Banana pie is a dessert, and the method is very simple. The raw materials required are 5 pieces of flying cake skins, 2 bananas and eggs 1 piece (five pies can be made). It's really "zero difficulty". After baking, the banana's fragrance and sweetness are heavier and quite delicious.
method of work
1, take the flying cake skin out of the refrigerator and let it stand at room temperature for 2-3 minutes. When it is a little soft, roll it out slightly with a rolling pin, then put it in the refrigerator and relax for about 15 minutes.
2. Peel the banana and cut it into small dices for later use. Beat the eggs and beat them evenly. Set aside.
-It's best to use ripe bananas to make banana pie. The pulp will be softer and sweeter.
3. Divide the flabby flying cake crust into two halves, cut out two rectangles, and keep the scraps for later use.
4. On this piece as the "base", the four sides are smeared with egg liquid.
5. Fill the banana fruit stuffing in the middle, place the edges and corners cut in step 3 on the four sides of the egg liquid, and enclose the stuffing like a "railing". Then, the four sides of the "railings" are also smeared with egg liquid. Another piece of flying cake skin as a "cover" is cut horizontally in the middle with a knife.
6. Cover the "cover" on the "base", gently press the four sides to bond them, and cut the four sides into jagged patterns with a knife.
Freeze in the refrigerator15min.
-flying cake skin will become very soft at room temperature. If it is too soft, it will be difficult to operate, so the four-step action of 3456 should be faster. The final freezing was my own decision, which made it easier for the pie to "get out of the paper" without sticking.
7. If, like me, I think the rectangle is a bit complicated, I might as well give it a free play and have a free integer-my later ones were made into "Big jiaozi".
Divide the flabby flying cake skin into two parts, fill one part with stuffing, and smear egg liquid on all sides.
8. Cover the other half again, roll up the edges after bonding, and cross several paths on the surface with a knife. Freeze in the refrigerator15min.
-After the pie is put in the refrigerator, you can start preheating the oven to 180 degrees.
9. After 15 minutes, take out the pie, put it in a baking tray, brush it with egg yolk liquid, and send it to a preheated oven at 180 degrees for 25 minutes.