Cooking Steps

1. 

   Step1:[pineapple filling] peel and cut the pineapple into small pieces. Take 1400g of pineapple. Wrap it with gauze and squeeze out the pineapple juice. Keep the juice. Chop the dehydrated pineapple into pineapple paste for standby. *Add a small amount of white gourd paste to make the filling taste softer. 1. Peel the white gourd, remove the seeds and cut into small pieces. Take 700g white gourd meat and cook in boiling water for 15 minutes. Cook until the white gourd is ripe and transparent. Remove and cool. 2. Wrap the cooled wax gourd with gauze, extrude the water, and dehydrate the wax gourd for use. 3. Stir fry and add.

2. 

   Step2:Take a wok. Pour in pineapple juice, 30g of ice sugar, 30g of fine sugar and 60g of maltose. Turn to a small heat after boiling. Stir until the sugar is completely dissolved.

3. 

   Step3:Put the pineapple into the pot. Stir fry slowly over low heat. Fry until the water is dry. Stir and form into a ball. When it is golden yellow, put it out and cool. The pineapple filling is finished. *Stir fried pineapple filling is about 400

4. 

   Step4:[filling of durian and pineapple] take a wok and pour in 100g of durian pulp, 50g of water and 30g of maltose. Cook slowly over medium and low heat. Stir constantly during the process.

5. 

   Step5:When the water is dried, add 200g pineapple stuffing, stir well, then put it out and cool. The filling of durian and pineapple is finished.

6. 

   Step6:[making of pastry] take a cooking bowl, put 75g of salt-free butter softened at room temperature in advance, add 20g of sugar powder and 1g of salt, and beat until slightly white.

7. 

   Step7:Pour in 25g egg mixture several times. Beat until the egg and butter blend.

8. 

   Step8:Pour in 25g egg mixture several times. Beat until the egg and butter blend.

9. 

   Step9:[shaping and baking] the pastry is divided into 20g each. The filling center is divided into 15g each. All are rubbed into balls.

10. 

    Step10:Gently press the pastry into a small bowl. Pack in 15g pineapple filling or durian pineapple filling. Slowly close the mouth with the tiger mouth. Rub the pastry round. Close the mouth downward. Put the parchment on the baking tray in advance. Put the pineapple crisp mold on the baking tray at intervals. Press the wrapped ball into the mold to make it set.

11. 

    Step11:Put in the oven preheated to 175 degrees. Bake for 15 minutes. When the surface is golden, take it out.

12. 

    Step12:Cooling and demoulding. Thick cut pineapple crispy finish. *Sealed for 4 hours before eating. Better taste.