Cocoa Banana Walnut toast(ke ke xiang jiao he tao tu si )

Cocoa Banana Walnut toast

Introduction:

"With the addition of banana puree, this toast not only delays the aging of flour, but also makes the bread taste softer and more nutritious."

Production steps:

Step 1: mash the banana with a knife.

Step 2: put all the ingredients except walnut into the bread machine, and start the ordinary bread program repeatedly to knead the flour for 30 minutes.

Step 3: knead until the dough expands.

Step 4: wait for fermentation.

Step 5: ferment the dough to 2.5 times the size.

Step 6: chop the walnuts.

Step 7: repeatedly roll the dough with a rolling pin, press the air out, roll it open, and put the kernel.

Step 8: wrap.

Step 9: roll up.

Step 10: put the bread machine with the mouth closed down and wait for 2 times of fermentation.

Step 11: when the dough is 1.5 times larger, brush the egg yolk on the surface and start the baking process.

Step 12: take out the toast immediately after baking, air it to warm, and then put it into a fresh-keeping bag and seal it at room temperature.

Step 13: delicious and nutritious toast.

Materials required:

High flour: 300g

Banana puree: 80g

Walnut: 30g

Cocoa powder: 5g

Yeast: 3 G

Salt: 3 G

Corn oil: 30g

Sugar: 40g

Egg liquid: 30g

Note: the moisture content of this bread is large, it is sticky when shaping, you can sprinkle a little high flour to prevent sticking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ke Ke Xiang Jiao He Tao Tu Si