pear crisp
I originally wanted to make pineapple cakes, but when I went to the supermarket today, I found that there were no pineapples for sale. I had to buy a winter melon and three pears. After thinking about it, since pineapples can be made crispy, pears should also be able to be made. Using the fiber of winter melon, I started making it with the attitude of giving it a try. Who knew that it really succeeded! Hehe ~~~
Recipe Recommendations
- low powder 90g
- milk powder 35g
- powdered sugar 20g
- eggs 25g
- butter 75g
- winter melon 750g
- pears two
- sugar 60g
- salt handful
- sweetening
- baking
- several hours
- ordinary
Steps for pear crisp
1
Beat butter with powdered sugar and salt, add egg mixture and beat until feathery.
2
Pour the low flour and milk powder into the butter and stir well with a rubber spatula.
3
Wash the wax gourd, peel and remove the seeds, cut it into small pieces, place it in a pan and cook until transparent.
4
Use gauze to hold the winter melon and squeeze out the water, chop it into winter melon paste, but don't want the winter melon water.
5
Next, treat the pears, boil them until they are done in the same way as a winter melon, then squeeze out the water and chop them into paste. This time, the pear water is useful, so put it away.
6
Put pear water and sugar in a saucepan and bring to a boil, turning to low heat until sugar dissolves.
7
At this time, add the pear paste and winter melon paste, and stir fry until color changes.
8
The next step is to wrap it. You decide the size of the skin and filling according to the mold, wrap it like mooncakes, then put it into the mold and flatten it, and then place it on a baking sheet covered with tin foil, 175℃, 15 minutes.pear crisp Make Tips
You can't leave the moisture in the winter melon, otherwise it'll taste like a winter melon crisp~~~ When wrapping, try to make the wrapper thin and the filling generous.