[tomato formula] French Caramel Banana Pie

[tomato formula] French Caramel Banana Pie

Introduction:

"In Xi'an, the feeling of tomato Xiaobian is not autumn. Feel directly from the summer transition to a cold, hot season, at this time, you can use a few days, you can experience all the four seasons, yes, Xi'an is that you want to several degrees of the city, hee hee, these days of Xi'an, has let me feel the cold winter days, almost floating a snowflake. How can we not add heat in such weather? Sweet Caramel Banana with cheese thick mellow, and crisp to the heart of the pie skin, you heart

Production steps:

Step 1: make pie skin: mix butter, salt, sugar and vanilla seeds, beat with electric beater until white

Step 2: add the egg liquid in several times, stir evenly, mix thoroughly each time, and then add the next time

Step 3: mix all the powders and sift them into the mixture

Step 4: mix well with a scraper, shape it into a ball by hand, wrap it with plastic film, flatten it, and refrigerate for 1 hour

Step 5: make almond Klim: beat the butter, salt and sugar until the color turns white, then add the egg liquid in several times and mix well

Step 6: sift in the almond powder, and mix it with a scraper until it is completely uniform. Then, the almond klinim is ready and set aside

Step 7: make cheese filling: stir the softened cream cheese and sugar, then add the whole egg and stir well

Step 8: add low gluten flour and mix well

Step 9: finally add the cream, stir well, so that the cheese filling is ready, set aside

Step 10: take out the refrigerated TAPI from the refrigerator, spread powder on the chopping board, carefully roll the pie skin to the shape and size you need, the rolled skin is soft at this time, take up the chopping board and put it in the refrigerator for another 5 minutes, and then take it out

Step 11: take the pie skin off the chopping board, spread the powder on the chopping board again, and then put the pie skin back on the chopping board to warm up for a while. Then spread it on the tower mold, roll off the extra pie skin with a rolling pin, and pierce the tower skin with a fork

Step 12: lay baking paper on the top of the tower, then press on the weight, preheat the oven at 170 degrees, bake for 15 minutes, take out, remove the baking paper and the weight, cool slightly and set aside

Step 13: Caramel Banana: add fine sugar in pan, medium heat. When the sugar turns caramel, add butter and reduce the heat

Step 14: immediately add the cut banana and roll it in a circle. Then add the rum and turn off the fire when the alcohol evaporates (don't cook it, because it will be roasted later, and the banana will be covered with Caramel)

Step 15: cool the pie skin and use a spoon to spread a thin layer of almond Klinger on the bottom

Step 16: drain into the banana

Step 17: pour the cheese stuffing into the crevice, put it into the preheated 170 degree oven, middle layer, heat up and down, bake for 40 minutes

Step 18: cool or refrigerate before eating

Materials required:

Salt free butter: 60g

Fine granulated sugar: 20g

Salt: 1g

Vanilla seed: small amount

Whole egg liquid: 20g

Almond powder: 13g

Low gluten flour: 67g

High gluten flour: 17g

Cream cheese: 30g

Bananas: 2 to 3

Butter: 15g

Rum: 5g

Note: Note: 1, bananas can be cut into a little thicker pieces as in the formula, or can be cut into sections and put into the pie. 2. After the caramel is cooked, it will solidify immediately because it is cold. So after the banana is covered with caramel, it is immediately discharged into the pie. 3. Bananas can be replaced with other fruits you like, such as apples.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet