How to make crispy banana pie

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to the method of making crispy banana pie. Start learning it now.

1. Mix the ingredients for water-oil skin (medium powder 1 and warm water, grape seed oil 1).

2. After kneading into a smooth dough, cover with plastic wrap and let it relax for later use.

3.Mix the ingredients for oily skin (medium powder 2 and grapeseed oil 2).

4. After kneading into a smooth dough, cover with plastic wrap and let it relax for later use.

5. Make the filling while it is relaxing. Cut the banana into small pieces, wash and drain the raisins, add sugar and water, and heat over low heat until the raisins completely absorb the water and expand.

6. Scoop out a large spoonful of the cooked soup, let it cool slightly, then add corn starch 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 relaxed dough, roll it into square shapes, and place the oil dough on top of the water dough.

10. Wrap tightly and pinch into square shape.

11. Roll it out into a rectangle about 0.8cm thick.

12. Fold one third from one end to the middle, then fold the other end over to cover the one third of the surface folded over in front, which is a 3-fold quilt. Then choose whether to relax the dough for 10 minutes according to the state of the dough. That is, if the dough feels very elastic and shrinks immediately after being rolled out, leave it alone for the time being. Relax it for a while and cover it with plastic wrap to prevent the surface from drying out. Do one more 3-fold quilt.

13. Roll out the dough that has been folded twice into a square sheet about 0.5 cm thick, and remove the uneven edges and corners to form 3 neat rectangles. The leftovers can be directly sprinkled with fine sugar and baked into small biscuits, or they can be pressed together again and rolled into thin slices and wrapped with fillings. However, because the crispy layers are uneven, the taste of the final product will be slightly worse.

14. Place the prepared banana filling on 1/2 of a rectangle, leaving about 1cm of blank space at the bottom and both sides, and pinch it firmly.

15. Fold over the 1/2 dough without filling and press the three sides tightly.

16. Make a few cuts on each pie so that the steam can escape well during baking and the pie crust will not expand too much. (The obviously red one is the pineapple pie I made. I will talk about it in detail when I get to the pineapple cakes.)

17. Finally, apply a layer of egg liquid on each pie crust, bake in the middle layer of a preheated oven at 200 degrees for 15 minutes, then turn to 180 degrees and bake for another 10 minutes.

Food is the most important thing in our lives, so eating healthily is even more important. Today I’ll introduce to you the crispy banana pie. The method is easy to learn and the steps are simple. Go to your home kitchen and show your skills.