My weekends (and weekdays) of late have commenced with food preparation that often transcend into the early afternoon hours. Saturday morning following a frenzy of grocery shopping was no exception.
I proceeded to compile two bowls containing 390 g of chopped banana. One had melted butter poured over the bananas; the other had bananas placed directly into just-melted butter. Let it be known the latter, more convenient method encouraged emulsion, while the other separation.
Due to the lack of banana-y-ness of this batch of fruit, both loaves emerged a bit lacking in terms of potency. Despite bearing near-identical visuals to my regular yield, the outcome was undeniably similar to a loaf cake studded with turbinado.
The hope had been to achieve flakier layers by using a bench scraper to cut the butter into the flour and assemble the dough on a flat surface rather than in a bowl. Admittedly, I ought to have reviewed the video in advance of the activity, but too frequently do I dive in first and resort to intuition.
The specified 1/2 cup of water remained consistent with SK's, however my dough exhibited signs of dampness and gluten formation, likely from over-mixing.