Banana Chocolate Bread haollee Baking Class

Published Jul 12, 2021 at 04:40am ET

This is an oil-free and sugar-free bread, recipe from Baker Lin Yuwei, with ripe bananas and chocolate to improve the taste, the appearance seems to be better, the heart is extremely soft bread.

Food Material List

1 Bread flour 200g
2 Cocoa powder 45g
3 Ripe bananas 100g

Operational steps

1 All the ingredients prepared
2 Stir yeast in clear water until ready to use
3 Put cocoa powder in flour; put large bananas without mud; put chocolate into chocolate; chop with knife in advance; put in 4 grams of salt; pour in yeast water.
4 Mix the batter with a scraper; the liquid content is large and it is very touching. Mix it directly with a scraper.
5 Fermented dough at room temperature for one and a half hours
6 Sprinkle dry flour on the kneading mat in advance, take out the dough and put it on the board; compress the dough flat and exhaust, and basically press it into a square shape; the dough is stacked from left to right 1/3 and from top to bottom 1/3.
7 Cover the dough with a fresh-keeping film and ferment for 50 minutes at room temperature.
8 The fermented dough is twice as large as the original dough.
9 Sprinkle dry powder on the dough and flatten it again, basically rectangular; cut it into 5 parts of the same size with a scraper.
10 Hold the two ends of the dough with your hands and twist them in the opposite direction.
11 Put all the twisted dough in the baking pan; spread the tarpaulin on the baking pan in advance.
12 Cover the preservative film and ferment again for 40 minutes, then ferment the bread in place.
13 Place the baking tray in the oven preheated by the steaming mode, set the temperature to 230 degrees and bake for one minute; cancel the steaming mode, reset the pure baking mode heated by the upper and lower tubes, set the temperature to 220 degrees and set the time to 18 minutes.
14 Remove bread after time; put the grill to cool;
15 Finished product drawings
16 Finished product drawings
17 Finished product drawings

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