Banana buns
Overview
Recently, I have been overflowing with childlike innocence. I am not doing my job properly and am always making dolls. Maybe I am rejuvenating myself. Hehe😜😜
Tags
Ingredients
Steps
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First, weigh out 80 grams of warm water, 3 grams of yeast, and 10 grams of sugar.
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Take half of 200 grams of flour, add 30 grams of cooked pumpkin puree, and knead with yeast water into a smooth pumpkin dough.
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Knead the remaining half of the ingredients into a smooth plain dough.
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Separate the kneaded two-color dough, cover tightly and let rise for half an hour.
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After half an hour, take out the original dough, flatten it and deflate it, and divide it into equal parts.
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Roll it into a thick cylinder as long as your tail finger, pinch both ends thin, and then use the back of a knife to make a mark.
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Take out the pumpkin dough, flatten it and deflate it, then roll it out and use a round mold to press out a thick disk. (Don’t make the dough too thin)
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Then press the dough sheet into 3 small pieces. As shown in the figure
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Take a piece of white dough, cover it with 3 pieces of yellow bread, and pinch it halfway. Pinch out the tail a little to make it more realistic. As shown in the figure
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Slightly open the pumpkin slices, like tearing apart a banana 🍌.
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After styling, let’s take a side shot.
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Arrange all the shaped banana dough embryos into the steamer at intervals, cover tightly and ferment until almost doubled in size.
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Pour water into the pot and bring to a boil. Add the fermented dough and cover tightly. Steam over high heat for about 10 minutes, then turn off the heat. Simmer for 5 minutes before opening the lid.
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Finished product.
