#四session Baking Contest and It's Love to Eat Festival# Jackfruit Core Whole Wheat Muffins
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
It suddenly occurred to me that I have never made a cake with jackfruit core and whole wheat. To be precise, it is muffin, this very quick and simple cake. All of a sudden the spirit came, and immediately put into action.
Using bananas for reference, the remaining jackfruit cores in the package, about 140 grams, were tossed away. A little more is a little more. It shouldn’t have much effect. It still affected the thinness of the batter. The jackfruit core doesn't have much moisture, and when you add whole wheat flour, it becomes a dry lump at once. When I first started mixing whole wheat flour, I suddenly realized that we can actually reduce a little whole wheat flour, but I can't get it out anymore. Had to modify the formula and add more milk to make the batter look less dry.
Batter with poor fluidity can only be digged into the mold with a spoon. It seemed that the heavy mush had grown a cracked dome. Whole wheat flour and jackfruit pits make the cake look like gray, without any value. The sugar is reduced and there is only a slight sweetness, which is very good. . . . "
Using bananas for reference, the remaining jackfruit cores in the package, about 140 grams, were tossed away. A little more is a little more. It shouldn’t have much effect. It still affected the thinness of the batter. The jackfruit core doesn't have much moisture, and when you add whole wheat flour, it becomes a dry lump at once. When I first started mixing whole wheat flour, I suddenly realized that we can actually reduce a little whole wheat flour, but I can't get it out anymore. Had to modify the formula and add more milk to make the batter look less dry.
Batter with poor fluidity can only be digged into the mold with a spoon. It seemed that the heavy mush had grown a cracked dome. Whole wheat flour and jackfruit pits make the cake look like gray, without any value. The sugar is reduced and there is only a slight sweetness, which is very good. . . . "
