banana pastries near me
this time I made a pastry skin without corrugation and without oil dough.
What do you use?
only use butter for lamination
Go directly to the ingredient you need
ingredient A
250 grams of high protein flour
80 grams of butter
50 grams of powdered sugar
80 ml ice water
ingredient B
100 grams of butter
Stuffing Ingredients
6 bananas ripe tree
200 grams of chocolate jam
Spread
1 egg yolk
20 grams of grated cheese
- Combine all ingredients A in a mixing bowl until well blended. Cover the container with plastic rest for 20 minutes in the refrigerator
- Put ingredient B into a 15×15 size paste then flatten it using a rolling pin
- Rest 20 minutes in the refrigerator
- After 20 minutes, flatten ingredient A using a rolling pin, add material B, fold it like an envelope.
- Flatten again then fold (repeat this process up to 3x)
- Rest 15 minutes in the refrigerator
- Those who are patient, mother, the process is indeed quite long!!!
- Remove the pastry shell from the refrigerator. Cut into 3 parts (the result of this recipe is 3 servings)
- Take one part of the pastry skin then flatten it using a rolling pin. (If it’s a little sticky, you can add flour) fill with banana and chocolate then fold it (repeat until finished)
- Put it in a baking dish, grease it with egg yolk, then slice it using a razor blade, and then sprinkle with grated cheese.
- Bake using medium heat tends to be high, store on the top rack for 40-45 minutes (this is for tangkring ovens) 180°C 45 minutes top and bottom fire for electric ovens
