1. Prepare 70 grams of bananas and mash them with a spoon.
2. Add liquids such as egg, milk and banana mash into the bread machine.
3. Then add all the bread ingredients except the butter, start the kneading process to the end.
4. After the end, add butter that has softened at room temperature, continue to start the kneading program to the end, and mix the noodles twice.
5. The dough is made basic and fermented to double its size. (Use the time for the yeast dough to cook the filling)
6. Put all the ingredients of the filling into the milk pan and stir until there are no particles, put on the stove, and simmer on a low heat until the paste is out of the heat.
7. Put it in a piping bag for later use.
8. Take out the fermented dough and knead it flat and vent it. Divide it into 9 parts. Cover the loosen with plastic wrap for 15 minutes. I divided only 6 parts out, and put the other parts in other molds.
9. After 15 minutes, roll each small dough into thick slices, squeeze into the filling, roll up and pinch tightly. (Keep the rest for later and squeeze the surface for use)
10. Roll into a crescent shape and squeeze the two pieces into a banana shape.
11. Put all the shaped banana noodles into the baking tray, put them into the oven to start the fermentation pan, add warm water to the bottom, and heat the noodles twice for 40 minutes to double their size.
12. Take out the second-fried noodles, squeeze the fillings on the surface, and preheat the oven 180 degrees.
13. Put the squeezed banana dough into the middle of the oven and bake it at 180 degrees for 15 minutes. Immediately release the mold and cool down.
14. Finished product.
Tips:The baking temperature depends on your own oven, and the dough must be mixed twice.
