Step 1

Heat and melt the butter and set aside;

Step 2

Add 250 grams of all-purpose flour to a large bowl, add 8 grams of sugar and 3 grams of salt and stir well, then add 140 grams of warm water, stir into a flocculent shape while pouring, and then add 10 grams of melted butter to knead into a ball, because it is more sticky, it is not easy to make a smooth dough, first cover the dough with plastic wrap and let it rest for about 15 minutes;

Step 3

The surface of the awakened dough will be smooth after a few kneading, no need to knead hard, and divide it into 4 parts evenly;

Step 4

Knead the dough into a circle, brush with melted butter, cover with plastic wrap and let it rise for about four hours; (Because the time is too long, it is recommended to make a refrigerator overnight at night)

Step 5

Slice the banana when the dough is about to rise, add condensed milk and press it into a puree for later use;

Step 6

Take a proofed dough and dip some butter on top;

Step 7

Roll it into transparent sheets with rolling surfaces;

Step 8

Put an appropriate amount of banana puree in the middle of the dough, then fold the four sides towards the middle, pay attention to each side should be folded to the middle, brush with butter on top;

Step 9

After the four cake embryos are wrapped in the filling, they are left for a second fermentation for about 20 minutes;

Step 10

Heat a non-stick pan over medium heat, coat a little butter on top, melt the butter and slowly fry it until the surface of both sides is golden brown, cut into thin slices and eat!