Cooking Steps

1. 

   Step1:Knead all the ingredients (except butter) in the bread dough into a dough. I use the bread machine and the flour procedure. Add butter in 15 minutes. Knead the dough to the fascia for basic fermentation.

2. 

   Step2:When fermented to twice the size, divide into 6 parts. Knead and relax for 15 minutes. Pineapple peel is divided into 6 parts, that is, 3 parts for rose and 3 parts for Matcha.

3. 

   Step3:Sprinkle flour on the chopping board. Roll the pineapple peel into thin slices. Let the dough loose and air out and knead. Cover the pineapple peel on the dough.

4. 

   Step4:Cover the dough with pineapple skin. Dip it with coarse sugar. Press out the pineapple pattern with a small spoon. Put it in the baking tray for final fermentation.

5. 

   Step5:When it's twice the size, preheat the oven 180 degrees, and heat up and down the middle layer for 15 minutes.

6. 

   Step6:The making of pineapple skin - soften the butter in the room. Mix the sugar powder with a scraper a little. Then mix it with an eggbeater. Add the egg liquid in two times. Add the first time and mix well, then add the second time. Sift in the low flour and mix well with a scraper. Mix with the dough. Divide into two parts. Add rose powder, Matcha powder and dough respectively.