1. Wash the wax gourd, remove the seeds and peel, rub it into filaments with a wiper for later use
2. Peel and core the pears, cut into cubes and then cut into small cubes for later use
3. Boil water in a pot, add the rubbed wax gourd, and cook until the wax gourd is completely transparent
4. After the boiled winter melon is cooled, wrap it with gauze and squeeze out the water.
5. Finely chop into puree with a knife
6. Boil the pineapple to soften the same, remove the water to control, and wrap it with gauze to squeeze out the water (don’t throw away the pineapple juice that you squeezed out, it will be delicious with a little sugar)
7. Also use a knife to finely chop into puree
8. Bring the two kinds of puree to a boil, turn to low heat and stir fry until the moisture is reduced to half
9. Add 70 grams of sugar and 80 grams of maltose and stir fry slowly
10. The rest is to keep sautéing slowly, the moisture will gradually decrease as you sauté, and finally it will be golden brown (after cooling and storing in the refrigerator)
11. Let’s make the meringue: mix the low powder and milk powder well and sift it for later use.
12. Cut the butter into small pieces and soften it into a paste at room temperature. Beat it up first
13. Add powdered sugar and salt to beat
14. Hit until the color becomes lighter
15. Add the beaten whole egg liquid and egg yolk in portions and beat well
16. Each time you add the egg liquid, the ingredients must be fully whipped until they are fully emulsified before adding the next time until they are fully integrated.
17. Add the sieved powder and cut and mix evenly
18. Take out the prepared milk meringue, flatten it, wrap it in plastic wrap, put it in the refrigerator for 15-20 minutes, and take it out
19. The pineapple filling is divided into 20 grams into small groups (only 320 grams are used here, and can be stored in the refrigerator if you don’t use it up)
20. Take out the meringue and divide it into small groups of 20 grams.
21. Take a puff pastry and flatten it into a nest shape
22. Pack the stuffing and tighten the puff pastry with a tiger's mouth
23. Rounding
24. Put it into the mold and flatten
25. I don’t have so many molds, I put it in a non-stick 12-touch mold, and the oven is preheated by 180
26. Put it in the preheated oven and bake at 180 degrees for 25-30 minutes. If you use a biscuit mold to bake, turn it over during the baking process and pay attention to the degree of coloring. Take out and cool and serve.
Tips:Tips for making meringue: 1. When baking with a biscuit mold, be sure to bake it together with the mold, because during the baking process, the raw materials will expand and deform the embryo, and the finished product will not look good. Of course, those who don't care about appearance don't need to consider this.
2. When whipping the butter, the better the whipping, the softer the crust will be.
3. The temperature of the oven is for reference only, and the baking process should be observed at any time, and the time should be increased or decreased in time.
4. The ratio of the biscuit crust to the filling here is 1:1, you can adjust the filling skills according to your preference: 1. The frying pan must not be iron. A non-stick pan is best.
2. Because the juice of winter melon and pineapple is too much, it must be removed, otherwise it will be very tiring to fry.
3. The amount of pineapple and winter melon seems to be a lot, but in fact, it is only more than 300 grams after being fried.
4. I chopped it directly with a knife, you can also use a blender to chop the pineapple and winter melon.
5: The amount of sugar is added according to your preference. The amount of winter melon and pineapple in the recipe is the amount after peeling
