Whole wheat flour: 400g

Gluten: 40 grams

Dry yeast: 5g

Salt: 4g

Banana: 1

Specific steps:

You need to prepare one night in advance. Iron the clothes first.

① Mix 400 g whole wheat flour and 350% hot water evenly.

② Cover with plastic wrap and refrigerate overnight.

The next morning

① Take out the dough, then add 40g gluten, knead it, knead it, almost feel that the dough is not sticky, but it feels a little hard.

(2) Put it in the refrigerator for 30 minutes.

③ Take out, add 5g yeast and 4g salt, and knead for about 10 minute.

(4) Round the dough, put it in a pot, cover it with plastic wrap and ferment 1 hour (I use the fermentation function of an electric steamer. )

⑤ Double the size, knead until the dough is exhausted, and then divide it into three uniform round dough.

6 roll into a circle, roll up.

⑦ flatten again and roll into strips.

Spread banana puree on it, roll it up, and close the sides (like a big zongzi, hahaha).

Pet-name ruby fermentation for the second time. Put the three dough rolls into the toast box and ferment for about 60 minutes until the toast box is almost filled.

Attending the oven at 200 degrees for about 30 minutes ~