The Quick Bread series is delicious in taste and taste. ~~ Super delicious~ The chefs who often watch American TV dramas must be familiar with PB&J (Peanut butter and jelly sandwich) sandwiches. For lunch, I prepared two PB&J sandwiches. Super-family American style, often heard in the advertisements peanut butter and jam is best friend forever, Americans almost always eat from a young age, a piece of sandwich bread with peanut butter, a piece of jam, two pieces of one is a copy. I used to watch Xiaolong prepare lunch for myself, made this sandwich, and it was the first time I tasted it. It was very delicious. The person who invented this method was too great. Today, in order to write this recipe, I specially googled it [small history of peanut butter with jam] In May 1896, there was a recipe in Good Housekeeping magazine. A family chef made peanut butter with a ground meat machine and wiped it on. Sprinkle some salt on the bread. In June of the same year, a peanut butter sandwich recipe was published in the cooking magazine Table Talk. In 1901, for the first time in a magazine of the chef's school, there was a mix of peanut butter and jam. The unit of measurement used is a standard baking measuring cup and a measuring spoon unit. 1 cup = 240ml (ml) 1 tablespoon = 1 tablespoon = 15ml (ml) half tablespoon = 0.5 tablespoon = 7.5ml (ml) 1 tsp = 1 teaspoon = 5ml (ml) 1/2 tsp = 2.5ml ( ML) 1/4 tsp = 1.25 ml (ml) The mold used is 8*4 inch (20*10 cm) toast mold PB&J inspiration for quick hand bread from: http://wholesomepatisserie.com/breads/ The peanut-butter-jelly-banana-bread/ recipe is based on the inspiration. The method in the link is a gluten-free version, which can be referred to by gluten allergies. Self-grinding flour method: https://www.xiachufang.com/recipe/100600872/ fast-handed bread novice, it is recommended to read the relevant principle knowledge first. Again, read it a few times before you have any questions: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0
[Quickly make the green banana soft] If it is a special green and hard banana, open the banana stalks to breathe, put it on a plate or paper towel, turn it in the microwave for about 1 minute, and turn it to black. . When taking out the microwave, be careful with hot hands. At this time, the banana is very hot. After a few minutes, the skin will continue to darken. If it is already soft but not ripe, turn it for about 30 seconds. It becomes the picture on the right, it is very soft and can be used. Because it is heated, it is sweeter. Whether the banana is ripe or not has an effect on the wetness of the finished product. The best thing is to cook it gently with a spoon and it is very bad. The too laborious pressure is not enough.
The oven is preheated to 350 degrees Fahrenheit / 175 degrees Celsius. Mold grease or pad baking paper for use.
[Prepare the filling] If the peanut butter used is thin, you can skip this step by flowing slowly. If the peanut butter used is very thick, it should be diluted first. In a small bowl, put peanut butter and some sesame oil, stir and dilute until it can barely flow.
Mix the banana puree and peanut butter in the mixing bowl first, then put the remaining wet material and stir for about 15 seconds.
Mix all dry materials in a large bowl and mix well. Pour the wet material into the dry material, mix well until you just see the dry powder, do not over-mix! Do not mix for more than 20 seconds, otherwise it will be gluten.
Pour the batter into the mold and place peanut butter and jam on the batter surface.
Use a spoon or spatula, insert it into the batter vertically, slide the batter freely, stir the peanut butter and jam into the batter, do not mix well, stir 4-5.
Put in the oven, bake for 50-60 minutes, the surface is golden yellow, insert it with a toothpick to clean it out, and it can be easily poured out when demoulding.
After taking out the oven, put it in the mold for 2 minutes, then demould it, put it on the grill and let it cool down for about 1 hour. Seal and store in cold storage for 3-5 days, or store frozen. (Not completely cool, the bread will look like it is not cooked)
It is highly recommended to wipe the jam, or use peanut butter and jam together~
I once used honey instead of jam once (in the picture), the effect is not good. I don't know how to use brown sugar.
1, instant oatmeal means that you can eat it in 5 minutes. 2, with peanut butter, almond paste, sesame sauce and other nut butter can be, but the taste is different. 3, whole wheat flour I use self-grinding white winter wheat. Quick-bread bread does not need to be gluten-free, so whole wheat flour can be selected from wheat varieties with lower gluten. White whole wheat flour/whole wheat pastry flour can be bought in the supermarket. 4. Question about whether peanut powder can be used instead of peanut butter. First I have not tried it, just speculation. If you use water to make raw powder, will it seep into the batter when it is roasted? I used to make this method of sesame paste brown sugar cake. It was rather miserable. The cake that was baked out was hula, and the cake skin was also infiltrated by water. It was difficult to eat. Peanut powder should be okay with sesame oil. Good quality nut butter does not need to worry about fat, it is good fat also increases satiety, balance, and reduce other fat intake. [About A oil can not be replaced with B oil] Two kinds of oil, solid oil (butter, coconut oil, butter lard, etc.) and liquid oil (vegetable oil, peanut oil, olive oil, etc.) at room temperature. Solid oils are interchangeable, but the taste is different and the taste is slightly different. . Liquid oils are interchangeable and there is a difference in taste. In principle, solid oil and liquid oil cannot interact with each other, affecting the taste of the finished product. [About A powder can not be replaced with B powder] If it is a novice, absolutely! absolute! Do not use rye flour, buckwheat flour, oatmeal, and various rice flours to replace the flour in the recipe. Do not replace the low-gluten flour in the cake with other powder. Bread, biscuits, muffin's medium flour, high flour, whole wheat flour can be exchanged in small amounts, but it will affect the taste, taste, shape and even failure of the finished product. Those with less experience are not recommended to change at will.