1. 1. Heat the soft butter at room temperature for a little while gently, then evenly add salt and powdered sugar, and stir again. Put the egg yolk in the room temperature without cooling, and beat it evenly with a whisk.
2. 2. Mix the low-gluten flour and almond flour through a sieve, add them to the liquid in the previous step, and stir the mixture thoroughly with a spatula.
3. 3. After the mixture is stirred until it is soft, press it with a spatula or hand, and gently knead it into a dough.
4. 4. Knead the dough and wrap it in plastic wrap to avoid gluten. Then press the dough into a flat shape with the palm of your hand and put it in for 2-3 hours. When it is needed urgently, stretch the dough to a thinner state, and then put it in the refrigerator to stand for about 1 hour.
5. 5. If the dough is hard to handle after standing in the refrigerator, you can leave it at room temperature for a while, then sprinkle it with flour, roll it flat with a rolling pin, and roll it into a dough with a thickness of about 5 mm according to your own mold size. That's it.
6. 6. Carefully move the dough into the mold, and then slowly roll it along the edge of the mold with a rolling pin to remove the excess dough. Use your fingers to flatten the dough with the round mold that makes the awe-inspiring movable bottom mold to ensure that the dough fits perfectly with the bottom and sides of the mold, and then put it in the refrigerator for 20-30 minutes.
7. 7. In order to prevent the batter from foaming during the baking process, a fork can be used to poke holes in the bottom of the cake, but do not poke to the end to prevent leakage.
8. 8. Put black beans or other heat-resistant beans on the cake, cover the surface with greased paper, bake it in a preheated oven at 170°C for 20 minutes, remove the baking paper, and bake it for about 10 minutes. (The first time I used the oven I bake it a bit too much) After the baked pie is cooled with the mold, brush with egg liquid. Put it in a 160°C preheated oven for 5 minutes, take it out and let it cool.
9. 9. Sift the egg liquid and pour it into a bowl, add the sugar for the pudding batter, and stir thoroughly by hand.
10. 10. Put in the fresh cream, stir thoroughly with a whisk, then sift in the low-gluten flour for the pudding batter, and complete the pudding batter after fully stirring.
11. 11. Cut the banana into pieces of about 2 cm.
12. 12. Spread the sugar used to make caramelized bananas in a non-stick pan, and boil over medium heat until it melts.
13. 13. Make money when the sugar melts and change color. Put the diced banana and softened butter in a small fire, stir carefully with a spatula, and boil until the banana is evenly covered with caramel on both sides.
14. 14. Place the caramelized bananas on the pie at appropriate intervals, and then slowly pour the pudding batter to fill the gaps between the caramelized bananas.
15. 15. Put the baking pan into the 160°C preheated oven and bake for 20-25 minutes.
Tips:This pie is made by taking out the bottom of the pie separately, so that the bottom of the pie is made and can be stored for a month in the freezing. Usually you can make a few more, and it is very convenient to take it out to make a variety of delicious pie when you need it. Too!
My hands are so tired, why there is no voice input in the APP version! Next time I will type on the computer............
