#aca Fourth Session Baking Contest# Making Pornography-cranberry Oatmeal Honey Powderless Jackfruit Core Cake
by Food·Color
Favorite
1
Difficulty
Easy
Time
1h
Serving
2
Thinking that the powder-free jackfruit core cake was not bad, I decided to take out the last pack of jackfruit cores. Countless thoughts have passed through my mind, brown sugar jam honey whole wheat, all kinds, from taste to texture, of course, it is best to combine inventory. Finally pick out a few elements: honey, oatmeal, cranberry. The method refers to various quick bread and muffins, and the steps are as you want.
The raw oatmeal will probably be soaked thoroughly in advance, and a little bit of oil will feel more moisturized. The jackfruit core powder beaten by the food processor will have some particles, and it should not be as strong as flour. I didn't expect how high the cake would grow in the end. Even if it wasn't long at all, it shouldn't become a stiff lump like a dead dough.
It doesn't matter what you do, the result is very good. The paste of the jackfruit core grows taller and cracks under the action of heat, and finally stabilizes to a height close to the edge of the mold. It is cut without waiting for it to cool down completely. The texture is loose and easily broken. It may be better to cut after cooling.
The taste is rich, the looseness of the jackfruit core is embedded with some small particles of jackfruit core, the sweet and sour of cranberry, the chewing of oatmeal, the sweetness is just right, it seems not bad. . . .
After all, the various deductions on the jackfruit core are over. . . . "
The raw oatmeal will probably be soaked thoroughly in advance, and a little bit of oil will feel more moisturized. The jackfruit core powder beaten by the food processor will have some particles, and it should not be as strong as flour. I didn't expect how high the cake would grow in the end. Even if it wasn't long at all, it shouldn't become a stiff lump like a dead dough.
It doesn't matter what you do, the result is very good. The paste of the jackfruit core grows taller and cracks under the action of heat, and finally stabilizes to a height close to the edge of the mold. It is cut without waiting for it to cool down completely. The texture is loose and easily broken. It may be better to cut after cooling.
The taste is rich, the looseness of the jackfruit core is embedded with some small particles of jackfruit core, the sweet and sour of cranberry, the chewing of oatmeal, the sweetness is just right, it seems not bad. . . .
After all, the various deductions on the jackfruit core are over. . . . "
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