1. Prepared ingredients.
2. Pineapple and winter melon peeled (the amount of pineapple and winter melon in the filling is the net weight).
3. Cut pineapple into large pieces and soak in light salt water for half an hour.
4. Then cut the winter melon and pineapple into small pieces.
5. Break them all with a food processor.
6. Add all the ingredients for the filling and boil on low heat.
7. Stir-fry all the water and let it cool for later use (the fried filling is about 300g)
8. Beat the butter with powdered sugar.
9. Then add egg liquid.
10. Dispense completely evenly.
11. Sift in low-gluten flour.
12. Mix it with a silicone spatula to form a smooth dough.
13. Divide the dough and fillings into equal portions.
14. Flatten the dough and wrap it with fillings.
15. Put the wrapped embryo of the pineapple cake into the mold and lightly compact it.
16. Put the mold into the baking tray, preheat the oven at 180 degrees, and bake the middle layer for 20 minutes.
17. Just let it cool and release it.
Tips:1. Stir-fry the stuffing, the dry the better.
2. Rolling the dough can be wrapped in plastic wrap and then rolled. It can be rolled out very thin, and it is not sticky, and it is easier to wrap.
