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Sunday, 20 September 2015

Banana Choco-Flake Bread 香蕉可可面包


Banana cake is not the only solution to salvaging over ripen babana. Mashed banana can be added to a yeast bread to bake a soft, moist and slightly dense yeast bread. Chocolate flakes from a pure dark chocolate bar also lend a nice faint chocolate taste to the bread :)

Yield: 4 mini buns in 25Lx8Wx9Hcm
Raw dough weight: 506g
Bread weight: 499g

Ingredients
100g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
50g banana paste 熟香蕉泥
30g raw sugar 黄砂糖
1/4 tsp salt 盐
25g beaten egg 
20g cold unsalted butter 冷无盐奶油

8g cold unsweetened baking chocolate
     100% cocoa, shaved *
225g bread flour 高筋面粉
25g top/cake flour 低筋面粉
3/4 tsp instant dry yeast 即发干酵母粉

* can be replaced by 1 tsp cocoa powder 

Some beaten egg for glazing

Directions
1. Use a fork to mash ripe banana into paste. Collect 50g of the banana paste for later use.


2. Shave cold baking chocolate (100% cocoa) into thin flake by using a kitchen knife.

3. Mix chocolate flake from (2) with bread and top/cake flour by using a hand whisk.


4. Pour cold fresh milk and condensed milk into the bread pan.


5. Add in the mashed banana.


6. Add in the raw sugar and salt.


5. Pour in the beaten egg and cold unsalted butter.


6. Add in the flour mixture from (3).

7. Dig a hole and pour in the instant dry yeast.


8. Place the bread pan into the bread maker. Select "dough" function and start the process.



9. The dough is ready.


10. Sprinkle some bread flour over both the work top and dough before inverting it out.


11. Flatten the dough to remove the trapped air. 
The dough maybe sticky, so wear a pair of disposable gloves to handle it.


11. Divide the dough into 4 equal portions and shape them into balls,




Coat the dough with flour and roll within the cup of your hand into a ball.


12. Place the finished dough into a 25Lx8Wx9Hcm tin mould lined with parchment paper.  Spray some water to the surface.


13. Allow the dough to proof in a closed oven for 50 to 60 minutes or till the dough rises to the rim of the mould.


14. When the doughs reaches 4/5 the height of the loaf tin, remove the tin from the oven.
Turn on the oven to 170 degree Celsius, and preheat for about 10 minutes.


15. Apply a thin coat of beaten egg as glaze.


16. Bake the dough in the oven for about 18  to 20 minutes, or till the top turns golden, at lower rack.



17. After the loaf has baked through, lift it out of the tin and cool on a wire rack immediately.




18. After the loaf has completely cool down, slice it with a bread knife :)






7 comments:

  1. Hello!
    May I know if there's any options instead of top flour cos I don't have it .. Thanks

    ReplyDelete
    Replies
    1. Hi Nancy, you can either use 25g of cake flour or bread flour. That means you can use a total quantity of 250g of bread flour in this recipe :)

      Delete
  2. Is it possible to replace condense milk with something else?

    ReplyDelete
    Replies
    1. You can try replacing it by 10g each of milk and sugar ^^

      Delete
  3. Hi..can i ask for step 11, do i shape the flatten dough into ball and then flatten the ball and roll it up like swissroll?

    ReplyDelete
    Replies
    1. Hi Karrine, after dividing the dough into 4 portions,
      first roll up the smaller portion like Swiss roll,
      fold half so the two ends touching each other, finally shape it into ball shape :)

      Delete
  4. Hi..can i ask for step 11, do i shape the flatten dough into ball and then flatten the ball and roll it up like swissroll?

    ReplyDelete

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