Cake Topping
2 cups all-purpose flour
1 cup water
2 tablespoons unsalted butter
4 ripe bananas, sliced 0.5 cm thick
Mooning Dough
2 and 3/4 cups all-purpose flour
1 cup water
1/2 cup unsalted butter
1/2 cup oil
2 teaspoons active dry yeast
1 teaspoon vanilla extract
4 large eggs
Baking Accessory
Refrigerator with a diameter of 28 cm and height of 6 cm
Cake Topping
2 cups all-purpose flour
1 cup water
2 tablespoons unsalted butter
4 ripe bananas, sliced 0.5 cm thick
Mooning Dough
2 and 3/4 cups all-purpose flour
1 cup water
1/2 cup unsalted butter
1/2 cup oil
2 teaspoons active dry yeast
1 teaspoon vanilla extract
4 large eggs
Baking Accessory
Refrigerator with a diameter of 28 cm and height of 6 cm
Cake Topping
1
In the refrigerator, mix the flour with water and microwave at high power for ten minutes
Remove and mix
2
Heat again in the oven and leave for another ten minutes or until the caramel is golden brown
Remove and add butter
Mix well
Assemble the banana slices at the bottom of the refrigerator and reserve
Dough
1
In a blender, beat the eggs with flour until a clear mixture is obtained
Add butter and oil and blend for one minute
2
Add all-purpose flour, yeast, and vanilla extract and mix carefully
Transfer to the refrigerator with the caramel and microwave at high power for ten minutes or until the batter is firm
3
Leave to rest inside the microwave turned off for another ten minutes
Remove and unmold.
