Cooking Steps

1. 

   Step1:Pineapple bag 1. Install the dough hook on the Yellow double bowl chef. Add all ingredients except butter into the mixing barrel. Turn on the 2nd gear. Stir evenly for about 2 minutes. Change to the 4th gear. Stir for about 10 minutes. Add butter. Continue to stir until the mask is ready.

2. 

   Step2:2. Take out the dough and arrange it on the operating table to a smooth circle. Put it into the mixing barrel, cover the fresh-keeping film, wake up for about 45 minutes at 30 ℃, and make the dough volume increase to 1.5 times.

3. 

   Step3:3. Cut the dough of Xingfa into 100g / part, 6 parts in total, and arrange it into a circle. Relax it at room temperature for 15 minutes, and then shape it into a circle again. In the environment of 30 ℃, Xingfa is about 45 minutes, making the volume of the dough double.

4. 

   Step4:Pineapple pastry 1. The dough is fermented at the same time. The Yellow double bowl chef installs the soft edge stirring pulp. Add sugar powder and butter into the mixing barrel. Turn on the second gear. Stir evenly. After about 5 minutes, sift all the powder ingredients. Add the mixing barrel. The second gear. Mix evenly. About 2 minutes.

5. 

   Step5:2. Take it out and knead it into a cylindrical shape, wrap the plastic wrap, put it in the refrigerator and refrigerate it for use.

6. 

   Step6:Combination 1. Preheat oven to 190 ℃. Take out the pineapple pastry and press it into a flat shap

7. 

   Step7:2. Cover the top of the dough after waking up. Make a cross with a scraper

8. 

   Step8:3. Brush another layer of yolk liquid. Put in the preheated oven. 180 ℃. Bake for about 15 minutes.

9. 

   Step9:Don