Easy to make afternoon tea: crisp banana pie

Easy to make afternoon tea: crisp banana pie

Introduction:

"To make a banana pie with traditional Chinese pastry and enjoy a good breakfast or a warm afternoon tea on a weekend morning is simple and without failure. It's worth a try."

Production steps:

Step 1: mix the material of water oil skin (medium powder 1, warm water and grape seed oil 1).

Step 2: after kneading into smooth dough, cover with plastic film to relax and reserve.

Step 3: mix the ingredients of the oil rind (medium powder 2 and grape seed oil 2).

Step 4: after kneading into smooth dough, cover with plastic film to relax and reserve.

Step 5: take advantage of slack time to make filling. Cut the banana into small pieces, dry clean and drain the grapes, add sugar and water, and heat over low heat until the raisins are fully absorbed.

Step 6: scoop out a large spoon of cooked soup, cool slightly, then add corn starch and mix well.

Step 7: pour the liquid in step 6 back into the small pot.

Step 8: stir until the filling is thick, turn off the heat and let cool.

Step 9: take out the loose dough, roll it into square shape, and put the oil skin on the top of the water oil skin.

Step 10: wrap tightly and squeeze into square shape.

Step 11: roll out to a rectangle about 0.8cm thick.

Step 12: fold one-third from one end to the middle, and then fold the other end over to cover the front folded one-third patch, which is the 3-fold quilt. Then choose whether to relax for 10 minutes according to the state of the dough, that is, if you feel that the dough is very elastic, roll it back immediately after rolling, then hold it for a while, relax for a while, and pay attention to cover with plastic film to prevent the surface from drying. Fold the quilt again.

Step 13: roll the dough that has been three fold twice into square slices about 0.5cm thick, and remove the irregular corners to form three neat rectangles. The leftovers can be directly sprinkled with fine granulated sugar and baked into small cakes, or they can be pressed together again and rolled into thin slices to wrap the stuffing. However, because the crisp layer is not uniform, the final product will taste slightly worse.

Step 14: put the banana stuffing on the half of a rectangle. Pay attention to leave 1cm space at the bottom and both sides, and knead it firmly.

Step 15: turn over half of the dough without filling and press 3 sides.

Step 16: cut the top of each pie a few times so that the steam is good and the crust doesn't swell too much. (the one that is obviously red is my pineapple pie. I'll talk about it later when I serve pineapple crisp.)

Step 17: apply a layer of egg liquid on each pie skin, put it in the middle of the oven preheated at 200 ℃ and bake for 15 minutes, then turn to 180 ℃ and bake for 10 minutes.

Materials required:

Medium flour (1): 200g

Warm water: 80g

Grape seed oil (1): 60g

Medium flour (2): 100g

Grape seed oil (2): 50g

Banana (peeled): 200g

Raisins: 20g

Sugar: 10g

Corn starch: 10g

Water: 70g

Note: 1. About the number of times of "folding quilts", you can make another 30% off, but I think the pastry made by two 30% off is almost the same for pie. Moreover, because this kind of water oil skin is not strong, too many times of rolling may cause the water oil skin to break and mix, so it's very regular to fold it twice. You can choose one more time according to your own preference, but it is not recommended to have more, otherwise it is easy to mix crisp. 2. The stuffing should be simmered until it is very thick, then turn off the heat. Because it's not a very dry filling, it's recommended that you don't make too much each time, and eat as you cook. 3. The banana i used this time is sweet, only 10g sugar is used in the filling, which can be changed according to my own situation. 4. The weight of the pie is about 10 * 7cm, three and one irregular.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet