Mix banana cheese stuffing except bananas evenly. Dice the banana, add it into the cheese stuffing and stir well.
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In order to keep the integrity of banana pulp as much as possible, don't pinch or press it when stirring. It is suggested to use the action of crushing and stacking, and repeat it until it is mixed evenly.
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Mix the dough materials except butter, grind bananas into mud with a fork, add them together, and stir until a slightly thinner fascia can be extended.
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Add butter and continue stirring until it is finished.
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Put the dough into a container and perform basic fermentation at room temperature.
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Hair grows to 2-2.5 times its original size.
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Divide the dough into 8 equal parts, knead and relax for 20 minutes.
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Roll the dough into a rectangle and turn it over.
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Apply a proper amount of diced banana cheese on the surface, and don't touch the seams on both sides and the bottom.
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Roll the dough into a roll from top to bottom, and pinch both ends and the bottom seam.
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Dough is placed in pairs and crossed.
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Tighten the screw, pinch both ends to close.
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Put the molded dough into a mold and conduct the final fermentation in a warm and humid environment (32℃).
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Sent to the mold, nine minutes full.
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Put it in the middle and lower layers of the preheated oven, bake at 170/220℃ for 28 minutes, demould immediately after taking out the mold, and brush a proper amount of softened butter on the surface while it is hot.
Remember to look at the following tips!
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Look at the section.
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