Powderless Jackfruit Core Chiffon Cake
by Food·Color
Favorite
7
Difficulty
Easy
Time
1h
Serving
2
A jackfruit is more than ten or twenty catties, leaving a pile of nuclei, no matter how much more than 2 catties. Throw it away? It's too wasteful, and this thing is not uneatable. However, the usual way of eating jackfruit cores is too monotonous. The salted water spiced back to the sand stew, in short, is a variety of boiled.
That year, the jackfruit core was tossed out all kinds of things; this year, when the jackfruit core was encountered again, the initial feeling was that the jackfruit core was poor. However, in an instant, there was a new light: haven't tossed a chiffon cake yet, right? Suddenly I became interested. I steamed all the jackfruit cores and powdered them, frozen them in the refrigerator, and started to toss slowly from the powder-free chiffon.
At the beginning, I just replaced the jackfruit kernel powder and flour in equal parts. I didn't expect the egg yolk paste to be too thin. I added a little bit to make it 50 grams, which looked a little better. The center of the finally baked cake was a little sunken. I guess it was because the batter was too thin. For the second time, I thought that jackfruit kernel powder was originally a wet powder and would not absorb water like flour, so milk could probably be saved as much as possible. After adding the amount to 65-70 grams, the prepared batter looks almost the same as the flour batter, but it still bake a cake with a slight depression in the center. Or is it because the jackfruit kernel powder has no gluten to support it? Finally, the jackfruit core powder was added to 100 grams, and the milk was still not used. The mixture looked a little dry, but the final cake finally had a flat surface. The effect looks good, but it feels very real in my hand, without the lightness of a chiffon cake at all. Of course it’s not as delicate as the flour version, but it’s not too coarse. The taste is slightly coarser and the taste is not bad."
That year, the jackfruit core was tossed out all kinds of things; this year, when the jackfruit core was encountered again, the initial feeling was that the jackfruit core was poor. However, in an instant, there was a new light: haven't tossed a chiffon cake yet, right? Suddenly I became interested. I steamed all the jackfruit cores and powdered them, frozen them in the refrigerator, and started to toss slowly from the powder-free chiffon.
At the beginning, I just replaced the jackfruit kernel powder and flour in equal parts. I didn't expect the egg yolk paste to be too thin. I added a little bit to make it 50 grams, which looked a little better. The center of the finally baked cake was a little sunken. I guess it was because the batter was too thin. For the second time, I thought that jackfruit kernel powder was originally a wet powder and would not absorb water like flour, so milk could probably be saved as much as possible. After adding the amount to 65-70 grams, the prepared batter looks almost the same as the flour batter, but it still bake a cake with a slight depression in the center. Or is it because the jackfruit kernel powder has no gluten to support it? Finally, the jackfruit core powder was added to 100 grams, and the milk was still not used. The mixture looked a little dry, but the final cake finally had a flat surface. The effect looks good, but it feels very real in my hand, without the lightness of a chiffon cake at all. Of course it’s not as delicate as the flour version, but it’s not too coarse. The taste is slightly coarser and the taste is not bad."
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