1. Cut pineapple meat into cubes, peel and dice winter melon,
2. Put it in a blender and beat into jam, then add rock sugar, brown sugar, salt, maltose, and boil until slightly viscous
3. Turn to low heat and cook while stirring until the filling is completely dry and not flowing.
4. Soften the butter and add powdered sugar
5. Add egg liquid and milk in portions and beat until they are fluffy and smooth
6. Add low flour
7. Grasp and knead into a uniform dough
8. 20 grams of dough, 15 grams of pulp, put it into the mold and flatten gently
9. Brush the mold with a layer of oil and place it on the baking tray for later use. Place it in the mold and flatten and bake for 25 minutes.
10. Finished product, ready to eat
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