Cooking Steps

1. 

   Step1:Prepare the materials. Today, I've added bananas in particular. It's better to choose the ones that are slightly cooked.

2. 

   Step2:Peel the banana directly. Cut it into small pieces and put all the materials into the chef's machine. Mix it evenly at low speed and then turn it to high speed to beat

3. 

   Step3:The whole process is about 11 minutes. The dough can be pulled open with a relatively tough film. The edge of the hole is also relatively smooth. The dough feels warmer than the hands.

4. 

   Step4:The dough is a little round. Put it in the basin. Cover with plastic wrap and ferment at room temperature.

5. 

   Step5:It's early autumn now. It takes about 50 minutes to start. The fermentation volume is obviously increased.

6. 

   Step6:Exhaust the fermented dough. Use an electronic scale to separate four small dough. Each dough weighs 80g. There will be a lot of dough. Let's wait and make bear's ears. Cover 80g round dough with plastic wrap. Relax for 15 minutes.

7. 

   Step7:Use the rolling pin to roll out the rolling lengt

8. 

   Step8:Turn over. Roll up from top to bottom horizontally. Finally, the growth bar. Roll your hands out gently.

9. 

   Step9:Wrap the dough around the mold. Close it down. 35 degrees into the final wake-up.

10. 

    Step10:The volume of the finished dough is obviously larger. If you press it by hand, the dough will not rebound obviously, that is to say, the dough is fermented. Divide the small dough into 8 small balls. Stick a small amount of water. Stick the bear's ears to the dough. Finally, brush all of them with a thin layer of egg liquid.

11. 

    Step11:Preheat the oven in advance. Put the loaves in the oven. Bake the middle layer at 170 degrees for 13 to 15 minutes. Take out the rolls after baking and cool them slightly.

12. 

    Step12:Use toothpick to stick on the melted black qiaoke. Draw the facial features of Winnie bea

13. 

    Step13:At the end of the day, I'll squeeze in the cream.