Banana with cocoa A harmonious bread will also encounter rich chocolate peas. . .
Mix the ingredients except butter, smooth until the dough is smooth, spread the gluten, add butter and continue to knead until the dough is soft and smooth. Good elasticity and ductility. Pull out the full stage of the elastic film and finally add the high temperature chocolate soy. The dough is rounded for basic fermentation.
It is sent to the original 2-2.5 times at room temperature, and the fingers are not retracted.
The dough was divided into 5 portions and spheronized and allowed to relax at room temperature for about 20 minutes.
The following two folds are used to increase the surface tension of the dough to increase the upward expansion of the dough: take a dough, face it on top, and gently press the dough by hand to flatten it.
Turn over and bring the opposite side up.
Flip the dough up from the end close to you.
Use the side of the palm to roll the dough at the upper end of the dough to the bottom, and round it to close the cuff.
The dough is turned 90 ° C and placed vertically.
Turn over and let the bottom face up.
Turn the dough up again from the end closer to you and let the dough fold in half.
Then roll the dough on the upper end of the dough to the bottom, and round it to close the cuff.
Finally, the dough is rounded.
After the rest of the operation is completed, the code is placed on the baking tray.
The warm and humid place is the final fermentation, which is about twice as large as the original.
Sift the surface of the flour and mark the 'Ten' knife edge.
Preheated oven at 220 ° C. When the bread is put in, the oven sprays water to make steam (if you don't want steam, you can bake directly). Middle layer 190 ° C for 20 minutes. Steam bakes see the tips below.
* The general household oven does not have the function of making steam, so you have to find your own way: the pebbles (the heavy stones that can be sent can also be placed in the baking tray), the baking tray is placed on the top layer, and the oven is preheated together. The preheating time of the oven with stones is 20-30 minutes longer, and the stone is baked. After putting the bread, pour the boiling water on the stone and close the oven door to make steam. The amount of water should be small to ensure that there is a few seconds of water vapor. Don't fall too much. Not all evaporation will affect the oven temperature. The bread baked in the steam is evenly colored and crispy outside.