Cooking Steps

1. 

   Step1:Prepare dough materials.

2. 

   Step2:Put the high gluten flour, yeast, soft white sugar, egg liquid and milk into the blender in turn and beat them. Note - the mid-range is cramped. Then use the fast-range to beat the dough for 20 minutes.

3. 

   Step3:The dough can be pulled into a thick sheet. The butter softened at room temperature in advance can be added. Continue to beat for 56 minutes.

4. 

   Step4:Beat until the dough can be pulled into a thin sheet.

5. 

   Step5:The dough can be wrapped with plastic wrap for 1020 minutes.

6. 

   Step6:Prepare the pastry.

7. 

   Step7:Stir the softened butter and soft white sugar in the direction.

8. 

   Step8:Add the yolk twice. Stir in the same direction.

9. 

   Step9:Add salt and stir. You can sift in low gluten flour.

10. 

    Step10:Stir well. Then seal with plastic wrap. Refrigerate for 10 minutes.

11. 

    Step11:After 20 minutes, the dough can be exhaled.

12. 

    Step12:Then take out the agent and knead it into a round dough of uniform size. Twice kneading of the round dough can make the dough exhaust and smoother. The taste of the dough will be more soft ~ note - the round dough needs to be sealed with a fresh-keeping film after kneading. It will wake up to twice the size again.

13. 

    Step13:When you wake up, you can pack pineapple stuffing.

14. 

    Step14:Knead the frozen pastry into a 15g size. Cover each small round dough.

15. 

    Step15:Brush the pastry with a thin layer of yolk liquid. Then use toothpick to draw some diamond on the pastry.

16. 

    Step16:Preheat the oven in advance at 190 ℃ for the upper layer, 170 ℃ for the lower layer, bake for 15 minutes, dingdong ~ out of the oven.

17. 

    Step17:Look at the stuffing