Sugar-free pumpkin puff pastry (olive oil version)

Overview

This is a sugar-free recipe specifically for diabetics. Pumpkin is rich in cobalt. Cobalt can activate the body's metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the body. It is a necessary trace element for human pancreatic islet cells and has special effects on preventing and treating diabetes and lowering blood sugar. Olive oil can improve the body's metabolic function and increase insulin sensitivity. When the body consumes an appropriate proportion of fatty acids, the metabolism will be more normal. Therefore, olive oil has become the best edible oil for preventing and controlling diabetes.

Tags

• baking
• all-purpose flour
• chengmian
• low gluten flour
• olive oil
• pumpkin puree
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients for the dough into the bread machine bucket and start the kneading process. There is no need to worry about the glove film because it is sugar-free.

   

2. 2 Knead into a smooth dough and let it rest for half an hour. At the same time, mix the pastry ingredients evenly.

   

3. 3 While the noodles are resting, stir-fry the pumpkin filling. Mix 400 grams of pumpkin puree with 20 grams of clear noodles. Put them into a non-stick pan and stir-fry without adding oil or sugar

   

4. 4 Stir-fry until the pumpkin puree holds together

   

5. 5 After the dough rises, divide the oil-water skin and the pastry into 10 small equal portions, and wrap the oil-water skin around the pastry.

   

6. 6 The bottom must be tightened

   

7. 7 Use a rolling pin to roll the dough into a long shape, being gentle

   

8. 8 Roll up from top to bottom, cover with plastic wrap and let rest for 10 minutes

   

9. 9 While the noodles are resting, divide the cooled pumpkin puree into 30g/portion, totaling 10 portions

   

10. 10 After 10 minutes, roll the dough into a long shape again according to the picture, roll it up from top to bottom, and let it rest for 10 minutes

    

11. 11 After resting, pinch the dough from both ends and press

    

12. 12 Wrap in the filling, and the bottom must also be tightened

    

13. 13 Brush with egg yolk liquid, add some sesame seeds, preheat the oven to 180 degrees, set the middle layer, and bake for 25 minutes.

    

14. 14 This pumpkin puff pastry is made for people with diabetes. For those who don’t like the taste of olive oil, make it with caution. Of course, you can also replace it with unflavored vegetable oil.