# Fourth Baking Contest and is Love to Eat Festival# Yogurt Jackfruit Core Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Yogurt Jackfruit Core Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 30g Corn oil; 100g Yogurt; 100g Low-gluten flour; 25g Sugar; 5g Baking powder

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

For this jackfruit core, it is really hard to fight, various versions of muffin, take the trouble to implant the jackfruit core in different ways. The yogurt version of jackfruit core muffins, in fact, hesitate, or just make half of it, just four or five, not too much. After all, I was lazy, because I had to separate half an egg.
Seeing seven muffins bulging up high, I feel so full. . . . . "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Yogurt Jackfruit Core Cake

1. Ingredients: 1 egg, 30 grams of corn oil, 100 grams of yogurt, 100 grams of low-gluten flour, 5 grams of baking powder, 25 grams of sugar

2. The jackfruit cores are steamed, peeled and cut into small pieces, and placed in a food processor for repeated whipping,

3. Into the fine end.

4. Knock the eggs into a bowl, add sugar and beat them up.

5. Pour in the oil, yogurt, and stir well.

6. Mix the baking powder with the flour, sift into the liquid, and mix well.

7. Add jackfruit pits,

8. Mix into an even paste.

9. Put it into a muffin cup and make it eighth full.

10. Put it in the oven, middle level, up and down heat, 180 degrees, bake for about 30 minutes.

11. The surface is golden and baked.

12. Demould immediately.

Tips:
Jackfruit pits can be replaced with various nuts and dried fruits.
The batter should not be overfilled to prevent overflow.
The baking time and firepower need to be adjusted according to the actual situation.