Pear Crisp
1.
Whip the butter with powdered sugar and salt, add egg wash and beat into a feather shape.
2.
Pour the low powder and milk powder into the whipped butter and stir evenly with a rubber spatula.
3.
Wash the wax gourd, peel and remove the seeds, cut into small pieces and cook until transparent.
4.
Use gauze to hold the wax gourd and squeeze out the water, chop into wax gourd puree, do not use wax water.
5.
Next, process the pears, boil them in the same way as winter melon, squeeze out the water, and chop them into purees. The pear water is useful this time and put it away.
6.
Put the pear water and sugar in a saucepan and bring to a boil. Turn the heat to low until the sugar dissolves.
7.
At this time, add pear paste and winter melon paste and stir fry until the color changes.
8.
The next step is to wrap. You can decide the size of the crust and filling according to the mold situation, wrap it like a mooncake, then put it in the mold and flatten it, and then put it on a baking tray with a layer of tin foil at 175°C, 15 minutes.
Tips:
The moisture in the winter melon cannot be retained, otherwise it will taste like a crispy winter melon~~~
When wrapping, try to make the skin thinner and fill more.
