ingredients (makes 5)

banana flesh
100g pau/hong kong flour
10g caster sugar
50g milk
3g coconut oil
1g instant dry yeast

banana skin
100g pau/hong kong flour
55-60g pumpkin puree
3g coconut oil
1g instant dry yeast

finishing
very little bit of cocoa powder + water (mix into a paste)
食材
(可做5条香蕉)

香蕉肉
包粉/香港粉 100克
细砂糖 10克
牛奶 50克
椰油 3克
即溶干酵母 1克

香蕉皮
包粉/香港粉 100克
南瓜泥 55-60克
椰油 3克
即溶干酵母 1克

收尾
少许可可粉 + 少许水 = 可可酱 (真的无需太多)

Directions/做法

prepare both dough by mixing all ingredients together. knead till pliable
准备面团~ 食材混合、和面揉至光滑即可

divide dough into 5 equal portions
knead banana flesh dough into 5 long and thin rope (apologies, forgot to take picture ~ see picture below for reference)
面团分割成 5等份
香蕉肉面团揉成细长条(哎呀抱歉、又忘了拍照~可直接参考下图)

roll banana skin dough into a rectangle shape
brush a little coconut oil (not stated in recipe) in the middle portion of dough (DO NOT BRUSH SIDES)
place in banana flesh dough
wrap and seal seams well
香蕉皮面团擀成长方形
中间刷上少许椰油(食谱外)~切勿刷到边边
摆入一份香蕉肉面团~封口捏净

roll out both sides of banana skin dough
香蕉皮面团两端搓细

dot or colour surface of banana with cocoa paste (i used my finger to dot and brush)
allow to proof till 1.5x in size
香蕉皮点上可可酱(我用手指乱涂鸦)
发酵至1.5倍大

place proofed dough into a pot of boiling water
steam over high heat for 4 min 10 secs
turn off heat and allow to sit inside for another 4 min before uncovering
(steaming time is for reference only)
锅里烧热水后摆入发酵的面团
以大火蒸 4分10秒
熄火~焖 4分钟再开盖儿哈
(蒸煮时间仅供参考)

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