For the consumption of bananas (*^__^*)
All materials except butter, 20 minutes
Add butter and cook for another 20 minutes to the expansion stage and ferment for 1 hour.
The fermented dough was vented, rounded and allowed to relax for 15 minutes.
The loose dough is rolled into a rectangular dough piece and the bottom edge of one end is pressed thin.
The banana is cut into pieces of about 5 mm and discharged onto the dough.
Rolled from top to bottom and cut into small pieces of about 3 cm.
Put in the paper film and squeeze it slightly with your hand. The second fermentation in the wet place is twice as large.
After the second hair is finished, brush the egg liquid.
180 degrees, roast for 15 to 20 minutes.
Different brands of flour have different water absorption. The flour I used was not very absorbent. At first I used 300 grams of flour. Later I looked too wet and added about 30 grams to get in. Therefore, you can add the flour at the beginning without having to add it all. Leave a margin and add it.