Main Ingredients

Peanuts and soybean dregs

Amount

Low gluten flour

300g

Banananas

3

Sugar

15g

Low-gluten powder

5g

Black sesame seeds

Pick up a little

Steps

1. Prepare the low gluten flour, if you don't have low gluten flour at home, regular flour will also work, or a 3:1 ratio of regular flour and glutinous rice flour is also good. Prepare the sugar.

2. Pour the bean curd into the flour until you feel you can form a ball, not too hard.

3. Divide the dough into small, evenly sized portions

4. Peel and chop the bananas and add the sugar, add a small amount of flour and mix well. The addition of flour will make the filling tastier and will not cause the bananas to oxidize.

5. Wrap the dough around the banana traps in the same way you would wrap a bun

6. The dough is on the softer side, so it's very easy to wrap. It's also not sticky.

7. Press the black sesame seeds on the board, front and back. If your pie is too dry to press the sesame seeds, you can apply some water before pressing.

8. Heat the oil in a wok, turn off the heat and add the pies in order.

9. Fry the bottom for 8 minutes, then turn over and continue to fry for 10 minutes. Remember to keep the heat at a minimum

10. After frying, plate up. Smells super fragrant ah

11. Cut a look, the inside of the banana trap is simply too delicious. The first thing you need to do is to try it out