Cakes, bakes and silly mistakes

  This is another venture in my bake off challenge, my sweet dough technical bake. For this one, my wife chose a couronne, which is a bread made a bit like a Chelsea bun but, instead of slicing it into rolls, it is cut through the centre longways and the two pieces twisted together to form a elegant crown. I decided to use this as an opportunity to use up some ingredients I have had for a while and opted for stem ginger, which is a flavour perfectly complimented by banana and white chocolate.  Recipe - Makes 1 (Serves 10) For the dough:  250g strong white bread flour  7g fast action dried yeast  5g salt  20 g butter, diced  15 g caster sugar  1 egg, beaten  60ml milk, warmed 80ml water  For the filling:  50g butter, softened  40g light muscovado sugar  2 pieces of stem ginger, diced 50g white chocolate, chopped 1 banana, thinly sliced  Put the flour in a bowl and tip the yeast to one side and the salt and sugar to the...