Jackfruit Core Sesame Scones

Name: Jackfruit Core Sesame Scones
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Ripe Jackfruit Core; 15g Caster sugar; 50g milk; 10g White sesame; A pinch of salt; 3g Baking powder

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Here comes another jackfruit, which is bigger than the previous two combined. Then harvest a lot of jackfruit cores, which means that various developments will be carried out on it in the future.
After the two Scams, I suddenly realized that I had never used jackfruit cores to make Scams. So continue to follow the route of Scone, refer to the method of sweet potato Scone, to come to an original jackfruit nuclear Scone.
I lost my mind in the middle, the baking time was a little longer, and the surface was slightly dry and hard. But it's good, and it's not hard to become a rock. The shell is crispy and soft inside.
Very fragrant, it is sesame. . . .

Ingredients

Jackfruit Core Sesame Scones

1. Ingredients: 100 grams of low-gluten flour, 100 grams of cooked jackfruit core, 15 grams of fine sugar, a little salt, 3 grams of baking powder, 20 grams of butter, 50 grams of milk, 10 grams of white sesame seeds

2. Put the boiled jackfruit core into the food processor,

3. Beat into crumbles.

4. Mix flour, sugar, salt, baking powder and sift into a large bowl.

5. Add the softened butter and knead into a coarse powder.

6. Pour in the crushed jackfruit kernels and white sesame seeds. well mixed.

7. Add milk,

8. Grab into a uniform dough.

9. Roll out into a square about 1.5-2 cm thick,

10. Cut into 9 equal parts.

11. Place it on the baking tray and spread the distance.

12. Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 20-30 minutes.

13. The surface is golden and baked.

Tips:
Jackfruit core can be replaced with other starchy ingredients.
The cutting shape can be changed at will.
The baking time and firepower need to be adjusted according to the actual situation.