Cooking Steps

1. 

   Step1:Ingredients in the bread body. Put all ingredients except butter into the toaster. Stir for 15 minutes and add butter. Continue mixing until the film can be pulled out. Cover with plastic wrap. Put in a warm place. Ferment to twice the size.

2. 

   Step2:At the end of basic fermentation, the dough is divided into 8 equal parts. After rolling, the dough is relaxed for 15 minutes.

3. 

   Step3:Make pastry when you wake up. Soften butter at room temperature. Beat with sugar until fluffy and white. Smooth. Add in the egg mixture several times and stir until well combined. Pour in low gluten flour. Mix into dough. Divide the pastry into 8 parts.

4. 

   Step4:After the dough wakes up for the second time, take a piece of pastry and press it flat. Wrap it around a piece of dough. Slowly rotate it in your hand. While rotating, let the pastry material extend to the surface of the dough. Make the pineapple peel slowly wrap the dough to 2 / 3.

5. 

   Step5:Brush a layer of egg liquid gently on the surface of the bread wrapped with pineapple skin. Use a knife to draw a lattice on the pineapple skin. Ferment until the end Two point five Double the size.

6. 

   Step6:Preheat the oven 180 degrees. Bake in the middle layer for 20 minutes. Remember to cover the tin paper after coloring.