Raw materials: banana puree 200g, high flour 300g, salt 5ml, yeast 10ml, egg yolk 1g, sugar 15ml, olive oil 10ml, and milk powder 25ml. Practice: 1, three ripe bananas mashed; 2. Put all ingredients except olive oil into the bread machine, select the sweet bread program, and add olive oil after the flour is caked; 3. Ferment the kneaded dough for the first time; 4. Press a pit to finish the first fermentation without rebounding (hehe ~ look, I pressed two pits); 5. Divide the dough into small pieces every 100g, round them (the shape can be arbitrary, the buns are easy, hehe ~ occasionally lazy), put them in a baking tray with tin foil, and put them in an oven for the second fermentation; 6. If the fermented dough swells, then take out the baking tray, preheat the oven and bake at 190 degrees for about 25 minutes.