1.900g white gourd, boiled into transparent shape with water, scooped up and squeezed with gauze to remove water, and made into white gourd mud.
2.450g peeled pineapple, soaked in salt water for 10 minutes, and then separated the juice and mash with a juicer.
3. Pour the pineapple juice into the pot. In order to prevent the stuffing from being burnt, I use the electric pancake pan. Add 60 grams of rock sugar and 60 grams of maltose to concentrate pineapple juice.
4. Thicken the pineapple juice, add the pineapple and winter melon, and stir fry.
5. Stir fry the pineapple and wax gourd to dry, then put them in the refrigerator for preservation.
6. Place 75g butter at room temperature, beat with egg beater, add 20g sugar powder and 1 / 4 teaspoon salt, continue beating until fluffy, add 25g egg liquid in three times, beat evenly.
7. Mix 90g of low refined powder and 35g of whole milk powder evenly, sieve them into the container containing cream in three times, mix them with rubber rod, knead them into dough, put them into the fresh-keeping bag, and put them into the refrigerator for more than 20 minutes.
8. Wrap the flour and stuffing in a ratio of 1:1, put them into the mould, put them into the preheated oven, bake for 10 minutes on both sides.