough over the filling up to make semicircles. Organize the breads on a nonstick cookie sheet and comb them with the beat on egg yolk to polish. Cut a tiny slit in each bread and chef in a preheated stove at 350 levels F for concerning 25 mins or till gold brownish.