Chocolate Banana Bread (no Mixer)
Ingredients
- 250 gr High Protein Flour
- 50 gr sugar
- 4 gr Instant Yeast
- 1 Egg+Liquid milk up to 180 ml
- 30 gr Melted Butter
Stuffing
- 5 Ripe Plantains, stir-fry with margarine
- Chocolate jam to taste
Grease Before Oven
- Liquid Milk to taste or 1 Egg Yolk + 1 Tbsp Sweetened Condensed
Spread After Cooking
- Butter to taste
How to make
- 1. Mix flour, sugar, instant yeast, mix well.
- 2. Enter the egg + milk mixture and melted butter, mix until smooth using a spoon or spatula. Cover with plastic wrap or napkin, let stand 50-60 minutes until fluffy.
- 3. Deflate the dough (hand first with butter so it doesn't stick) then round it.
- 4. Divide the dough into 10 parts (kurleb @ 50-52gr) rounding or round the dough. Roll out the dough, then fill it with stuffing and roll it up (do the sequence starting from the first round).
- 5. Arrange the bread on a baking sheet that has been lined with parchment paper, let stand until it has doubled in size, about 30 minutes.
- 6. Brush the surface of the bread with liquid milk or egg yolk, oven at 170'C for 20-25 minutes. Customize individual ovens.
- 7. Once cooked in a hot state, immediately brush the surface of the bread with butter.
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