Taiwanese Pineapple Tarts

1. Cut the flesh of pineapple into small cubes;

2. Peel and flesh the winter melon, cut it into small cubes;

3. Mash the winter melon and pineapple meat together using a blender;

4. Put the puree into the pot, add lemon juice, salt, rock sugar, and maltose;

5. First, simmer over high heat until slightly viscous, then turn to low heat and stir while cooking until the filling is completely dry and does not flow. Cooling backup.

6. Add powdered sugar to the salt free butter that has been softened to room temperature and mix well;

7. Use an egg beater to beat until fluffy and smooth;

8. Add the beaten eggs in batches, and beat them evenly before adding the next batch;

9. After adding the eggs, add the milk in portions and beat until the butter paste fully absorbs the milk before adding the next time;

After whipping, the butter paste presents a fluffy, soft, delicate, and glossy white color, with feather like patterns left by the whisk;

11. Add low gluten flour, baking soda, and milk powder mixed and sieved at once;

12. Start and knead it into a uniform dough;

13. Brush a layer of melted butter (in excess) onto the pineapple cake mold and place it on a baking tray for later use;

14. Determine the weight of the pineapple cake based on the size of the mold (the pineapple cake mold is about 40g each; I used 30g for the cookie mold, which is a bit too large, but can be smaller), and weigh the ratio of the skin and filling in a ratio of 2:3 or 3:2, or 1:1- my experience is that a ratio of 2:3 for thin skin and large filling is a standard, but it is not easy to operate; 3: A ratio of 2, with thick skin and less filling, suitable for people who like to eat skin; My preferred ratio is 1:1, with comparable skin and filling, easy to handle, and suitable for my family's taste

15. Round the dough and place the filling inside;

16. Hold the filling with your right hand and push the dough evenly onto the filling with your left hand;

17. Use the tiger's mouth to tighten and close the mouth;

18. Close the mouth upwards, place it into the mold, and gently flatten it;

19. It occupies approximately 2/3 of the mold (the dough has very good elasticity and will expand after baking), and the side of the cake facing the baking tray is the front, which will be very flat;

20. If there are not enough or no molds at all, you can close the dough with the mouth facing up, use a flat shovel to flatten it, and bake it out with a bad appearance and the same taste;

If there is still filling left, no problem, just eat it as jam; Usually there will be leftover dough, throw a handful of raisins or other dried fruits, grab them evenly, pat them flat, and bake them into cookies with a first-class taste;

22. Finally, preheat the oven to 150 degrees Celsius, put in the dough, bake for 18 to 20 minutes, and if you see a slight yellowing on the surface, you're done!