Banana chocolate pecan bread
By VicentaLakin
Recipe Recommendations
- bread flour 370 grams
- low powder 50 grams
- yeast 4 grams
- salt 4 grams
- fine sugar 20 grams
- milk 150 grams
- banana puree 160 grams
- butter 35 grams
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Banana chocolate pecan bread
1
Fresh bananas。
2
Get the banana nut 160 grams。
3
Squeeze into mud and pour into a bread bucket。
4
Add milk。
5
Add bread flour, low powder, sugar, salt, cocoa powder, yeast。
6
The bread machine rubs the face, and a face rub is inspected and the film is removed。
7
Add softened butter and continue to run a lasagna program。
8
Look at the noodle, pull out the film。
9
The noodles are organized and fermented directly in the bakery。
10
The fermented pasta becomes 1.5 times larger, and the finger-tiped flour piercs it, and the small hole doesn't turn back means it's fermented。
11
Good noodles take out the exhaust。
12
It is divided into four equals, rounded and covered with wet cloth for 15 minutes。
13
Take a nice, loose noodle and open up an ellipse。
14
Turn over, press the bottom。
15
Put some black chocolate in the code and spread the right amount of ripe walnuts。
16
From top to bottom。
17
Close the interface。
18
Keep your mouth shut and line it down。
19
The last fermentation in the warm and wet, this is the fermented noodles。
20
Surface-screened flour。
21
Draw a few blades on the surface。
22
A preheated 180-degree oven in the lower of the lower shelf, with a fire up and down, for about 25 minutes。
23
Roast and then move to the grilled net and dry。
24
It's not completely cool. Chocolate's soft when it's sliced。
25
The finished product。
26
The finished product。
27
Super delicious。