Banana Coco Lace Bun

Overview

This bread does not add eggs, which is suitable for those who are allergic to eggs. Moreover, this bread is added with mashed banana and cocoa powder, which is very suitable for autumn bread. It tastes delicious with the dual taste of cocoa and banana. In autumn, when the temperature fluctuates between high and low, colds are common. Bananas can improve the function of the immune system and enhance the body's ability to resist diseases. The climate in autumn is dry and the intestines are dry, which can easily cause constipation. Bananas contain a large amount of water-soluble fiber, which can help the growth of beneficial bacteria in the intestines, maintain intestinal health, and protect the environment in the body. Originally, the bread was made in an ordinary way, but you only need a piece of lace paper, cut it in the middle, spread it on the bread dough, sprinkle some flour before baking, and the result is amazing.

Tags

• baking
• little fresh
• breakfast
• afternoon tea
• autumn recipes
• students
• banana
• bread flour
• butter
• cocoa powder
• high sugar tolerant yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Cut the banana into thin slices and cut into small pieces

   

2. 2 Add water, banana chunks, sugar, salt and cocoa powder to the bread bucket

   

3. 3 Add bread flour

   

4. 4 Add yeast to the top of the flour and put the bread barrel into the Dongling 1352AE-3C bread machine

   

5. 5 Select the kneading program for 10 minutes. After the dough is finished, let it sit for 8 minutes. Add butter cut into small pieces and continue kneading for 17 minutes

   

6. 6 Knead into a smooth dough that can be pulled out as a thin film

   

7. 7 Turn off the bread machine, cover the bread bucket with a damp cloth, close the bread machine lid, and ferment for 30 minutes. (If the room temperature is low, you need to use the fermentation function of the bread machine)

   

8. 8 Take out the dough and press it gently to deflate the air, divide it into 5 equal parts, roll into balls, cover with plastic wrap and let it rest for 15 minutes

   

9. 9 Place the rested dough, with the smooth top side down, and press it into a round shape with your hands. The size should be about 5 inches on the kneading mat

   

10. 10 Fold the upper part down into a semicircle and pinch the edges tightly

    

11. 11 Place on the baking sheet, put in Dongling K40C oven, temperature 36 degrees, and ferment for 45 minutes. Place a bowl of hot water in the oven so that there is a certain humidity in the oven

    

12. 12 Take out the fermented bread dough, cut the lace paper in half, cut out the middle, place it on the bread dough, and sift some flour on top

    

13. 13 Lift the lace paper carefully so that the flour on the paper does not leak out. In this way, there will be beautiful patterns on the bread dough

    

14. 14 Put it into the middle and lower racks of Dongling K40C oven that has been preheated to 170 degrees, and bake for about 20 minutes

    

15. 15 After baking, take out the bread and place it on a drying rack to cool. Uneaten bread should be stored in a fresh-keeping bag to prevent the skin from drying out and affecting the taste