Healthy and Delicious Pumpkin Crisps---vegan Food
by Fallen into a mound
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Peel the pumpkin, wash it, and steam it in a pot.
2. Oil skin: 200 grams of flour, 60 grams of vegetable oil, 30 grams of sugar, 2 grams of salt, and 90 grams of milk. Mix well, knead it into a smooth dough, put it in a fresh-keeping bag, and wake up for 15 minutes.
3. Shortbread: mix 150 grams of flour and 70 grams of oil, knead it into a smooth dough, put it in a fresh-keeping bag, and wake up for 15 minutes.
4. Steamed pumpkin, pour excess water, use a spoon to press into pumpkin puree, pour it into a pan, add appropriate amount of rock sugar, and fry into pumpkin puree for later use.
5. The shortbread is "stuffing" and is wrapped in oily skin. After wrapping, squeeze, roll out into a tongue shape, roll up, and wake up for 15 minutes.
6. Flatten the awake dough, roll it into a tongue shape, roll it up again, and wake up for 15 minutes.
7. Squeeze the dough roll from one side of the roll, roll it into a thin dough sheet with a thickness in the middle, wrap it with pumpkin filling, close the mouth, and shape it slightly. Put it in the baking tray with the mouth down.
8. Preheat the oven to 175 degrees. Scatter the egg yolks, use a brush to brush on the pumpkin crisp, sprinkle some black sesame seeds. About 30 minutes. The delicious vegan pumpkin crisps are just fine! After cooling a little, take it out carefully and put it in a clean container.
9. Break it apart, wow! ! ! Extremely tempting.
Tips:1. All I use is ordinary flour. If it is made with low flour, it may be crispier.
2. I use olive oil, so I don't want to gain weight.
3. The amount of oil can be relatively reduced. I left the pastry in the refrigerator overnight, and a lot of oil came out.
4. The sugar in the oil crust and pumpkin filling can be reduced or left alone, depending on personal taste.
5. Operate carefully to prevent cracking.
