Banana Chocolate Bread
Overview
This is an oil-free and sugar-free bread recipe from baker Lin Yuwei. It uses ripe bananas and chocolate to improve the taste. It looks thicker on the outside but extremely soft on the inside
Tags
Ingredients
Steps
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All ingredients prepared
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Put the yeast into the water and mix well and set aside
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Add cocoa powder to the flour; add large pieces of banana, do not press them into puree; add chocolate chips; chop them with a knife in advance; add 4 grams of salt; pour in yeast water
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Use a spatula to mix the batter evenly; the liquid is large and very sticky to your hands, just use a spatula to mix evenly
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Ferment at room temperature for one and a half hours. The fermented dough
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Sprinkle dry flour on the kneading mat in advance, take out the dough and place it on the chopping board; flatten the dough to deflate the air, and basically press it into a rectangular shape; fold the dough from the left and right 1/3, and the top and bottom 1/3
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Cover the dough with plastic wrap and ferment at room temperature for 50 minutes
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The fermented dough has doubled in size
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Sprinkle dry flour on top of the dough, flatten the dough again into a rectangular shape; use a scraper to cut into 5 portions of similar size
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Pinch the two ends of the dough with your hands and twist in opposite directions
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Place all the twisted dough into a baking pan; line the baking pan with oil cloth
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Cover with plastic wrap and ferment again for 40 minutes. The bread is fully fermented
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Put the baking sheet into the oven preheated in the steam baking mode, set the temperature to 230 degrees, and bake for one minute; cancel the steam baking mode, reset the pure baking mode of upper and lower tube heating, set the temperature to 220 degrees, and set the time to 18 minutes
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When the time is up, take out the bread; place on the grill and let cool
