Cooking Steps

1. 

   Step1:Put all the ingredients except butter into the toaster. Knead for 15 minutes, then add the softened butter and continue kneading for about 30 minutes.

2. 

   Step2:Probably knead it into such a glove film (in fact, you can knead it again for about 25 minutes here). Start to ferment for about 40 minutes. 22.5 times larger.

3. 

   Step3:Waiting time for pineapple pastry. Softened butter and fluff

4. 

   Step4:It's like purple sauc

5. 

   Step5:Add sugar and sal

6. 

   Step6:Stir evenl

7. 

   Step7:Add the whole egg mixture in 3 times. Beat it evenly every time before adding the next tim

8. 

   Step8:Sift in low gluten flou

9. 

   Step9:Mix into groups. Spar

10. 

    Step10:Divide the dough into 4 parts, cover and relax for 15 minute

11. 

    Step11:[tips] divide the pastry dough into 4 parts, round it with your hands, press it, roll it into thin pastry with a rolling pin in the plastic wrap (bag), or it will crack easily

12. 

    Step12:Use a knife to cut patterns. I'm too deep. Remember to be light.

13. 

    Step13:Cover with plastic wrap and release for about 15 minute

14. 

    Step14:Brush the surface with egg liquid. When it swells after twice fermentation, I can see that I'm really scratching too deep

15. 

    Step15:Heat up and down 180 ℃ for 20 minute

16. 

    Step16:Too deep, too thin is the resul

17. 

    Step17:It's sonorous. Cut a knife in the middle and put a piece of butter into it. It's Lanji's ice fire pineapple oil