Cooking Steps

1. 

   Step1:The main dough materials except butter and salt are put into the bread machine in turn (the order is to put milk, eggs, sugar and high flour first, and then dig a small pit on the top of the flour to bury the yeast). Start the mixing procedure for about 2 minutes, then sprinkle salt to continue kneading. After 15 minutes of kneading function, add softened butter and continue to knead to the expansion stage. It can pull out the thin and unbreakable film.

2. 

   Step2:At this time, make the pastry, butter and sugar, and beat until the color turns white. Butter and sugar are mixed. Add the egg liquid in several times. Stir each time until it is completely absorbed. Add the next time. Join in three times.

3. 

   Step3:Add low gluten powder, milk powder and a little salt, and mix to form coarse granules firs

4. 

   Step4:Knead the dough again. Knead the dough again. Over kneading the dough will make it firm and affect the crispness. Cover with plastic wrap. If it is very soft, it can also be refrigerated for a while. It will be better to pack.

5. 

   Step5:The main dough is fermented to about 2.5 times the size. Dip your finger in the flour and poke a hole. It will not shrink. No obvious collapse is the best state of fermentation.

6. 

   Step6:Pat the dough with your hands to let out the air. After exhausting the air, divide it into 8 small dough evenly. Knead the round cover and loosen the fresh-keeping film for a quarter of an hour.

7. 

   Step7:Divide the pastry into 8 equal part

8. 

   Step8:Take a piece of pastry and press it gently. Put it on the left side of your left hand. Put the dough on the right side and fold it.

9. 

   Step9:Use your right hand to gather the main dough from the edge to the middle, press it to the middle, and rotate it at the same time. The pastry is slowly wrapped on the dough. It's OK to wrap it to 3 / 4.

10. 

    Step10:Wrap all the pastr

11. 

    Step11:Scratch the surface with a scrape

12. 

    Step12:7 other same operation

13. 

    Step13:

14. 

    Step14:Put the second fermentation in the oven. Put the baking tray or basin with hot water under it. Increase the humidity. Ferment to twice the size. Brush the surface with egg liquid. Do not ferment too much. Otherwise, pineapple peel will burst easily.

15. 

    Step15:Put it in the middle layer of the oven. Bake at 180 ℃ for 20 minutes. Observe the coloring in the middle. If the color does not reach the color required by yourself, cover with tin paper to avoid scorching.

16. 

    Step16:The crisp Golden Pineapple bag is out. It's soft outside and soft inside. It's delicious.

17. 

    Step17:Finished produc