Cooking Steps

1. 

   Step1:You should use up the ripe bananas. The banana skin has spots. The aroma should be bette

2. 

   Step2:Peel the ripe bananas and put them into the mixing barrel of the che

3. 

   Step3:Use a hand-held cooking stick to make mud. 300g is the net weight, not the weight with skin. If I use a hand-held mixing stick to make mud, there will be losses. After beating, it will be 292g. If I press it with a fork, try to crush it as fine as possible

4. 

   Step4:Add salt, high gluten flour, whole wheat flour and yeast powder to the banana pure

5. 

   Step5:I use this brand for whole wheat flou

6. 

   Step6:Start the chef's machine and knead it for two or three minutes to form a dough. Turn the chef's machine to the third gear to make it smooth. It takes about eight minutes. Add butter, turn the first gear to make it two minutes to the third gear to make it six minutes. At this time, the dough should be very smooth and can pull out a thick film. That's enough

7. 

   Step7:Add black sesame seeds and play a few time

8. 

   Step8:The sesame can't be kneaded completely by the cook's machine alon

9. 

   Step9:Take out the dough and knead it by hand. Cover it with plastic wrap and ferment it to twice the size for the first time

10. 

    Step10:I'm a 28 degree starter for an hou

11. 

    Step11:Take out the fermented dough and divide it into two parts evenly. Roll the dough and cover with plastic film and relax for 10 minutes

12. 

    Step12:Roll out a dough first. Spread half of the cooked walnuts on it. Roll it up from top to bottom to form an olive shape

13. 

    Step13:Close up, squeeze tightly and put it down in the baking tra

14. 

    Step14:Another dough is also made. If it is slightly sticky during the shaping process, sprinkle a little dry powder

15. 

    Step15:The final fermentation is twice the size. I'm the oven with the fermentation function of 35 ℃. I put a cup of hot water in the oven. This time, I don't need to cover the plastic film. I sift the high gluten flour on the surface of the fermented dough and cut it as I like

16. 

    Step16:Bake for 20-22 minutes at 200 ℃ in the middle layer of the preheated ove

17. 

    Step17:Take it out immediately after baking, cool it and seal it for preservatio

18. 

    Step18:What you eat the next day can be put directly at room temperatur

19. 

    Step19:If you can't finish the other one, freeze it. When you want to eat it, take it out in advance and heat it back

20. 

    Step20:Put the banana meat and coconut oil in the basin and mash them with a for

21. 

    Step21:Add oatmeal, crushed almonds, dried cranberries, coconu

22. 

    Step22:Use your hands to grasp it. You can knead it into a ball

23. 

    Step23:Weigh the total amount. Then divide it into 10 parts and knead it into groups

24. 

    Step24:Press the pancakes into 8cm and drain them into the baking tray. If the baking tray is made of tin paper, it will not stick. Use oilcloth

25. 

    Step25:In the ove

26. 

    Step26:

27. 

    Step27: