The master said that banana and chocolate are perfect match with whole wheat bread, so I started to think about it. I think banana and yogurt are good friends. Whole wheat and sesame are good friends. If these good friends are all together, what will happen? What about the situation? The oil-free egg-free European style bread does not have the gorgeous appearance of a tabletop or Japanese bread, but this product is not good, only cut one piece, into the mouth, a coffee or milk... At that time, you will I know that everything is fine, flowers are blooming, people are loved, don't you want to arrange this wonderful moment in the next morning?
Mix all ingredients except chocolate to no agglomeration
Add black sesame
Add chopped chocolate and mix well
50 degree fermentation 1 hour
Remove the hair from the double-dough dough vent round cover and awake for 15-20 minutes.
Rattan mold dry powder
Put the bread roll into the rattan mold with a pinch-up mouth (caliber 20cm rattan mold)
Cover with plastic wrap and ferment for 50 minutes to full mold
Gently buckle the dough in the mold on the baking sheet
Use a blade to cross the surface of the bread
Preheat the 180 degree oven in the oven for 40-45 minutes
Since this is the original recipe of Ben Guliang, it is also the first time to do it. Simply tell the feeling of dough and baking: 1 This bread yoghurt and banana are relatively large in proportion, the dough is wet, and it is necessary to prepare some dry powder to handle the dough to avoid the dough being difficult to handle. 2 The large use of banana and whole wheat flour will make the dough more difficult to ferment than the dough of ordinary pure high-gluten flour. Therefore, before the dough is twice as large, don't worry, wait patiently for the dough to change. 3 Because it is a loaf of whole dough, it takes a long time. The baking time must be enough to ensure that the bread center is also roasted and mellow. You need to carefully observe the change of the dough during the baking process. Otherwise, Easy to paste. 4 The bread is relatively large. It is best not to cut it before the temperature of the bread center drops below 40 degrees, because the inside of the bread is still fermenting and changing after it is released. At this point, some substances will be produced, and eating them will be detrimental to the body. The best way to eat this bread is to bake it within 24 hours of baking and bake it back. The mellow taste is pleasant.