Jackfruit Core Sesame Scones

Overview

Here comes another jackfruit, bigger than the previous two combined. Then a lot of jackfruit cores will be harvested, which means that various developments will be carried out on it in the coming days. After two kinds of scones, I suddenly realized that I have never used jackfruit cores to make scones. So I continued to take the scone route and made an original jackfruit core scone by referring to the recipe of sweet potato scone. I got distracted halfway through, the baking time was a little longer, and the surface was a little dry and hard. But it's still good, not hard enough to turn into stone. It's crispy on the outside and soft on the inside. It's very fragrant, it's sesame. . . .

Tags

• baking
• afternoon tea
• students
• baking powder
• butter
• cake flour
• ripe jackfruit core
• white sesame
• fine sugar
• milk
• salt

Ingredients

Steps

1. 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. 2 Put the cooked jackfruit core into the food processor,

   

3. 3 Beat into powder.

   

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

   

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

   

6. 6 Pour in minced jackfruit core and white sesame seeds. Mix well.

   

7. 7 Add milk,

   

8. 8 Shape into a uniform dough.

   

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

   

10. 10 Cut into 9 equal parts.

    

11. 11 Place on baking sheet, spaced apart.

    

12. 12 Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 20-30 minutes.

    

13. 13 The surface is golden brown and comes out of the oven.