250 grams of fresh pineapple

20 grams of fine sugar

Brown sugar10g

Corn starch10g

20 grams of milk powder

50 grams of milk or water

Egg yolk 1 piece

30 grams of butter

The method of filling milk-flavored pineapple

Put all the ingredients except butter into the food processor and mash them (I forgot to take a picture here). No fresh pineapple can be replaced by canned pineapple (drained)

Pour the beaten pulp into the pot, turn it to medium-low heat after the fire boils, and stir fry continuously while heating. Add butter and stir-fry until the butter is completely melted. The material in the pot becomes thick and muddy.

Stir-fried stuffing is used after cooling. If you want to cool as soon as possible, you can pour the stuffing into a flat plate, spread it out with the back of a spoon, and put it in the refrigerator to cool it quickly.

Come to a finished product drawing.

Tips

I made six 25g pineapple fillings for this recipe. After cooling in the refrigerator, it is better to knead it with your hands.