Chinese Food

Cooking Steps

1. 

   Step1:My perfume pineapple is definitely better with authentic Taiwan pineapple. Peelin

2. 

   Step2:Mincing. You can hide more carefully (you can also use the cooking machine, wall breaking machine, etc. but I think it's better to chop

3. 

   Step3:Wax gourd can be peeled, seeded, diced or diced. Smaller is easy to cook

4. 

   Step4:The autoclave is completely transparent after cooking for 5 minutes. You can also boil it directly to this state

5. 

   Step5:It's easier to wash with cold wate

6. 

   Step6:Chop it a little more. Be a little more careful

7. 

   Step7:Squeeze out the water. It should be gauze. But I found that there was no gauze at home after I started to make it. The sieve is not easy to use. There are still some that can't be squeezed out. Squeeze them out a little and fry the stuffing quickly late

8. 

   Step8:Pineapple also squeezed out a little bi

9. 

   Step9:Pineapple juic

10. 

    Step10:Put sugar and maltose in the pot (it's OK to use a wok or any kind of wok. The water with a larger mouth volatilizes faster

11. 

    Step11:Half or 1 / 3 of the pineapple juice just poured into the pot. Not too muc

12. 

    Step12:After boiling, turn the heat down to melt the sugar. Stir carefully to prevent it from scorching

13. 

    Step13:Pour in pineapple and wax gourd fillin

14. 

    Step14:Stir fry on low heat to dry the water (you can stir fry for two or three minutes in the microwave oven. The water evaporates quickly. You can also stir patiently or use the jam function of the bread machine

15. 

    Step15:If it's dry and sticky, it means it's OK. Don't be too wet. Let it cool and refrigerate it

16. 

    Step16:Soften butter at room temperature (use salt free butter with a little salt

17. 

    Step17:Add sugar powder, beat butter until it's white and bulky, then add eggs. Beat until feathery

18. 

    Step18:Sift in low gluten flour and milk powde

19. 

    Step19:Mix well with silica gel scraper. Do not use too much force to avoid tendon. Refrigerate for half an hour for better operatio

20. 

    Step20:Split the ski

21. 

    Step21:Here comes the super simple way to pack pineapple pastry. (I can only pack 2-3 pineapple crisp skin with my handbag directly. I can easily pack 1-1 to 3-2 with this method.) Take a fresh-keeping bag, roll round the skin, then put it in it, press it flat, and roll it thin with a rolling pi

22. 

    Step22:Add pineapple fillin

23. 

    Step23:Then I took the fresh-keeping bag and put it in easily

24. 

    Step24:Done. It's OK to have a plastic (a method was found by accident, because the fresh-keeping bag doesn't stick to try lark when making crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy crispy

25. 

    Step25:Put it into the mold. Press it with a small spoon. The temperature of the small spoon is also lo

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    Step29: