1.
The first is to make the pie crust. The ingredients used for the pie crust: 150G of flour, 130G of butter, 2G of salt, and 75G of water.
Cut 130G butter into pieces of about 1 cm, and mix them with flour evenly
2. Make a hole in the middle after mixing well, add water
3. Use 2 squeegees to knead the noodles. The butter is not absorbed and it is okay. After kneading the noodles, knead the dough by hand, wrap it in plastic wrap and put it in the refrigerator for 1 hour
4. Take out the refrigerated dough and roll it into slices with a rolling pin. The plastic wrap will not stick to the rolling pin. After rolling, remove the plastic wrap and roll it on the countertop. Sprinkle cornstarch to prevent stickiness.
5. Roll it into a piece and then fold it like this
6. Then fold it in half. Fold in half and roll out a rectangular piece. Repeat 4-6 steps 4 times and wrap it in plastic wrap to relax for 15 minutes. After the slack is complete, repeat 4-6 steps until the dough is very elastic. (Roll the butter a few times to absorb it, and roll it out to separate into layers, so you can control the number of times)
7. Let the dough relax for another 15 minutes and then roll out into a sheet. It should be larger than the caliber of the pie mold. Cover with plastic wrap and set aside.
8.
Started making pie fillings. Ingredients: water 65G, butter 50G, 4 bananas (bananas can be increased or decreased according to the size of the pie), 80G granulated sugar.
Put water and caster sugar in the milk pan, cook on low heat until it is browned, not too dark in color
9. Cut the banana into slices while cooking the sugar
10. Boil the milk pan until it turns yellow, then add butter and cook until the butter melts
11. Pour the cooked caramel butter into the pie mould
12. Then put the cut bananas on the pie plate
13. Press the rolled dough sheet into a round shape with a large plate about the caliber of the pie mold
14. The pressed round dough is covered on the banana and wrapped around it
15. Preheat the oven in advance at 200°C and 180°C. After preheating, put the banana pie in the middle of the oven and bake for 15 minutes.
16. After taking it out, let it cool for a few minutes and then use a larger-diameter plate to buckle it upside down.
Tips:1. This pie mold is 8 inches, and the thickness of the pie crust is your own. If the thickness of the recipe is, there will be more than half of the pie crust;
2. The number of bananas is increased according to the size, as long as it can be full;
3. Be careful when you buckle upside down to avoid scalding.
