Cooking Steps

1. 

   Step1:Bread making - all materials except butter - 200g high gluten flour, 100g old flour, 10g milk powder (optional), 2G salt, 50g sugar, 25g whole chicken liquid (about half an egg), 1 1 / 2 teaspoon yeast (about 5g), 115g water, 25g butter, all of which are stirred evenly to form a smooth dough.

2. 

   Step2:After the oil method, add butter and continue to knead until the dough enters the expansion stage, that is, the dough can pull out a thin film.

3. 

   Step3:Ferment in a container until the dough is twice the size.

4. 

   Step4:Take out the exhaust gas. Divide it into 7 parts (one of them is put away by me. Make bread tomorrow and the day after tomorrow for the old face). Continue to wake up for 15 minutes.

5. 

   Step5:Prepare Pineapple Peel - prepare pineapple peel for intermediate fermentation. Beat the softened butter to whiten with an egg beater. Pour in sugar powder, salt, milk powder and mix well.

6. 

   Step6:Add the egg mixture three times. (mix the egg liquid and butter fully every time, and then add the next step to avoid oil-water separation and affecting the crispness of pineapple peel

7. 

   Step7:Stir until the butter and egg mixture are completely combined.

8. 

   Step8:Pour in low gluten flour. Mix gently. (don't use an egg beater. Use a spoon to gently cut and mix. Do not use the method of kneading to stir, so as not to affect the crispness of flour

9. 

   Step9:Mix until smooth and not sticky. Apply thin powder on the table. Rub the pineapple skin into strips and cut into 6 parts.

10. 

    Step10:Wrap Pineapple Peel - take a pineapple peel in your left hand and a dough in your right hand.

11. 

    Step11:Press the dough on the pineapple peel.

12. 

    Step12:Use a little pressure. Flatten the pineapple peel.

13. 

    Step13:The right hand is used to knead the dough from the outside to the inside. Let the pineapple peel slowly climb to the dough.

14. 

    Step14:Continue to knead the dough from the outside to the inside. Look. The pineapple skin has been slowly wrapped on the dough.

15. 

    Step15:Go on. Don't stop. Until pineapple skin covers more than 3 / 4 of the dough.

16. 

    Step16:Close down. Pineapple skin is ready.

17. 

    Step17:Brush the surface of pineapple skin lightly with egg liquid.