【Banana Turnovers】

【Banana Turnovers】

by MaomaoMom

This lovely banana turnovers is great afternoon tea treat. You can make these delights at home with great results.

香蕉酥皮角f2 【Banana Turnovers】
Prepare time: 1.5 hours
Cook time: 25 minutes
Level: Medium
Serves: 12 servings

Ingredients:

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) 1 cup unsifted all purpose flour (160 g), 2 tbsp fine sugar (28g);
4) 1/3 cup + 4 tsp water (88 g), 1.5 tbsp lard (22g), 1.5 tbsp corn oil (20g);
5) 2 tsp all purpose flour;
6) ½ cup + 3 tbsp unsifted Cake & Pastry flour (97g), ¼ cup corn oil (53g);

Others:
7) Egg wash: 1 egg yolk with 1 tsp water, mix well;
8) 1-2 tbsp chocolate sauce.

Directions:

1: Peel off (Picture 1) and dice 2 bananas into small pieces. Combine with all ingredients of Ingredient 2) in a medium size bowl (Picture 2), 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 (Picture 3) to form soft dough. If the dough is too sticky, add another 2 tsp flour. Knead to form smooth dough (Picture 4). Cover with a damp cloth and let it stand for 20 minutes.

香蕉酥皮角f1a 【Banana Turnovers】
Oil paste:
3: Combine all ingredients of Ingredient 6) in a small container (Picture 5). Mix well with a spoon (Picture 6), 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 (Picture 7). Fold the dough twice: fold the bottom third up and the top third down (Picture 8). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (Picture 9). Again, fold the bottom third up and the top third down (Picture 10).

 【Banana Turnovers】

5: Roll the dough out into a 12×16 cm rectangle (Picture 11). Fold from left to right to form a slender roll (Picture 12). Roll once more from bottom to top (Pictures 13 and 14). 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 (Picture 15) on one side, carefully fold over to cover the filling. Press down to seal the edge (Picture 16). 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. Serve with a drizzle of chocolate sauce on top.

 【Banana Turnovers】

pf button big 【Banana Turnovers】

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26 Responses to 【Banana Turnovers】

  1. Amy says:

    毛毛妈,您最后卷成的那个小卷是竖着压扁还是横着压扁?谢谢您

  2. 全职煮妇 says:

    毛毛妈你好,
    烧菜做饭对于我来说一直是很头疼的事,老公南方人讲究吃,可把我这北方妹子难为坏了。所以长期以来一直请阿姨做饭,饭是有的吃了,气可没少受,找个称心如意的阿姨真难。一次偶然的机会,听说到您,马上进到您的网上查看,你写的菜谱简单易懂,自己做了几次,老公给了肯定评价,还说有他们的家乡味。于是马上把阿姨辞掉,自己作上家庭煮妇了。毛毛妈想在这谢谢您,您可帮了大忙了,向我们这样的80后,过惯了饭来张口,衣来张手的日子,哪里会做饭啊连买菜都不会。您写的菜谱中英文都有可见十分之用心,特别适合我们这种人的需要。昨天试着做了包子,没您包的漂亮,不过我妈听了可高兴了,见人就讲我女儿会包包子了。谢谢毛毛妈

  3. Ella says:

    毛毛妈,
    一直以来都比较关注你的博客,很喜欢你的食谱,还特别买了你推荐的快煲电压力锅,按你的菜谱作,家人都很喜欢.
    家里也经常买香蕉,想试试香蕉酥皮角怎麽作,不知水皮中的油酥(Lard)是否可以用一般的油替代.谢谢

  4. Judy says:

    毛毛妈,绵白糖是细砂糖吗?

  5. 曦阳 says:

    毛妈,我试过油皮酥皮都是用lard,但是发现冷却下来皮会变的很硬。也试过两种皮都用玉米油,冷却下来的时候皮是没那么硬,相对来讲比较好一点,不过就是不酥脆,软软的。
    为什么我在唐人街买的老婆饼放2天了还是会酥的掉渣?还有您这个配方是油皮是用玉米油,油酥用lard,是不是会有不同的效果呢?这两天都在厨房捣鼓这老婆饼,腿都快断掉了,以前以为做蛋糕麻烦,现在才知道做酥皮点心才要命,真佩服您,我想毛爸跟毛毛喜欢吃酥皮点心就是你源源不断的动力吧!。 我也不好甜食,那都是为人民服务,谁叫我爱给自己揽活干。哈哈,对不住,耽误您宝贵的时间听我发牢骚!〜〜〜〜^_^

  6. 葱头妈 says:

    毛毛妈:
    首先向您表示崇高的敬意和爱戴。我在北美,北美的面粉跟加拿大有很大差别。总的来说,如果我严格按照重量而不是按照体积来量面粉的话,用您的方子发馒头面,包子面,和面包都没问题,但是做酥皮点心就不行了。我做香蕉酥皮角的时候就发现,油皮非常稀,无法成形,很难分成12份,我只好全部水皮油皮杆成一张皮,最后才分成12份,烤出来的酥皮角味道还好,但分层不象您的那么明显。我就怀疑油皮不该那么稀。另外我用您的方子做蛋挞的时候,蛋挞的水皮根本粘不到一起(象散沙),蛋挞的油皮也是稀稀的,不能粘成球(我看见您照片里的蛋挞的油皮是球状)。所以我想请教一下,油皮是应该稀稀的呢,还是应该可以粘成球?如果是稀稀的,您是怎么分12等份的呢?如果应该可以粘成球,我是不是可以适当加点面粉直到油皮能粘成球?蛋挞的水皮也应该象酥皮角的水皮一样有延展性能杆吧,我的蛋达水皮象散沙一样, 我是不是该减少猪油,增加水直到它象酥皮角的水皮一样呢?我相信您的方子是完全正确的,只可惜我买不到加拿大的材料,所以会有这些差异。希望您能根据您的经验,指点一下我改进的大方向。
    提前谢谢您了。

  7. 葱头妈 says:

    谢谢毛毛妈指点。
    我还有个问题,我发现您酥皮角的水皮的比例大约是 面:油:水=1.8:0.5:1 (160:44:88), 而蛋挞的水皮的比例大约是 面:油:水=2.6:1.3:1 (120:60:45)。为什么同样是水皮,比例会差这么多呢,有什么特殊的原因吗?如果有特殊的原因,我想可以帮助我找到合理的调整方向。
    再次感谢您的迅速解答。

  8. lia says:

    请问毛毛妈,最后做好了用叉子戳几个小孔的作用是什么呢?
    另外我家LD特别不喜欢肉桂粉的味道,可不可以换成别的呢?或者干脆不放?
    最后,请问香蕉可不可以换成别的水果啊?我家LD最爱苹果和草莓,做馅的时候有什么区别吗?还是直接把香蕉替换成其他水果就好啦?
    谢谢啦

  9. shjljy says:

    请问毛毛妈:没有猪油用黄油行吗?

  10. Arora C says:

    毛毛妈,按着你的方子做了水皮,上次做的太干,烤出来很硬,这次没放那么多面粉,但是面粘手的很,难包的要命,应该怎么解决这个问题呢

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