Green pepper, sausage, jackfruit core salty cake

Overview

By analogy, after making the salty scone, it suddenly occurred to me that jackfruit cores can also be used to make salty cakes? So based on the past potato salty cake, the potatoes were replaced with jackfruit cores, and the sausage was replaced with some crispy sausage stored in the refrigerator. It would be too boring to add only meat, so I grabbed half a green pepper left on the table to make up for it. Add a little fragrance. . . . The taste is also good. The jackfruit core does not have a particularly obvious flavor. It is filled with only the aroma of meat and green pepper. It is estimated that few people can guess the connotation of the jackfruit core. . . .

Tags

• baking
• baking powder
• cake flour
• cracked black pepper
• crispy sausage
• egg
• ripe jackfruit core
• green pepper
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 65 grams of cooked jackfruit core, 50 grams of low-gluten flour, 1 gram of salt, 2 grams of baking powder, 1 egg, 50 grams of milk, 40 grams of crispy sausage, appropriate amount of crushed black pepper, half a green pepper

   

2. 2 Dice the jackfruit core, crispy sausage and green pepper respectively,

   

3. 3 Put the chopped jackfruit core into the food processor,

   

4. 4 Beat into powder and set aside.

   

5. 5 Crack the eggs into a bowl, add salt and black pepper, and beat evenly.

   

6. 6 Add milk and mix well.

   

7. 7 Mix baking powder and flour, sift into egg mixture, mix well.

   

8. 8 Add minced jackfruit core and diced green pepper sausage,

   

9. 9 Mix into a uniform paste.

   

10. 10 Put it into a paper cup, eight minutes full,

    

11. 11 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25-30 minutes.

    

12. 12 The surface turns light golden and comes out of the oven.

    

13. 13 Remove cupcakes and let cool or serve warm.