"Breakfast (Lunch) Punch Day 14" is finally two weeks old! Made a super super healthy breakfast today~

Recently, I finally started to successfully make yeast-based desserts like bread and steamed buns, which can be regarded as a relatively big improvement for me~

Today, I made a super healthy whole wheat soft oatmeal with a leftover Banana at home

The raw material has no added oil at all. Although I added a little Stevia, I can also add no sugar, because the banana itself has a light sweetness, and the sweetness can highlight the fragrance of the whole wheat flour.

It looks crunchy on the outside, but it's actually very soft on the inside.

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Ingredients:

🍞High gluten flour 170g

Whole Wheat Flour 100g

🍌One banana (about 120g)

🥛Water 90g (I just added black oolong tea, but it didn’t taste like tea at the end hahaha)

Yeast 3g

Cinnamon Powder 2g

(can add 15g sugar or a few teaspoons of Stevia sweetener)

1. 120g banana 🍌 into mashed banana, add 90g of water and beat into banana paste (I use an electric egg beater)

2. Add high-gluten flour, whole wheat flour, yeast, and cinnamon, mix well, and knead the dough by hand. Continue to knead until a little film comes out. I kneaded for about 40 minutes, and it was all exercise. (This one can be replaced with a bread machine or a cooker)

3. Cover with plastic wrap and place in a warm place to ferment for an hour until doubled in size

*I like to put the oven on for less than a minute to warm it up a bit.

That's it after fermentation, you can press a hole to see if it will spring back

4. After taking out the exhaust, divide it into six small balls, cover with the fresh plastic wrap and wake up for about 20 minutes

5. Then exhaust again, you can shape it yourself~

I just made two shapes, one where I rolled the dough into a long strip, and the other directly shaped into a circle.

6. After doing it, it looks like an exclamation mark, hahahaha. After shaping, put it in a warm place to ferment again for 30 minutes

7. After proofing, preheat oven to 440°F. At this time, sieve some high-gluten flour on the surface and make a few cuts with a bread knife

8. Bake at 440°F for 5 minutes, turn to 420°F and bake for 15 minutes.

The whole kitchen smells of whole wheat bread as it bakes

9. After baking, the shape is unexpectedly satisfying.

I haven't made bread for about half a year, and last time I made apple cinnamon rolls (that's not bad), because I'm really not sure about the rise of bread

10. After a little cooling, I can't wait to break open a round soft omelet to eat~

As soon as I open it, it blows out steam. As a healthy bread without oil and sugar, it is really fluffy!