1. Mix the raw materials in the main ingredient together and knead it into a dough, but don't over knead it, forget to take pictures in this step😂
2. The pineapple is chopped into puree. I didn’t use a blender at this step. I personally feel that the knife cuts taste better.
3. Winter melon is also chopped into puree
4. Chopping winter melon and pineapple is a patience. Anyway, my hands are soft. (The original recipe uses 450 grams of pineapple and 900 grams of winter melon. My personal taste does not like to pack too much stuffing, so I reduced the amount)
5. Put the two kinds of pureed stuffing, yellow rock sugar, and honey into a pot and boil on high heat, then simmer on a low heat until the water is boiled dry and the filling is not in a fluid state. It will be more dry than the one in my picture. 'S picture forgot to da
6. Take 18 grams of dough, the amount of filling, start to pack, it is not very good, low flour is not malleable, it will disperse when you touch it. Once the dough is loose, I doubt my life 😂) So I have to close it slowly, add some dough to make up the broken place 🤗 I don’t have a mold, I use a scraper to shape it.
7. The temperature of the lower tube of our oven is relatively high, so the upper tube is 180 degrees, the lower tube is 160 degrees, bake for 12 minutes, and then stuffy for two minutes.
8. It's crispy and scumming when you take it out of the oven. It's too happy to take a bite. It's as delicious without butter.
Tips:Pineapple and winter melon should be finely chopped. I didn’t chop very finely this time in a hurry
