Cooking Steps

1. 

   Step1:Put all ingredients except butter into the chef's machine. Add butter for ten minutes. Continue mixing until the glove film is kneaded out. Spray proper amount of water on the surface of the dough. Seal the preservative film. Ferment to twice the siz

2. 

   Step2:Take out the fermented dough and exhaust it. Divide it into small dosage forms of equal size (I divided them into 15). Keep still for 20 minutes

3. 

   Step3:To make the filling of the pastry, add the softened butter into the sugar powder, and then whisk until the color is white and fluffy. Add the whole egg liquid twice. Stir until the mixture is complete each time. Add the milk powder and raisins and mix them evenly. Put them in the refrigerator for cold storage

4. 

   Step4:Pineapple pastry - soften the butter and add sugar powder to mix until it is slightly white and fluffy. Add egg liquid in several times. Stir until it is completely mixed. Sprinkle in low powder and milk powder. Knead it into dough by hand (no need to knead more, so as not to lose the pastry). Refrigerate it for standby

5. 

   Step5:Take a small dosage, roll it out, wrap it in the filling, tighten it, tighten it. Be sure to tighten it... Finish all the small preparations in turn; take out the frozen pastry, divide it into as many small preparations as bread, flatten it in the palm of your hand, cover it on the bread filled with pastry, wrap some bread as much as possible, draw a square pattern on the pastry with the back of your knife, and finish all the bread in tur

6. 

   Step6:Put a bowl of warm boiled water in the oven. Fermentation mode. 50 minutes. Take it out and brush with egg liquid. Preheat the oven 180 ° for 10 minutes

7. 

   Step7:Medium layer over high and low heat. Bake at 180 ° for 30 minutes. Perfec