Whole wheat muffin with jackfruit core
Overview
Suddenly it occurred to me that I have never made a cake that combines jackfruit core and whole wheat. It is a muffin to be precise. This is a very quick and simple cake. I suddenly became energetic and immediately jumped into action. Taking a lesson from the banana method, toss in all the remaining jackfruit cores from the pack, about 140 grams, just a little more, it shouldn't have much impact. It still affects the consistency of the batter. The jackfruit core doesn't have much moisture, and with the addition of whole wheat flour, it suddenly becomes a dry lump. When I first started mixing the whole wheat flour, I suddenly realized that I could actually reduce the whole wheat flour, but I couldn't get it out anymore. I had to modify the recipe and add more milk to make the batter look less dry. Batter that is too fluid can only be scooped into the mold with a spoon. The seemingly dead goop actually had a cracked dome. The whole wheat flour and jackfruit core made the cake look dusty and unattractive. The sugar is reduced and there is only a hint of sweetness, which is good. . . .
Tags
Ingredients
Steps
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Ingredients: 140 grams of cooked jackfruit core, 100 grams of whole wheat flour, 80 grams of milk, 1 egg, 30 grams of corn oil, 30 grams of white sugar, 3 grams of baking powder
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Chop the jackfruit core into chunks and place in a food processor.
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Beat until fine.
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Beat eggs with sugar.
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Pour in milk, oil and stir evenly.
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Pour in the jackfruit core powder and mix well.
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Pour in whole wheat flour and baking powder,
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Mix into a uniform batter.
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Pour into muffin cups, 8 minutes full.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.
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Color the surface and come out of the oven.
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Remove from the mold immediately,
