Yogurt Jackfruit Core Cake
Overview
We really worked hard for this jackfruit core. Various versions of muffins took the trouble to implant the jackfruit core in different ways. I'm actually a little hesitant about the yogurt version of jackfruit muffins. I might as well just make half a portion, just four or five, so it won't feel like too much. After all, I was too lazy because I had to separate half an egg. Seeing the seven bulging muffins, I felt so full. . . . .
Tags
Ingredients
Steps
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Ingredients: 1 egg, 30g corn oil, 100g yogurt, 100g low-gluten flour, 5g baking powder, 25g sugar
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Steam the jackfruit core, peel and cut into small pieces, put it into a food processor and beat repeatedly,
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into fine powder.
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Crack the eggs into a bowl, add sugar and beat.
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Pour in oil, yogurt and stir evenly.
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Mix the baking powder and flour, sift into the liquid and mix well.
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Add chopped jackfruit core,
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Mix into a uniform paste.
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Pour into muffin cups, 80% full.
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Put in the oven, middle layer, upper and lower heat, 180 degrees, bake for about 30 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately.
