Crispy banana pie

1

Mix the materials of the water and oil skin (medium flour 1, warm water, grape seed oil 1).

2

After kneading into a smooth dough, cover with plastic wrap and relax.

3

Mix the ingredients of the oil skin (medium flour 2 and grape seed oil 2).

4

After kneading into a smooth dough, cover with plastic wrap and relax.

5

Make filling while relaxing time. Cut the bananas into small pieces, dry clean and drain the grapes, add sugar and water, and heat over low heat until the raisins fully absorb water and swell.

6

Scoop out a large tablespoon of the cooked soup, let it cool slightly, and add corn starch and mix well.

7

Pour the liquid from step 6 back into the small saucepan.

8

Stir until filling thickens, turn off heat and let cool. Set aside.

9

Remove the relaxed dough, roll it into squares, and place the oil skin on top of the water and oil skin.

10

Wrap tightly and pinch into a square shape.

11

Roll it out into a rectangle about 0.8 cm thick.

12

Fold one-third from one end to the middle, and then fold the other end over to cover the one-third folded sheet, which is the 3-fold quilt. Then choose whether to relax for 10 minutes according to the state of the dough. That is, if the dough feels very elastic, retract it immediately after rolling it out, temporarily hold it still, relax for a while, and pay attention to covering it with plastic wrap to prevent the surface from drying out. Fold the quilt again 3 times.

13

Re-roll the dough that has been folded in three times into square slices about 0.5cm thick, remove the irregular corners, and form three neat rectangles. The leftovers can be directly sprinkled with fine sugar and baked into small crispy cakes, or they can be re-pressed together and rolled into thin slices to cover the filling. However, because the crispy layer is uneven, the final product will taste slightly worse.

14

Place the prepared banana filling on 1/2 of a rectangle, paying attention to leaving a blank space of about 1 cm on the bottom edge and both sides, and knead it firmly.

15

Fold 1/2 of the dough without filling and press tight on 3 sides.

16

Cut a few times on each pie so that the steam will come in well during baking and the pie skin will not expand excessively. (The one that is obviously red is a pineapple pie I made. We will discuss it in detail when the pineapple cake is served)

17

Finally, apply a layer of egg liquid to each pie skin, place it in a preheated 200-degree oven and bake for 15 minutes, turn to 180 degrees and bake for another 10 minutes.

1. Regarding the number of times to "fold the quilt", you can also have another 30% discount. However, I think that the crispy layer made by 30% discount twice is almost enough for the pie. Moreover, because this kind of water and oil skin is not strong, rolling too many times may cause the water and oil skin to crack and mix crispy, so I folded it twice in a reasonable manner. You can choose more times according to your preferences, but it is not recommended to do more, otherwise it will be easy to mix. 2. Cook the filling over low heat until it is very 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 and eat it immediately. 3. The banana I used this time was relatively sweet. I only used 10g of sugar in the filling, which can be changed according to my own situation. 4. The weight of this pie skin is made of 3 pieces and one irregular piece of about 10*7cm.