1. Put all the materials into the bread bucket, set up the kneading program, and start;
2. Knead to pull out the film;
3. Basic fermentation of the dough;
4. When the dough is twice as large, insert it with a finger moistened with high flour. The small hole will not rebound and the basic fermentation is over;
5. Divide the dough into 7 portions, each about 65 grams, round separately, cover with plastic wrap and let it rest for 10 minutes;
6. Roll the dough into a rectangle;
7. Spread hazelnut chocolate sauce;
8. Put on the sliced banana pieces;
9. Roll up from top to bottom, pinch the mouth tightly;
10. Move the bread to the baking tray;
11. Put the baking tray in the oven, put a small bowl of hot water, set the fermentation function, and carry out the final fermentation;
12. Select "Bake up and down" in the menu, preheat 170 degrees, put the bread in, and bake for about 18 minutes.
Tips:1. Cut bananas into chunks as much as possible and put them in.
2. The water absorption of flour is different, and the amount of liquid can be increased or decreased according to the water absorption of the own flour.
