1. Mix the ingredients in the oil crust and shortbread into a dough separately and let it stand for a while
2. Peel the banana and cut into small pieces, pour it into a small pot, add water and sugar, and boil it for about ten minutes after the water is boiled.
3. Pour in the adjusted cornstarch, harvest until thick and turn off the heat to cool
4. Flatten the oily skin dough, wrap it in the shortbread dough, and seal
5. Flatten the wrapped dough again, and use a rolling pin to shape it into a rectangular shape
6. Fold a third from one side to the middle, and fold the other side over, as if folding a quilt
7. Use the noodle stick again to make the folded noodles into a rectangle, and continue to step 6 twice
8. Fold the dough pieces folded three times into a 0.3 cm thick rectangle
9. Cut into one third of the dough (you can make a little more), and spread the banana filling evenly on top
10. Fold the other side piece in half, and cut one by one at equal distances on the side where the opening is not overlapped. Don't cut it.
11. Open the dough sheet again, cover it on the dough sheet with fillings, and use a spoon to firmly press the periphery
12. Cut off the irregular edges and brush with egg wash
13. Bake at 180 degrees for about 25 minutes
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