Banana Pudding Pie

Overview

The sweet caramel melts the moment the pudding is put in your mouth. The banana wrapped in caramel has a richer taste, and combined with the soft texture of pudding, it is definitely a dream combination in desserts.

Tags

• baking
• afternoon tea
• almond flour
• banana
• butter
• cake flour
• egg
• egg liquid
• egg yolk
• fresh cream
• sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Heat the soft butter at room temperature and gently beat it, then add the salt and powdered sugar evenly, and stir thoroughly again. Add the egg yolks that have been kept at room temperature without cooling, and beat evenly with a whisk.

   

2. 2 Mix and sift the low-gluten flour and almond flour, add it to the liquid in the previous step, and stir the mixture thoroughly with a spatula.

   

3. 3 Stir the mixture until it becomes mushy, press it with a spatula or your hands, and gently knead it into a dough.

   

4. 4 Knead the dough and wrap it with plastic wrap to avoid gluten, then use your palms to press the dough into a flat shape and leave it for 2-3 hours. If you need to use it urgently, you can stretch the dough to a thinner state and then put it in the refrigerator to rest for about 1 hour.

   

5. 5 If the dough after resting in the refrigerator becomes hard and difficult to handle, you can leave it at room temperature for a while, sprinkle it with flour after it is slightly soft, roll it flat with a rolling pin, and roll it into a dough about 5 mm thick according to the size of your mold.

   

6. 6 Carefully move the dough into the mold, then slowly roll the rolling pin along the edge of the mold to remove excess dough. Flatten the pastry with your fingers and the round mold used in the Weifeng Mold to ensure that the pastry fully adheres to the bottom and sides of the mold, then place it in the refrigerator to chill for 20-30 minutes.

   

7. 7 To prevent the dough from bubbling during baking, use a fork to poke holes in the bottom of the cake, but do not poke to the bottom to prevent leakage.

   

8. 8 Place black beans or other high-temperature-resistant beans on the cake, cover the surface with oil paper, bake in a preheated oven at 170°C for 20 minutes, remove the baking paper, and bake for another 10 minutes until the surface turns golden. (I overbaked it the first time I used the oven). After the baked pie and the mold have cooled, brush it with egg wash. Place in a preheated oven at 160°C for 5 minutes, take out and let cool.

   

9. 9 Sieve the egg liquid and pour it into a bowl. Add the sugar used for the pudding batter and mix thoroughly by hand.

   

10. 10 Add fresh cream, mix thoroughly with a whisk, then sift in the low-gluten flour for pudding batter, stir thoroughly and complete the pudding batter.

    

11. 11 Cut the banana into pieces of about 2 cm.

    

12. 12 Sprinkle the sugar used to make caramelized bananas in a non-stick pan and cook over medium heat until melted.

    

13. 13 When the sugar melts and changes color, add the diced bananas and softened butter over low heat, carefully stir and stir with a spatula, and cook until both sides of the banana pieces are evenly coated with caramel.

    

14. 14 Place the caramelized bananas on the pie at appropriate intervals, and then slowly pour the pudding batter to fill the gaps between the caramelized banana pieces.

    

15. 15 Place the baking sheet into a preheated oven at 160°C and bake for 20-25 minutes.