1. Peel and core pineapple, soak in light salt water for half an hour, then drain and cut into small pieces; Peel and seed the wax gourd and cut it into small pieces. 2. Pour the wax gourd, pineapple, sugar and rock sugar into the pot and mix well in turn. After standing for half an hour, the mixed slurry came out. 3. Add a proper amount of water to the pulp and boil it. 4. Turn to low heat and cook until the melon is cooked. 5. Take 3/4 portions of fruit and paste them with a cooking machine, then pour them back into the pot and stir-fry them slowly. 6. Until the fruit is fried to dryness, it can be held together; 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 to the powder bowl several times and beat well. 10. Mix the low-gluten flour and milk powder, sieve them into a basin, and cut and mix evenly. 1 1. Knead dough with smooth surface. 12. Divide the dough into 20g/piece 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, gently press it with your hands, and square it. 16. Preheat oven 175 degrees, bake 15 minutes. 17. Turn over and bake for 3-5 minutes, then color.

Tips for pineapple cake's Practice

Tips:

1, it is best not to use an iron pan as stuffing, or the cooked pineapple stuffing will turn black.

2, making cakes can not be too thick, easy to gluten.