This lovely banana turnovers is great afternoon tea treat. You can make these delights at home with great results.
Cook time: 25 minutes
Serves: 12 servings
1) 2-3 ripe bananas;
2) 2 tbsp fine sugar (28g), 1/2 tsp cinnamon powder, 2 tbsp all-purpose flour;
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);
7) Egg wash: 1 egg yolk with 1 tsp water, mix well;
8) 1-2 tbsp chocolate sauce.
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.
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.
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.
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).
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.