Pineapple Filling---the Mid-autumn Mooncake Filling You Can’t Miss
1.
Get all the materials ready.
2.
Peel the pineapple and pick out the black pineapple nails.
3.
Cut into small pieces and soak in light salt water for 10 minutes.
4.
Take it out, rinse with clean water, put it in a food processor and stir into pineapple velvet.
5.
Take it out, wrap it with gauze and squeeze dry water.
6.
Peel and seed the winter melon and cut into small pieces.
7.
Put it in a food processor and stir into winter melon velvet.
8.
Take it out, wrap it with gauze and squeeze dry water.
9.
Put the squeezed pineapple velvet, winter melon velvet, and white sugar into the pot.
10.
After mixing well, stir while cooking over a medium-to-small fire. After cooking for a while, add maltose.
11.
Continue to cook while stirring, and add a small amount of lemon juice after stirring.
12.
Stir-fry until the water has completely evaporated and turn off the heat when it is golden.
Tips:
1. The pineapple must be soaked in light salt water before being stirred into puree, so that the pineapple will be sweeter.
2. The amount of ingredients can be increased or decreased according to personal taste or the sweetness and sourness of pineapple.
3. Before frying, be sure to use gauze to squeeze the water in the winter melon and pineapple, otherwise it will take a long time to fry.
4. The pot for frying the stuffing must not use an iron pot.
5. The ratio of pineapple filling pineapple to winter melon made this time is 0.8:1. I feel very good. The pineapple flavor is very strong.....Even if it is not used for filling, just eat it as it is, and the taste is really good. .
