Ingredients needed

Peach-flavoredPeaches250g

　　Wintermelon250g

130g low-gluten flour

　　milk powder30g

Sugar 45g

　　maltoseSugar 45g

　　Butter100g

Powdered sugar 50g

Salt 1g

　　Egg yolks2 pieces

　　Cheese powder 10gSteps for Tapioca Pear Pastries

1. Prepare the filling: peel and remove the seeds from wintermelon, cut into cubes, totaling 500 grams.

PineappleAlso cut into pieces, totaling 500 grams.2. Put them in a juicer to make pulp; you can adjust the fineness based on your preference.

3. Transfer to an uncoated non-stick pan and stir-fry over medium heat.

4. Reduce moisture gradually.

5. Once the moisture is significantly reduced, add sugar and maltose and continue stir-frying.

6. When all moisture has been completely absorbed, cool down before using.

This will result in a decreased volume of the filling with darker color and increased viscosity; it should not have much fluidity. It takes about 20 minutes to cook; be patient and observe carefully.7. Chill the pineapple filling and form into small balls when needed.

8. Soften the butter by cutting it into small pieces.

9. Using an electric mixer, beat the softened butter until fluffy.

10. Add sugar powder and mix well.11. Gradually add egg yolks in 4-5 portions and beat until fully incorporated.

12. Continue beating until it resembles a goose feather color and increased volume; this is when the mixture is ready.

13. Sift all ingredients into the butter, mix gently but thoroughly.If sticky, dust hands with low-gluten flour for easier handling.You can also chill briefly to make handling easier.

14. Take 25g of dough and 15g of filling; place on the edge of the dough and slowly seal.

15. Cover any exposed areas with additional dough if needed.16. Form into small balls, slightly flatten them to fit the mold, then press them in.

17. Gently push the edges with your fingers to ensure full coverage of the mold and gaps.

18. Bake at 170 degrees for about 15-20 minutes; flip after 5 minutes.

Allow to cool before removing from the mold carefully.

19. The tapioca pear pastries are very flaky!

Be cautious when removing them, ensuring that no bottom part is stuck; gently lift from below.

Tips1) You can use half wintermelon or all pineapple for the filling; both are acceptable.

You can use canned pineapple or fresh pineapple based on your availability.

2) When making the filling, control the heat carefully and use a non-stick pan.Do not fear overcooking; ensure there is no excess moisture, and it becomes thick enough before proceeding.

3) Do not overmix the dough; mix gently until evenly combined.If sticky, dust hands with low-gluten flour or chill briefly for better handling.

25g of dough paired with 15g of filling is a general guideline. Adjust based on your mold size.My molds are 5x1.5 inches in size as an example; estimate first and adjust if necessary.Be careful not to expose the filling; cover any exposed areas immediately after sealing.

When pressing into the mold, proceed slowly and gently.After baking, remove carefully; take your time.times;4×The baking temperature is approximately 170 degrees for about 20 minutes. Adjust based on your oven.Youroven

might require longer or shorter baking times.

Adjust according to the color when done.

If you are new to filling, start with smaller amounts and practice.

This recipe should yield about 12-14 pastries.Yourovenmight be longer or shorter.Just judge it yourself; it's about right when the color looks good.

9) As an additional note, if you're not familiar with wrapping, try to do less at first and practice.These ingredients can make about 12-14 pieces.