Pocket Banana Pie

Pocket Banana Pie

1. Chop the butter and soften it.

2. Mix low-gluten flour and powdered sugar evenly.

3. Mix the butter with the low powder and powdered sugar.

4. Roll into a grain of sand.

5. Add a small amount of water to make a smooth dough.

6. Wrap it with plastic wrap and let it rest in the refrigerator for two to four hours.

7. The amount I made was exactly two banana pie, so I divided it into two equal portions and rolled one into thin slices.

8. Cut into two square pieces.

9. Put small pieces of bananas on one of the slices, and coat all around with egg wash.

10. Cover the other sheet on the banana, and evenly cut several slices with a knife.

11. Use chopsticks or forks to press around it, it looks good and firm.

12. Both are ready, placed on a baking tray, and the surface is brushed with egg wash.

13. Put it into the preheated oven and heat it up and down at 180 degrees for 30 minutes.

14. You can eat it right out of the oven.

Tips:

The butter should be softened rather than melted, otherwise it won’t be rubbed into a grain of sand. Just add a small amount of water when making the dough. Don’t knead the dough too much to avoid gluten. Two dough pieces on top and one small on top are best A bigger one can cover the banana, and the baking time and temperature should be flexibly controlled according to the temper of the oven.