1. Mix the ingredients (medium powder 1 with warm water and grape seed oil 1) of the water oil skin.
2. After kneading into a smooth dough, cover with plastic wrap to relax and set aside.
3. Mix the ingredients for the oil skin (medium powder 2 and grape seed oil 2).
4. After kneading into a smooth dough, cover with plastic wrap to relax and set aside.
5. Take advantage of the relaxation time to make fillings. Cut the banana into small pieces, dry clean the grapes and drain, add sugar and water, and heat on a low heat until the raisins fully absorb water and expand.
6. Scoop out a large spoonful of the cooked soup, let it cool a little, add cornstarch and mix well.
7. Pour the liquid from step 6 back into the small pot.
8. Stir until the filling is thick, turn off the heat and let cool for later use.
9. Take out the loose dough, roll them into cubes, and put the oily skin on top of the watery oily skin.
10. Wrap tightly and squeeze into a square shape.
11. Roll it out into a rectangle about 0.8cm thick.
12. Fold a third from one end to the middle, and then fold the other end to cover the third of the face folded in front, which is a 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, it will retract immediately after rolling it out, and it will not move temporarily and relax for a while. Pay attention to cover with plastic wrap to prevent the surface from drying out. Do another three-fold quilt.
13. Roll out the three-folded dough twice into a square slice about 0.5cm thick, and remove the irregular corners to form 3 neat rectangles. The leftovers can be sprinkled directly with fine sugar and baked into shortbread cookies, or they can be pressed together again and rolled into thin slices to wrap them in the filling, but because the crisp layer is uneven, the final product taste will be slightly worse.
14. Put the finished banana filling on 1/2 of a rectangle. Note that there is a blank space of about 1cm on the bottom and both sides, and knead it firmly on one side.
15. Fold over the 1/2 dough without filling and press 3 sides tightly.
16. Cut a few knives on each pie so that the steam will come in during baking and the pie crust will not over-expand. (The one that is obviously red is an occasional pineapple pie. I will talk about it when the pineapple cake is served.)
17. Finally, apply a layer of egg liquid on each pie crust, put it in the middle layer of the preheated 200 degrees oven and bake for 15 minutes, then turn to 180 degrees and bake for another 10 minutes.
Tips:1. Regarding the number of "folding the quilt", you can also add another 3 fold, but I think the puff pastry made by 2 3 folds is almost the same for pie, and because this kind of water and oil is not strong. , Too many times of rolling may cause the water and oily skin to crack and become crisp, which is quite satisfactory and stacked twice. You can choose one more time according to your preference, but it is not recommended to have more, otherwise it will be easy to mix.
2. Boil the filling on low heat until it is thick and then turn off the heat. Because this is not a very dry filling, it is recommended not to make too much at a time, just make it and eat it.
3. The banana I used this time is relatively sweet, and only 10g of sugar is used in the filling, which can be changed according to my own situation.
4. The weight of this pie crust is made of 3 pieces of about 10*7cm and one irregular.