Pineapple filling---a must-try Mid-Autumn mooncake filling
Overview
It's almost the Mid-Autumn Festival, and although I'm very busy, I still found time to make pineapple stuffing... The stuffing I made myself is not only less oily, but also hygienic and full of ingredients. The most important thing is that it can be prepared according to the taste of the family.
Tags
Ingredients
Steps
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Have all materials ready.
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Peel the pineapple and remove the black pineapple nails.
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Cut into small pieces and soak in salt water for 10 minutes.
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Take it out, rinse it with water, put it in a food processor and stir it into pineapple puree.
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Take it out, wrap it in gauze and squeeze out the water.
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Peel and seed the winter melon and cut into small pieces.
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Put it in a food processor and blend into pureed winter melon.
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Take it out, wrap it in gauze and squeeze out the water.
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Put the pineapple puree, winter melon puree, and white sugar into the pot after squeezing out the water.
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After stirring evenly, cook over medium-low heat while stirring. After cooking for a while, add maltose.
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Continue to cook and stir, add a little lemon juice after stirring evenly.
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Stir-fry until the water evaporates completely and turns golden brown, then turn off the heat.
