香蕉餐包Banana Buns

這個餐包長得像香蕉、聞起來像香蕉、吃起來也很香蕉，而且冷熱皆宜喔！
外層黃金焦香，麵包鬆軟包著甜而不膩的滑順卡式達～整個很像東京Banana麵包進化版啊！
The bun looks like banana, smells like banana,  tastes like banana and could be served either warm or cold.
It has a caramelized shell and the bread is soft and fluffy, filled with smooth custard. The bun is the bread version of Tokyo Banana.

食譜改寫自Recipe adapted from： Flora (多多開伙）
份量： 15顆

 Ａ. 熟香蕉     210g
 Ｂ. 高筋麵粉     375g
 Ｃ. 低筋麵粉     75g
 Ｄ. 鹽     3g(2/3小匙)
 Ｅ. 糖     45g
 Ｆ. 乾酵母粉      8g(2+2/3小匙）
  G. 溫牛奶      130±20g（依香蕉軟度與麵粉品牌而異）
 Ｈ. 卡式達醬      300~400g
 Ｉ. 蛋液       適量

ripe banana     210g
bread flour     375g
cake flour     75g      (you can replace bread flour and cake flour with 450g all-purpose flour)
salt    3g(2/3tsp)
sugar    45g
dry yeast     8g(2+2/3tsp）
warm milk   130±20g(depend on the brand of your flour and how ripe the banana is )
custard       300~400g
egg wash(egg yolk+1tsp water)



作法Steps：
1. 將A壓成泥，與B C D E F混合
Mash the banana and mix with flour, salt, sugar and dry yeast.
2. 把2/3的G倒入1.中，拌合成麵團
Pour 2/3 of the milk into the mixture and combine the ingredients into a dough. 
3. 如果你有揉麵機，就將剩下的Ｇ倒入，讓機器運轉約12分鐘;如果沒有機器，將麵團放在灑一層薄薄麵粉的桌子上揉，並且分次將剩下的Ｇ揉入（一次一大匙）。一開始會一團糟，但是當你一直揉，麵團就會慢慢將水吸入。揉到當麵團跟耳垂一樣軟時停止，大概揉20分鐘
If you have a stand mixer, add rest of the milk at a time and use the dough hook to mix for about 12 minutes. If not, knead the dough on a floured surface. Add the rest of the milk into the dough a table spoon at a time while kneading it. At first, it should be massy but as you knead, the dough would absorb the liquid. You can tell the dough is done when it becomes as tender as your earlobe. The  kneading process takes about 20 minutes.
4. 將麵團放在抹一層油的大碗中用濕布蓋著，放在溫暖的地方發酵一小時，麵團會變兩倍大Place the dough into a large greased bowl and cover it with wet towel. Let the bread rise in a warm place until doubled in size, about 1 hour.
5. 壓麵團使空氣排出，將麵團分成15球，將每一球麵團光滑面往外翻，在底部收口捏緊。用濕毛巾覆蓋，讓麵團休息
Punch down the dough and divide into 15 portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Cover the balls with wet towel and let its set.
6.麵團休息15分鐘後，將每顆球桿開成橢圓形，在中間放約1.5大匙的Ｈ，然後從中間開始包，往兩邊包緊（如圖）。確實包緊不然烘烤時餡會爆出來，別忘了使麵團有一點香蕉的弧度
After the balls sit for 15 minutes and relax, roll each piece into a oval. Place about 1.5 tablespoon of the custard into the center of each piece, join the dough cross the filling and seal to make a tidy packet enclosing the custard(as the pictures). Make sure the bun is tight or the fillings would come out when baking. Slight bent the banana buns.

7. 將包好餡的麵團收口朝下，最後發酵45分鐘直到兩倍大

Place the filled buns, folded sides down, on the prepared baking sheets, set rolls aside until they double in size, about 45 minutes

8. 將剩下的Ｈ放入密封袋中並剪下一個角形成小洞。將每個麵團刷上蛋液，在表面擠三條卡士達線做出香蕉的條紋
Put the remaining custard in a zip bag and cut of a corner to make little hole. Brush each bun with egg wash, draw three lines of custard to make the streaks of the banana. 

9.於180℃的烤箱中烤12分鐘
Bake for 12 minutes in the preheated oven at180℃/355℉.