Yeast pudding particles with nectarines (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm 60 ml of milk lukewarm. Put the flour in a bowl and press a depression in the middle. Crumble yeast into the hollow, mix with the milk and 20 g diabetic sweetener. Cover and leave to rise in a warm place for about 15 minutes. Melt 40 g fat. Put 60 ml milk, 1 pinch of salt, liquid fat and egg yolk into the bowl and work into a smooth dough with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough.

2. 2

   Cover the dough and leave to rise in a warm place for about 30 minutes. Roast the almonds in a pan without fat until golden brown, put 1 tablespoon aside for decoration. Roll out the dough to a rectangle (40 x 42 cm) on a floured work surface. Melt 10 g fat and spread the dough with it. Spread 30 g diabetic sweetness and almonds on the dough. Roll up from the narrow side and cut into 12 slices. Put snails on 2 baking trays lined with baking paper and press flat (approx. 1/2 cm). Stir pudding powder, 50 g diabetic sweetener and 100 ml milk until smooth. Boil up 100 ml milk and cream and stir in the pudding powder. Simmer for about 1 minute while stirring. Put 1 tablespoon of hot pudding in the middle of each snail. Place 1 baking tray in a cool place, let the other one rise again in a warm place for about 10 minutes. Melt 15 g of fat and spread the edges of the pudding on both trays. Bake the 1st tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. 2.

3. 3

   Boil up 100 ml milk and cream and stir in the pudding powder. Simmer for about 1 minute while stirring. Put 1 tablespoon of hot pudding in the middle of each snail. Place 1 baking tray in a cool place, let the other one rise again in a warm place for about 10 minutes. Melt 15 g of fat and spread the edges of the pudding on both trays. Bake the 1st tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. 2. leave the baking tray to rise in a warm place. Wash the nectarines, dab dry, quarter and remove stones. Cut each quarter again into 4 columns. 1. take the baking tray out of the oven and let the particles cool down on a grid. 2. put the tray in the oven, bake for 15 minutes, take it out and let it cool down Heat the jam and pass through a sieve. Place 4 necatarine slices on each particle. Bring the jam to the boil again and brush the nectarine slices and the edges of the pastry with it. spread 1 tablespoon of flaked almonds on the edges of the dough

4. 4

   Wash the nectarines, dab dry, quarter and remove stones. Cut each quarter again into 4 columns. 1. take the baking tray out of the oven and let the particles cool down on a grid. 2. put the tray in the oven, bake for 15 minutes, take it out and let it cool down Heat the jam and pass through a sieve. Place 4 necatarine slices on each particle. Bring the jam to the boil again and brush the nectarine slices and the edges of the pastry with it. spread 1 tablespoon of flaked almonds on the edges of the dough

Nutrition Facts

KCAL
290 kcal

CARBS
33 g

FATS
16 g

PROTEINS
6 g