Cooking Steps

1. 

   Step1:Take 250g high gluten powder and put it into a blender. Pour 30g soft white sugar, 30g egg liquid, 4G yeast and 135g milk into the blende

2. 

   Step2:Put in 30g butter softened at room temperature. Continue to beat for 5 to 6 minutes with a fast speed. When the dough is made, stretch out the transparent sheet, cover with plastic wrap, and wake up for 10 to 20 minutes

3. 

   Step3:Take 40 grams of butter softened at room temperature, add 40 grams of soft white sugar, and mix evenly in the same direction. Pour in 40 grams of yolk liquid twice, mix in the same direction, add 1 gram of salt and mix well. Put in 100 grams of low gluten flour and mix well. Wrap with plastic wrap and refrigerate for 10 minutes

4. 

   Step4:The dough that has been made should be kneaded and pressed to get rid of the air. It should be rolled into a round bar. The dosage of the same size should be taken out. It should be kneaded and sealed with a fresh-keeping film. It should be fermented to twice the size

5. 

   Step5:Cover and flatten 15 grams of pastry with plastic wrap, cover the surface of pineapple package, brush a layer of egg liquid on the pastry, and draw a diamond with toothpick

6. 

   Step6:Put it into the oven which is preheated to the upper 180 ° and the lower 170 ° in advance. Bake for 15 minutes.