Peel and remove seeds from the winter melon, then shred it. Peel and shred the pineapple as well!

Sprinkle some salt on the shredded winter melon, mix and let it marinate for 10 minutes, then squeeze out the juice. You can also squeeze out the pineapple juice to shorten the cooking time for the winter melon pineapple filling!

Add maltose, brown sugar, and dark brown sugar, and cook over medium-low heat, stirring constantly. When the juice reduces, lower the heat! (Adjust the sweetness to your liking)

Cook until the juice is fully reduced and the winter melon is visibly stringy. Drizzle with lemon juice, stir briefly, then turn off the heat and let it cool!

For the winter melon pineapple pastry: Soften the butter, add salt and sugar, and beat until fluffy. Add an egg and mix well, then add condensed milk and milk powder and mix. Finally, add cake flour and fold with a spatula until combined! Winter melon pineapple filling: 25g, dough: 30g

Preheat the oven to 340°F. Wrap the filling in the dough, place in a mold, and flatten... The total weight of the dough and filling should not exceed 55g.

Bake in the oven for 12 minutes, then flip and bake for another 6 minutes.

After baking, place the winter melon pineapple pastries on a wire rack to cool before removing from the mold!