Banana Mantou-fancy Pasta

Name: Banana Mantou-fancy Pasta
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour 1; About 50g water; 1g yeast; 5g Sugar; 100g Flour 2; About 40g Pumpkin puree

by Chami

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I have seen a fondant banana before. It is so cute and I like it very much. So the banana version of the steamed bun was derived. "

Ingredients

100g Flour 1
About 50g Water

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1g Yeast
5g Sugar

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100g Flour 2
About 40g Pumpkin Puree

Banana Mantou-fancy Pasta

1. Combine material 1 into a smooth dough, and material 2 into a smooth dough. Let stand for ten minutes

2. Divide the white dough into 11 evenly, knead it into a pointed shape, and cut a line with a dividing board, as shown in the figure.

3. Roll the pumpkin dough flat (not too thin, almost 4mm) using a round dumpling mold, and press out three flaps

4. The two petals are joined together, and the white dough is wrapped in the middle

5. Then knead it and knead it halfway.

6. Squeeze the other petal in the same way, pinch it halfway, and make a small pointed end with the pinched end as the bottom. (Pictured)

7. Bend the pumpkin petals slightly to make it look like a banana

8. Here is a front view. This one uses one shot. After shaping, ferment for half an hour at room temperature in summer, and half an hour in the oven at 30 degrees in winter, and steam for ten minutes.

9. After steaming, use a food coloring pen to add color to the bottom of the banana. A few black spots can also be dotted on the banana peel, which will be more vivid.