2. First boil a pot of water, boil the water, cut the wax gourd into pieces, then add the wax gourd and cook the wax gourd.
3. Squeeze the water fully, then chop the melon and chop it into melon paste for later use.
4. Cut the pineapple into granules, control the water to dry, and then put it in a bowl for use. Squeeze the dried pineapple granules into a paste with the back of a knife.
5. Pour pineapple juice and maltose into the pot, cook together until it melts, then add melon paste and pineapple paste, and cook slowly over low heat.
6, until the soup is dry, the filling becomes golden yellow, and it is very sticky, and there is not much steam coming out, so you can turn off the fire.
7. After the softened butter is mixed with powdered sugar at room temperature, electric egg beater is used to make it white, and the egg liquid is added in three times, each time after the egg liquid and butter are fully mixed, the next time is added.
8. Sift in the low-gluten flour and milk powder, and gently stir them into pastry dough. The pastry dough is evenly divided into 15g, and the pineapple stuffing is evenly divided into 25g, shaking and rounding. Referring to the stuffing method, the pineapple stuffing was wrapped with pastry and put into pineapple mold.
9. Slowly push the green embryo into the pineapple mold while pressing it by hand, put it into the oven preheated at 175 degrees, and bake it for 15 minutes.