80g of low-gluten flour, 30g of eggs, 25g of milk powder, 50g of sugar powder, 30g of butter and 30g of lard.

2. Accessories:

500g of pineapple, 500g of wax gourd, 50g of sugar, 50g of rock sugar and 2-3g of salt.

3. Steps:

(1) Peel and core pineapple, soak in light salt water for half an hour, drain water, and cut into small pieces; Peel and seed the wax gourd and cut it into small pieces.

(2) Pour the wax gourd, pineapple, white sugar and crystal sugar into the pot in turn and stir evenly. After standing for half an hour, the mixed slurry came out.

(3) Add a proper amount of water until the pulp is uniform and boil.

(4) Turn to low heat and cook until the wax gourd is cooked and rotten.

(5) Take 3/4 portions of fruit materials and beat them into paste with a cooking machine, then pour them back into the pot and stir-fry them slowly.

(6) until the fruit is parched and can be wrapped; After cooling, evenly divide into 20g/ tablet and knead into balls.

(7) Cut the butter into small pieces and soften it with lard at room temperature.

(8) Add powdered sugar in three times and beat with electric egg beater until it turns white and becomes bigger.

(9) Beat the eggs well, add them into the powder bowl several times and beat well.

(10) Mix the low-gluten flour and milk powder, sieve them into a basin and cut them evenly.

(1 1) Knead the dough with shiny surface.

(12) Divide the dough into 20g/sheet and knead it into balls.

(13) Take one, flatten it, wrap it with pineapple stuffing, round it with your palm, and put it down.

(14) Make some green bodies.

(15) Put it in a baking tray, press it lightly by hand, and arrange it into cubes.

(16) oven preheating 175 degrees, baking 15 minutes.

(17) Turn over and bake for 3-5 minutes, then color.