2. After the melon is peeled and seeded, cut into small pieces. Boil the water in the pot, add the wax gourd, and cook for about 15 minutes until cooked. If the water does not pass the wax gourd, the wax gourd becomes transparent and is completely cooked.
3. After the boiled wax gourd is cooled, wrap it with gauze and squeeze out the water. In order to let the wax gourd cool quickly, you can pass cold water;
4. Discard the melon water, put the dehydrated melon on the chopping board and chop it into a melon paste with a knife;
After processing winter melon, we began to process pineapple. Tear the pineapple into silk and cut it into small squares as much as possible. After squeezing the juice, put the diced pineapple on the chopping board and chop it with a knife, without chopping the shredded pineapple;
6. Wrap the diced pineapple with gauze, squeeze out pineapple juice, and put the pineapple juice, fine sugar and malt syrup into a wok;
7. After the fire is boiled, turn to low heat and stir-fry until the sugar is completely dissolved. Pour the melon and pineapple into the pot and stir-fry slowly;
8. Turn the water in the wok, and the filling will gradually decrease. Stir-fry until golden brown, and the pineapple stuffing is ready. Put the pineapple stuffing into a bowl, cool it and use it.
9. Now start making pineapple cake skin: after softening the butter in the pastry ingredients, add the powdered sugar and salt and beat well with an egg beater; Pour the broken eggs in three times. Continue to stir until the eggs and butter are completely mixed and feathered, then add the whipped cream and stir well. If it can't be stirred evenly, microwave for a few seconds, not too long;
10, low-gluten flour and milk powder are mixed and sieved into butter. Stir evenly with a rubber spatula to completely mix flour and butter, add cheese powder and stir until there is no dry powder, and make cakes;
1 1. According to the size of your pineapple cake, weigh the dough and stuffing according to the ratio of 1: 1. 30g each, peel15g, stuffing15g;
12. Crush the dough by hand, put a piece of pineapple stuffing on it, push the dough with your thumb, and let the dough "climb" up slowly to cover the stuffing. The method of wrapping is the same as wrapping moon cakes. After the dough is pushed up, pinch it tightly so that the dough completely wraps the pineapple stuffing. Because the pastry dough is soft and crisp, it is a bit difficult to wrap it;
13. Put the pineapple cake mold on the baking tray, and put the wrapped dough into the mold. Flatten the dough by hand and put it into the mold. Do other pineapple cake in this way. Put the pineapple cake and the mold in the oven 175 degrees 15 minutes, and bake until the surface is golden.
14. Take it out and cool it before demoulding. After demoulding and cooling, it is better to eat after sealing for 4 hours.