香蕉和巧克力的绝妙搭配一定要尝试一下，之前经常做香蕉片巧克力酱的三明治，这次直接把两种材料融合进吐司中，丝丝入扣的滋味更加美妙。
【烘焙参数】
分量：2个
模具：三能250克吐司模（SN2085，16×9.4×7.7cm）
烘焙温度和时间：下层，上下火180度，35分钟
用料
面团
高筋面粉
280克
全蛋液
28克
淡奶油
28克
香蕉泥（具体见小贴士1）
84克
牛奶
84克
酵母
3克
3克
细砂糖
20克
黄油
15克
辅料
淡奶油
35克
黑巧克力
35克
香蕉可可吐司的做法
- 面团材料混合搅拌至完全阶段。（面包机揉面15-20分钟后加黄油，继续揉10分钟，共用时25-30分钟）
- 直接分割成6份，滚圆后松弛10分钟。
- 将面团擀成椭圆形。
- 翻面后转90度。
- 压薄底边。
- 抹上巧克力奶油酱（做法具体见小贴士2）。
- 自上而下卷起。
- 依次做好6个，然后3个一组摆在一起，准备编辫子。
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- 先将面团如图所示交叉在一起。
- 从中间朝下编辫子。
- 翻过来，将上半部分同样编好。
- 做好两个辫子，放入吐司盒。
- 最后发酵至9分满。
- 表面喷一层清水，然后擀面杖一头蘸水，粘上白芝麻，点在面团凸起处。
- 放入预热好的烤箱下层，上下火180度，35分钟。表面上色至满意程度加盖锡纸。
小贴士
1、用料表中的“香蕉泥”是取熟透香蕉（外皮表面有细小黑点、果肉完好为佳）用料理机打成泥，也可以用勺子压，但料理机更省力便捷，成品也更为细腻。
2、巧克力奶油做法：黑巧克力切碎，和淡奶油混合小火加热，边加热边搅拌，巧克力融化后即刻关火，继续搅拌至顺滑状态，放凉后食用。
3、面粉吸水性因品牌、温湿度等因素存在差异，初次和面建议预留10-15克液体，视面团情况添加。
3、用料中的糖油量并非固定，各位可依口味自行调整。
4、烘烤时间仅为参照，各位可依据平时使用习惯进行调整。
5、本款面包使用的工具为面包机、平炉烤箱和普通吐司模，故无法给出厨师机、风炉和低糖吐司模使用参数，敬请谅解。
