Fresh fruits play the leading role---Homemade mango and strawberry jam sandwich cakes

Overview

I chose these two fruits because their colors are super beautiful, and the jam they make is also suitable for filling. Winter strawberries have come down again, and the strawberries now feel more delicious than those in summer. A while ago, my second-hand guy asked me when I was going to make strawberry jam? Well, you can make it after a while when you have more strawberries~~~ I wonder what the durian jam will taste like? I made a cake for my birthday. The second-hand guy asked me to try replacing the banana with durian next time. I said, will you eat it? He said I was determined not to eat, and if you wanted to eat, you had to hide in the bathroom. I said you need to take care of me. If you don’t want to take care of me, why are you giving me random orders? As he said that, he rushed up and kicked him, but he felt aggrieved and said, "I just want to find a reason to lock you in the bathroom. If you don't go in, I won't go in. Why are you so cruel?" But the second-hand guy reminded me to try making a small durian sandwich cake sometime~~~

Tags

• baking
• baking powder
• butter
• cake flour
• corn starch
• mango
• pure milk
• strawberry
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Wash and cut the mango into pieces and put it into a food processor

   

2. 2 No need to add water, just puree the mango directly

   

3. 3 Pour the mango puree and caster sugar into a small non-stick pot

   

4. 4 Turn on low heat and cook until boiling, stirring while cooking (no need to add water here)

   

5. 5 Cook over low heat for about 5 or 6 minutes, then add cornstarch to the mango puree

   

6. 6 Continue to cook and stir until the mango puree becomes thick (don’t be afraid that it will stick to the pan, the puree must be cooked to a thick consistency. If the jam used as a sandwich filling is thin, the baking effect and taste will not be good)

   

7. 7 Cook the mango puree until it is about the same consistency, then turn off the heat and let it cool for later use

   

8. 8 Cook the mango puree until it is about the same consistency, then turn off the heat and let it cool for later use

   

9. 9 Mix the flour and baking powder evenly and set aside

   

10. 10 Cut the butter into small pieces and put it in a steamer over water to melt

    

11. 11 Melt into butter liquid and remove from heat

    

12. 12 Add fine sugar to the butter liquid

    

13. 13 Beat together with a whisk

    

14. 14 Add whole eggs and milk respectively

    

15. 15 Beat together with a whisk

    

16. 16 Sift the low flour baking powder into the butter bowl

    

17. 17 Use a spatula to mix evenly into a moist batter

    

18. 18 Add 1/2 amount of batter into the paper cup

    

19. 19 Add another tablespoon of mango jam

    

20. 20 Continue to add batter until the paper cup is eighty-full

    

21. 21 Place the muffins in the oven at 175 degrees for 25-30 minutes, until the surface of the muffins is golden brown

    

22. 22 Small baby paper cups, even though they are small, they still have a big spoonful of filling inside

    

23. 23 Baby paper cup, 170 degrees for about 15 minutes

    

24. 24 Strawberry jam---wash the strawberries and remove the stems, put them into a food processor and puree them, then put them into a non-stick pot with fine sugar

    

25. 25 Similarly, cook the strawberry puree over low heat until it boils. After cooking for about 5 or 6 minutes, add cornstarch and stir while cooking until the strawberry puree becomes thick

    

26. 26 Prepared strawberry jam, let cool and set aside

    

27. 27 Pour 1/2 amount of batter into the paper cup, and then add a tablespoon of strawberry jam (my strawberry jam is a little bit thin, it can be thicker, something like mango jam is just right)

    

28. 28 Continue to add batter until the paper cup is eighty-full

    

29. 29 Also in the middle of the oven, bake the muffins at 175 degrees for 25-30 minutes until the surface is golden brown

    

30. 30 Also in the middle of the oven, bake the muffins at 175 degrees for 25-30 minutes until the surface is golden brown