【Banana Turnovers】
by MaomaoMom
This lovely banana turnovers is great afternoon tea treat. You can make these delights at home with great results.
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.
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).
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.
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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！〜〜〜〜^_^
水皮点心关键叠层要好，用猪油是效果最好的。
嗯，我再试试。
谢谢！
不谢。
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。
油皮是比较软，但不应该是稀汤汤的。蛋达水皮象散沙一样， 我是不是该减少猪油，可以减少猪油量。
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。
酥皮角的水皮用到基本上是素油，油也少些更健康些。 蛋挞用的是猪油，为了要达到像店里卖的那样的酥松，油自然要用的多了。
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
通气用，肉桂粉可以不放，但味道会不同。可以换自己喜欢的馅料，料要保持相对干燥，不要湿嗒嗒的。
好的好的，谢谢毛毛妈，明天来试试··：）
另外，这一款甜点直接用超市卖的Puff pastry sheet应该是可以吧～～
可以。