Black Sugar Banana Cheese Bread

Black sugar banana cheese bread


Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min

Intermediate dough
Crown legend bread flour 300g
Fresh Yeast 5g
Water 180g
Ambient 2h -> Frozen

Main Ingredients
Active bread flour 400g
Crown legend bread flour 300g
Fresh yeast 30g
Granulated sugar 80g
Salt 18g
Arla whipping cream 100g
Condensed milk 50g
Mashed soybean 150g
Water 330g
Unsalted butter 60g

Black sugar banana cheese
Fruit Dough 1000g
MZT Banana cheese 200
Black sugar pineapple 100
Chocolate beans 150

Black sugar pineapple
Unsalted butter 70
Bread flour 100
Black sugar 50

1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat till 80%.
3. Add in mashed soybean and butter.
4. Add in black sugar banana cheese and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.

Note: this recipe provides the basic guideline to make your own delicious black sugar banana cheese bread. Adjust temperature accordingly. This is one of our favourite breads from Master Chef Chen.