1. All ingredients prepared
2. Put the yeast in clean water and stir well for later use
3. Put cocoa powder in the flour; put in large pieces of banana without pressing into puree; put in chocolate chips; chop with a knife in advance; put in 4 grams of salt; pour in the yeast water
4. Use a spatula to mix the batter; the amount of liquid is large and it is very sticky, just use the spatula to mix well
5. Prove at room temperature for one and a half hours, and the dough is good.
6. Sprinkle the dry powder on the kneading mat in advance, take out the dough and place it on the chopping board; flatten the dough and vent it into a rectangular shape; stack the dough from the left and right 1/3 and the top and bottom 1/3
7. Cover the dough with plastic wrap and let it rise at room temperature for 50 minutes
8. The fermented dough is twice as large as the original
9. Sprinkle dry powder on the dough, squeeze the dough again into a rectangular shape; use a scraper to cut into 5 portions of the same size
10. Pinch the 2 ends of the dough with your hands and twist them in the opposite direction
11. Put all the twisted dough into the baking tray; spread the baking tray with oil cloth in advance
12. Cover the bread with plastic wrap and ferment again for 40 minutes, and the fermented bread is in place
13. Put the bakeware into the preheated oven with steaming and roasting mode, set the temperature to 230 degrees, and bake for one minute; cancel the steaming mode, reset the pure roasting mode of upper and lower pipe heating, set the temperature to 220 degrees, and set the time to 18 minute
14. Take out the bread when time is up; let it cool on the grill
Tips:The dough is very wet and sticky. A lot of hand powder is used. Steam bake for one minute to make the bread crust. The inside of the bread is very soft. If there is no steam mode, the oven will spray
