第二擊，無蕉味白麵包

今次都係jamie oliver，係以上一個recipe做base，再加料做既所謂香蕉蜜糖麵包。可惜結果非常失敗。仲韌過上次，雖然個樣同睇起黎既質地都好似好正常。

綜觀最大敗筆係好似唔係發得好盡。總共等左三粒鐘，但篤落去都仲有少少想彈反轉頭，不過都唯有照搓。

估計失敗原因：
1) 睇錯recipe，蜜糖落多左一倍...... =.= 網上有話蜜糖太多可能發得唔好，雖然糖又可以幫yeast active d。有話加少少baking soda會有幫助。不過貓師傅話baking soda無益，因為可以通渠......！
2) 個recipe明滾，話一開始就落埋d nuts。思疑係nuts面d鹽禁住左d yeast唔夠發。
3) yeast今次係乾身落，唔知有無影響。不過貓師傅話應該ok，因為係instant個隻。

然後因為見佢發唔起個下好驚，研究左一輪補鑊方法，包括......
1) 用熱水坐熱裝住個dough既兜幫佢暖d。
2) 響微波爐叮熱一杯熱水，然後由杯水留響爐裡面，再將個dough成兜放入去，同時保持溫度同濕度。
3) 齋等佢發耐d......

呢個包最奇怪係用蕉整但無蕉味，但又有食完蕉個陣澀味留響口。只能又套用貓師傅一句，鬼佬recipe可能唔岩口味。所以都唔會再試呢個。不過阿媽無厘啦肺話要食蛋糕。為左繼續用佢個爐，唯有整一次......食譜都係貓師傅提供。嘻嘻。

the recipe - BANANA AND HONEY BREAD
source: jamieoliver.com

ingredients
• 1 x basic bread recipe
• 6 bananas
• 8 tablespoons good, runny honey
• optional: 1 handful of almonds, cracked or chopped

method
First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal.

At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190ºC/375ºF/gas 5 for 20 minutes. Allow to cool for a little while, but it's best served still warm with lots of butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.