Pineapple cakes for my daughter

1. Peel and core the pineapple, soak it in light salt water for half an hour, then drain and cut it into small pieces.

2. Peel and remove the seeds from the winter melon, then cut it into small pieces.

3. Put the winter melon into a basin, pour in white sugar and rock sugar in sequence, stir well, and let it stand for half an hour. The winter melon will be soaked with a lot of water.

4. Mix diced pineapple with marinated winter melon and stir well.

5. After boiling over high heat, reduce the heat to medium and simmer slowly. (Winter melon has a high water content, so I didn't add water to the filling anymore)

6. Keep boiling until the diced pineapple and winter melon are cooked and tender, and when the water in the pot is still at the bottom, turn off the heat.

At this point, stir three-quarters of the filling with a cooking stick.

8. Then continue to heat the pot end. At this point, the filling is already very thick, so keep stir frying to prevent it from sticking to the pot. Stir fry until you can stick together, and when you feel the hardness when touched with a scraper, the filling is considered cooked.

After cooling, the air can also take away some of the moisture inside the filling, making it easier for pineapple filling to form. Divide evenly into 15 grams and roll them into balls.

10. After the butter softens at room temperature, add white sugar in three portions.

11. Beat butter until the color turns white and the volume increases.

12. Beat the eggs evenly, add them to the butter in portions, and beat well.

Mix low gluten flour and milk powder, sieve into a basin, cut and mix evenly.

14. Knead into a smooth surface dough.

15. Divide the dough into approximately 15 grams each and knead them into balls.

16. Flatten the dough and wrap it with pineapple filling.

17. Use both hands to slowly push the dough upwards and close it together.

18. Then organize it into a spherical shape.

19. Carefully place the prepared embryo into the mold and press it with your palm to shape it again.

Preheat the oven to 175 degrees, heat it up and down, bake it in the middle layer for about 15 minutes, and remove it. I decided whether to extend or shorten the baking time based on the temperament of my own oven, so I extended it for a while and baked it until the surface turned golden brown.

21. Remove and cool before demolding. After demolding and cooling, seal and let it sit for 4 hours before consumption for a better taste.