Jackfruit muffin cake
Overview
I found a bunch of things about chestnuts and prepared to evolve them one by one into the jackfruit core version. Start with the simplest muffin cake, and the simplest way to make muffin is to mix dry and wet, and the jackfruit core begins here. In view of the experience of jackfruit core biscuits, I did not follow the original method of cutting chestnuts into pieces, but used a food processor to grind the jackfruit core into powder as much as possible. Of course, there are still some particles. I hope that the jackfruit core baked in this way will not have a hard and grainy texture. The cute little muffin looks pretty good, sweet and soft, but there are still small and hard particles on the surface. Suddenly it occurred to me that the texture of the jackfruit core should actually be more like water chestnuts. Biscuits baked with water chestnuts also have such a hard and grainy texture when bitten. . . . .
Tags
Ingredients
Steps
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Ingredients: 1 egg, 50g low-gluten flour, 3g milk powder, 20g sugar, 1g salt, 1g baking powder, 45g corn oil, 55g cooked jackfruit core
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After the jackfruit core is cooked, put it into the food processor,
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Beat into powder. Spare.
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Crack the eggs into a bowl, add sugar and salt, and beat.
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Add oil,
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Mix well.
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Mix baking powder and flour, sift into the oil and egg mixture, and mix well.
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Add the chopped jackfruit core,
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Mix into a uniform batter.
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Pour into muffin cups, eight minutes full.
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Put in the oven, middle layer, upper and lower heat, 175 degrees, bake for about 20-30 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold while hot.
