Chinese Food
Crisp banana pie
(70808 views)
It's November. It's still 30 degrees in the south. It's a big problem for me to make a thousand layers of pastry for the first time. In order to participate in a pie activity on November 1, I had to do it on my own. The whole process of pastry folding is not very smooth. Every time I roll out the dough, I always feel that the butter wrapped in it seems to melt. It takes time and effort. Fortunately, the finished product is going to melt It's OK. I can make do with it.
Cooking ingredients
Cooking Steps
Step1:Take out the flake butter from the refrigerator in advance. Soften it at room temperature until the rolling pin can knoc
Step2:Wrap the flake butter in a fresh-keeping bag. Tap it lightly with a rolling pin. If the beaten butter feels a little sticky, put it in the refrigerator and harden it a little before use. It can't be put in too long. If the butter hardens, it won't roll out
Step3:50 grams of butter should also be softened at room temperature in advance. Mix flour, salt, sugar and butter, then pour in water, and knead into dough. Do not pour all the water in at once. Add or subtract according to the dough's softness and hardness
Step4:Cut a cross on the surface of the dough with a knife, wrap the plastic wrap and refrigerate for half an hour
Step5:Spread a thin layer of high gluten powder on the kneading pad to prevent sticking. Take out the loose dough and roll it into a rectangle. Put in the flake butter, as shown in the figure
Step6:Wrap the four corners to the center. Tighten the sealing seam
Step7:Use a rolling pin to gently press. Let the skin extend left and right. Then gently roll it long
Step8:Fold the front-end face to one third, and then fold the remaining one third over the front-end face to complete the first three fold
Step9:Wrap the folded dough with plastic wrap and refrigerate for half an hour
Step10:Take out the loose skin, roll it open and fold it again as before, and complete the second three fold
Step11:Put it in the refrigerator for another 20 minutes to cool down and relax, as before. Finish the third fold, and then let it stand at room temperature for 10 minutes to relax. Finish the last step. Roll the dough into a 0.3 or 0.4cm dough
Step12:I made a little more pastry this time. First, I left a part of the pastry. Cut four rectangular pieces with a knife. Sprinkle a layer of dry powder on the surface of the rest of the pastry. Then roll it up. Protect it with the fresh film. Refrigerate it in the refrigerator. It can be kept for a week or so. When using it, leave it at room temperature for a while, and then open it after the pastry becomes soft
Step13:Brush the four sides of two pieces of pastry with egg liquid respectively, and drain them into the banana slices which are cut into small pieces in the middle. The other two pieces of pastry are also cut horizontally in the middle with a knife to breathe
Step14:Put one of the sliced pastry over the banana pastry. Close the upper and lower pastry and seal the sides tightly. Use the knife to cut the four side
Step15:
Cooking tips:There are skills in making delicious dishes.
