Illustration of banana packing
1. The ripe bananas are scratched into mud;
2. In addition to butter, all materials are put together and kneaded until the surface is smooth and thick film can be pulled out;
3. Add butter, knead until the dough can pull out thin film, put the whole circle into the basin, cover the plastic film and ferment to twice the size;
4. Brush butter on the inside of the deep baking pan;
5. The fermented dough is divided into 30-40g small dough embryos, which are rounded and put into the baking pan;
6. The fresh-keeping film was fermented to 1.5 times of the original;
7. Brush the surface of the egg embryo with good fermentation liquid;
8. Cut the banana into thin slices, put it on the top of the bread, sprinkle with coarse granulated sugar, preheat the oven at 180 ℃ and bake for 20-25 minutes. When baking for 15 minutes, pay attention to observe the surface of the bread. When the surface is golden, cover it with tin foil to prevent excessive coloring.
