Chocolate Banana Tofu Cream Bread

Ingredients

주재료 > Cake Rice Flour 56g, Bread Flour 140g, Unsweetened Cocoa Powder 8g, Dry Yeast 16g, Salt 4g, Sugar 8g, Water 115ml, Vanilla Extract 30g, Egg 16g, Unsalted Butter 22g Tofu크림 > Banana 98g, Tofu 33g, Unsweetened Cocoa Powder 12g, Allulose 30g 부재료 > Beaten Egg 약간, Unsalted Butter 약간

Instructions

1. 1

   Add cake rice flour, bread flour, unsweetened cocoa powder①, dry yeast, salt, sugar, water, vanilla essence, and egg to a bowl and mix, add unsalted butter and knead until it forms a single mass, then let it proof at room temperature for 30 minutes.

   
2. 2

   Lightly blend banana, drained tofu, unsweetened cocoa powder②, and allulose until no large lumps remain to make tofu cream.

   
3. 3

   Divide the dough into 40g pieces, round, and let it rest at room temperature for 15 minutes.

   
4. 4

   Shape the dough, place on an oven pan, and let it proof a second time for 20 minutes at 30°C.

   
5. 5

   Brush with egg wash and bake in an oven preheated to 175°C for 12 minutes, then remove and cool completely.

   
6. 6

   Fill a piping bag with the tofu cream, fill the bread with 40g each, and brush with unsalted butter to finish.