Cooking Steps

1. 

   Step1:Prepare meal wrapping material

2. 

   Step2:Mix all the ingredients except butter. Knead to 3 light

3. 

   Step3:Then it's hard to knead (hard to knead by hand

4. 

   Step4:When there is a little thick film, add softened butter. It will become sticky after adding butter. It doesn't matter. Continue to knead, knead and knead

5. 

   Step5:Knead as much as possible to produce the mask. It's unnecessary for the food bag to knead out the glove mask. If there's a thick mask, it's probably OK. Arrange the dough. Cover it and ferment it to twice the size.

6. 

   Step6:Mix all the ingredients except butter. Melt in the butter pot. Pour in the mixture. Stir over low heat until it forms. Let it cool. [for details, please refer to the previous recipe

7. 

   Step7:Prepare pineapple peel materia

8. 

   Step8:Soften the butter. Beat the eggbeater smoothly. Add salt and sugar. Stir well.

9. 

   Step9:Add the egg liquid in several times. Smooth.

10. 

    Step10:Milk powder. Flour mix and sift. Sift into butter. Mix well.

11. 

    Step11:Refrigerate for half an hour.

12. 

    Step12:Take out the fermented foreskin, rub out the air, and relax for 1015 minutes.

13. 

    Step13:The prepuce is divided into 15 parts (one is made into the head and feet of two little turtles). The cream filling is divided into 14 parts. The pineapple skin is divided into 14 parts.

14. 

    Step14:Milk yellow filling is wrapped into the prepuce. The second fermentation is 1520 minutes.

15. 

    Step15:Roll the pineapple skin into the size of a meal bag, cover it, press it a little tight, and draw a grid.

16. 

    Step16:Preheat the oven. 180 degrees. Heat up and down. 16 minutes in the middle.

17. 

    Step17:Take it out and let it cool.

18. 

    Step18:Little Turtle ha ha ha ha ha ha ha ha ha ha ha ha h

19. 

    Step19:Finished produc

20. 

    Step20:Crispy skin with soft filling. Super deliciou