Banana Turnover Banana filling: 1) 2-3 ripe bananas; 2) 2 tbsp fine sugar (28g), 1/2 tsp cinnamon powder, 2 tbsp all-purpose flour; Puff pastry: 3) 48G Bread flour, 112G cake flour, 28G fine sugar 4) 88G water, 42G lard 5) 2 tsp all purpose flour; 6) 97G unsifted Cake flour , 53G lard; Others: 7) Egg wash: 1 egg yolk with 1 tsp water, mix well; Direction Peel off and dice 2 bananas into small pieces. Combine with all ingredients of Ingredient 2) in a medium size bowl , toss to coat all pieces evenly. Dough: 2: Mix well all ingredients of Ingredient 3) in a container. Add all ingredients of Ingredient 4) to the flour to form soft dough. If the dough is too sticky, add another 2 tsp flour. Knead to form smooth dough. Cover with a damp cloth and let it stand for 20 minutes. Oil paste: 3: Combine all ingredients of Ingredient 6) in a small container. Mix well , then cover and set aside. Puff pastry: 4: Rub some oil on both hands and working surface. Knead the dough a few times then divide into 12 equal portions. Cover others while working on one portion. Roll out one portion into an oval about 10 cm long, and smooth on 1/12 of oil paste. Fold the dough twice: fold the bottom third up and the top third down. Turn 90 deg., press down and roll out into a 4×12 cm rectangle. Again, fold the bottom third up and the top third down 5: Roll the dough out into a 12×16 cm rectangle. Fold from left to right to form a slender roll. Roll once more from bottom to top . Cover with food wrap while working on the remaining 11 portions. 6: Press down the dough and roll out into an 8 cm circle. Place 1/12 banana filling on one side, carefully fold over to cover the filling. Press down to seal the edge . Repeat for the remaining 11 portions. 7: Preheat oven to 375F, place 12 banana turnovers on a parchment paper lined baking sheet. Brush with egg wash and use a folk to poke a few holes. Bake for 20-22 minutes, broil at low for 1-2 minutes to achieve desired golden color. Set aside to cool. .
Posted on: Mon, 09 Sep 2013 03:35:58 +0000
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