Sunday 20 December 2015

Natural Yeast Banana Milk Choco Walnut Bun 天然酵母香蕉奶核桃巧克力面包

Added Korean banana flavoured milk to the dough to give the bread a very faint banana scent. The softened chocolate and crunchy walnut bits were the centre of attraction :)

Yield : 9 buns in one 20 cm square pan
Bread weight: 446g
Raw dough weight: 427g

Natural Yeast (100% hydration)
Day Temperature: 28 degree Celsius 
20g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour

Click the link for the method of cultivating natural yeast:

1. Feed the room temperature natural yeast poolish dough with 10g each of cool boiled water and bread flour. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.

Immediatley after feeding,

2 hours after feeding, the poolish dough has grown more than double. 

2. Collect 40g natural yeast for later use, and keep the remaining back to the fridge if you would not be using it in the next 2 to 3 days. Otherwise, just cover it, and leave it in room temperature.

Bread dough
110g cold banana milk 冷香蕉牛奶 
20g condensed milk 炼乳
20g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
20g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉

15g top/cake flour 低筋面粉
40g poolish dough* 天然酵母面种*
1/2 tsp instant dry yeast 即发干酵母

* 40g of poolish dough can be replaced by 20g of fresh milk and 1/4 tsp instant dry yeast

* 40g 的天然酵母面种可由20g的牛奶和1/4茶匙的即发干酵母取代

20g walnuts
20g semi-sweet cooking chocolate

1 tbsp whipping cream 动物性鲜奶油

1. Bake walnuts in an oven toaster at 120 degree for about 20 minutes till frangrant. Crush the nuts into smaller chunks. Set aside.(,

2. Pour cold banana milk, and condensed milk into the bread pan.

3. Add in beaten egg.

4. Add in sugar, salt and cold butter.

5. Pour in bread flour, top/cake flour and the poolish dough.

Adding the natural yeast poolish dough

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

7. Place the bread pan into the bread machine.

8. Select "8" Dough Kneading function; and press "Start".

9. The dough is ready.

10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

11. Divide the dough into 9 equal portions, about 47g each. 

12. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.

Cover and let the dough balls rest for 15 minutes.

13. Take a dough ball and roll it into a flat round dough.

Add in the chocolate and walnut chips.

Wrap up and seal.

Roll into a round ball shape.

Coat lthe dough with some flour and arrange the doughs in a 20cm square pan lined with parchment paper.

14. Give the doughs a few pumps of water and transfer to a closed oven to undergo second proofing for about 45minutes, or till the doughs almost double in size.

15. After the proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius.
While waiting, slit 3 shallow cut over the top by lightly gliding the knife over the surface.

Brush some whipping cream over the top of dough. 
You can also use milk to brush.

16. Bake at the lower rack of the oven at 170 degree Celsius for 20 iminutes, or till the crust turns golden.

17. Allow the loaf to cool down completely before enjoying it :)


  1. Hi may I know if the bun still soft until the next day? Because mine turned a little hard the next day and I used homemade natural yeast too ,not sure why ? but after reheat with airfryer it turned out very soft and nice , I like natural yeast bread because no smells of the instant yeast .

    1. Hi, I left one bun in room temperature till today (2nd day), and it is still soft. Homemade bread usually will start to harden, especially the outer layer, from 2nd day onwards. After spraying with some water, reheating will bring back the softness of the bread.
      Avoid exposing the oven hot bread to draft, this will help in preventing the bread from drying up too soon :)


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