Recipes tagged "Ripe jackfruit core"
14 recipes found
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Jackfruit Sesame Whole Wheat Bread
Various quickies returned to bread, but suddenly felt a little uncomfortable and didn't know how to arrange their time. This bread is refrigerated and fermented, so it doesn’t seem to take too much work. Prepare the ingredients according to the recipe, changing the chestnuts into jackfruit cores as usual. Whole wheat flour and jackfruit core powder are mixed into the dough to make the dough's fascia less firm. The kneaded dough was placed directly in the refrigerator to ferment overnight. When it was taken out, it seemed that it had just begun to rise. It was fluffy and had holes, but it had no height. No matter what, continue to the next step, warming, dividing, and molding. The dough that has been fermented again looks much better, and the gluten is even unable to hold up the yeast and begins to crack.
pastries Baking -
Flourless jackfruit core salty cake
Seeing the jackfruit core being beaten into flour in the food processor, I suddenly thought of the sweetness of the flour-free jackfruit core cake. Suddenly I had a new idea. You can also order a savory flour-free cake. I'm just too lazy to beat the eggs in that sweet cake way. It must be possible to just use the muffin cake pattern. Add the last few pieces of crispy sausage together and serve with green peppers as usual - a simple salty cake would be too boring. The result looks pretty good, the hair can actually grow like ordinary muffins, and it looks like it has loose holes when you pull it apart. It just tastes a little rough, but it's much more delicate than pure whole wheat muffins. . . . . .
Baking Breakfast -
Jackfruit Core Sesame Scones
Here comes another jackfruit, bigger than the previous two combined. Then a lot of jackfruit cores will be harvested, which means that various developments will be carried out on it in the coming days. After two kinds of scones, I suddenly realized that I have never used jackfruit cores to make scones. So I continued to take the scone route and made an original jackfruit core scone by referring to the recipe of sweet potato scone. I got distracted halfway through, the baking time was a little longer, and the surface was a little dry and hard. But it's still good, not hard enough to turn into stone. It's crispy on the outside and soft on the inside. It's very fragrant, it's sesame. . . .
Baking Afternoon tea -
Creamy Jackfruit Core Bread
It’s been a long time since I’ve made bread. When all kinds of quick tricks have become a habit, I can’t help but think about the time cost when I make bread again. But, my favorite is bread. When returning to bread, I still can’t help but start with the less troublesome and time-saving route. Bread machine, one-click fool's bread, no need to spend too much thought at all. Cut the jackfruit core into cubes and throw it in when the bread machine beeps. Then, he completely forgot about it. Even if there was a beep for the end of baking, it was not heard at all. Then I suddenly remembered that it had entered the heat preservation mode and the countdown had reached 46 minutes. The bread with jackfruit core seems to have no trace of its existence. . . .
pastries Baking -
Jackfruit muffin cake
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. . . . .
Baking Baking powder -
Jackfruit Kernel French Bread
It’s actually just the French bread program of the bread machine. This time, the jackfruit core is no longer particles, but minced. The idea came from sweet potato and chestnut bread. I was originally worried about the 50 grams of sweet potato puree. In the non-sweet potato season, although it is not difficult to get a sweet potato for these 50 grams, I don’t want to think about consuming the remaining part. I thought maybe I should give up, but suddenly I found a new way of thinking. Why can’t sweet potatoes also be turned into jackfruit cores? Since sweet potatoes are puree, chestnuts are puree. All of a sudden, the problem was gone, and he acted like the wind. There is nothing simpler and easier than making bread with a bread machine. Just put in all the ingredients and get it done with just one click. . . . . . But why does this bread have such a strange shape? After it cooled and cut into pieces, the bread felt so solid, it looked more like a steamed bun? Is it because all the ingredients are used directly from the refrigerator without being warmed to room temperature, thus affecting the growth of yeast? It’s also good to eat as steamed buns. . . .
Staple food Baking -
Green pepper, sausage, jackfruit core salty cake
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. . . .
Baking Baking powder -
Jackfruit cored cranberry bread
The weather is warm, which is perfect for making bread, but I always feel like I don’t have enough time. Plans are always changing. Regarding the jackfruit core, when can we officially enter the breading process? Suddenly I realized that this bread doesn’t seem to take much time. As long as the dough is smooth and slightly elastic, it can be left to rest in a warm place for 30 minutes and then directly shaped into the second dough. That's it. The chestnuts are replaced with jackfruit cores, the bread machine is used instead of kneading the dough, and the fruit pieces are kneaded in by hand. After 30 minutes, shape, ferment until doubled in size, cut, spray with water, and bake. Coming soon. The color looks pretty good, the cranberries are sour and sweet, and the bread crust is crispy and delicious.
Baking Dried cranberries -
Snow top jackfruit core butter cake
After taking a closer look, I discovered that it was actually a butter cake. Considering it kills two birds with one stone, consuming jackfruit cores and white chocolate at the same time, forget it. A lot of oil, but not much powder. Jackfruit core is the main filler. Watching it sizzling in the oven with oil bubbles and splashing on the walls of the oven, I can only sigh with emotion when I think of scrubbing the oven and how much fat there is. After it was released, I realized I had made a mistake. It's not a non-stick mold, just a layer of oil on the inner wall, which may be enough for bread, but for this cake, you probably need to sprinkle another layer of flour before it can be released from the mold. At the very least, there must be a layer of paper at the bottom. Sure enough, even after tossing it left and right, I couldn't get it out. Simply let it stay in it, continue with the next step, and wait until it cools to see if it will be easier to release from the mold. It’s hard even when it’s cold. . . .
Baking Afternoon tea -
Kuaishou ham, jackfruit and rye bread
I didn’t really like the texture of the jackfruit core particles after they were dried in the bread, so I simply crushed them and used them as mashed potatoes, sweet potato mashed or even flour. Looking at some diced ham left over from making rice dumplings, I suddenly had an idea. Put them together with jackfruit cores for a savory quick bread. I remembered the rye that I had never used much, so I added the rye again. The ham alone would be too boring, so I added a green pepper. This green pepper doesn't look like a fat big green pepper, but I hope it won't be too spicy. It couldn't be easier, just mix all the ingredients, put them into the mold, and bake. The batter gradually grows to the edge of the mold and cracks. Although it is not as crispy as you want, it still looks good. Cut open, it is full of meat, with scattered small particles of uncrushed jackfruit core embedded in it. Whole grain bread, delicious. . . .
Baking Breakfast -
Whole wheat muffin with jackfruit core
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. . . .
Baking Dessert -
Flourless Jackfruit Core Cake
I didn’t expect the cake to grow very high from the beginning. After all, the volume of the 6-inch round mold should be larger than that of the 6-inch hollow mold. Besides, the jackfruit core doesn't seem to be as powdery, thick and dry as chestnuts. If a cake is baked, it seems acceptable. I wanted to be lazy and crush the cooked egg yolk with jackfruit core directly in a food processor, but in the end I took the trouble to sift both the egg yolk and jackfruit core. It is said that this way the cake will have a delicate texture. Maybe it will also help with starting? Bake, invert, wait to cool, who knows what it will look like in the end? The effect is not bad, it is not tall, but very soft. Although it is not as delicate as Qifeng, it is full of egg fragrance. . . . .
Baking Butter -
Scallion, Jackfruit and Salty Scones
Halfway through the course of the original jackfruit core scone, the line of salty scones suddenly lit up. Yes, what would a salty scone with jackfruit core feel like? Otherwise? Have a simple salty scone, just add some green onions. It's very simple, just adjust the sugar and salt ratio in the previous jackfruit core scone, and add chopped green onion. The taste is really hard to imagine. The advantage of making scones is that they are quick. You don’t need to think for too long. The fragrant salty scones are out of the oven and all the suspense is revealed. This salty scone tastes really good, and it feels even better than the original one before.
Baking Breakfast -
Cranberry Oatmeal Honey Flour-Free Jackfruit Core Cake
Thinking of the past flour-free jackfruit core cake, I decided to use this to get rid of the last pack of jackfruit cores. Countless thoughts are running through my mind, including brown sugar jam, honey and whole wheat, everything from taste to texture, and of course it would be best if it could also be used as a stocking. Finally pick out a few elements: honey, oatmeal, cranberries. Please refer to various quick breads and muffins for making instructions. Follow the steps as you like. Raw oatmeal is probably better soaked in advance, and a little oil should make it more moist. The jackfruit core powder whipped in a food processor will be a little grainy, and it probably won't be as chewy as flour. There is no expectation that the cake will grow very tall in the end. Even if it is not long at all, it should not become a hard lump like dead dough. It doesn't matter what you do, the result is actually very good. The paste of the jackfruit core gradually grows taller and cracks under the influence of heat, and finally stabilizes to a height close to the edge of the mold. It was cut without waiting for it to cool completely. The texture is loose and easily broken. It may be easier to cut after it cools down. The taste is rich, with some small particles of jackfruit core embedded in the looseness of the jackfruit core, the sourness and sweetness of cranberries, and the chewy texture of oatmeal. The sweetness is just right, which seems to be good. . . . All the efforts were accomplished in one battle, and the various interpretations about the jackfruit core came to an end. . . .
Baking Baking powder