1. Add powdered sugar and salt to butter softened at room temperature
2. Beat until the butter is white and the volume becomes slightly larger
3. Add the egg liquid several times, and beat each time until the egg liquid is completely absorbed, and then add another egg liquid. I added 25 grams of egg liquid 5 times
4. The whipped butter becomes fluffy
5. Low powder and milk powder are well weighed
6. Mix through a sieve and add to the whipped butter
7. Squeeze into a ball, don't knead too much to prevent tendons
8. This is the crown pear fruit filling made in advance
9. The dough and the filling are divided into small portions according to 1:1. I made a 30g pear crisp, which is 15g pear filling and 15g dough per portion.
10. Take a portion of the dough, press it flat, and add a portion of pear filling
11. Wrap and seal
12. Use molds for compression molding. Normally, pineapple cakes are made with molds. I don’t have so many molds in my home. I just use molds to extrude.
13. Make the remaining pear crisp embryos one by one
14. Put it into the middle layer of the preheated 180 degree oven, bake for 15 minutes, turn it over and bake for 3-5 minutes
15. After roasting, let it cool and you can eat it. It tastes better if it is sealed for more than 4 hours.
Tips:The baking time and temperature should be determined according to the temperament of your own oven
