Cooking Steps

1. 

   Step1:Soften butter at room temperature and beat.

2. 

   Step2:Add the egg liquid in several times and continue to beat evenly. Sift in the low gluten powder, sugar powder and milk powder and mix evenly. Refrigerate for 1 hour.

3. 

   Step3:Mix all dough materials except butter. Beat until coarse and add softened butter.

4. 

   Step4:Add room temperature softened butter and beat until the glove film is out. In summer, refrigerate all raw materials in advance to make sure the temperature is low and the surface temperature is not too high. This dough. It took two minutes at a low speed. It took seven minutes at a medium speed. It took seven minutes at a high speed. The temperature of the finished dough was 27 degrees. It was slightly higher.

5. 

   Step5:Put a little oil on the bottom of the fermentation box. Put the dough in the freezer for half an hour. Attention. This is the way to operate in summer. In winter, put in a cold room or a direct room to warm your hair.

6. 

   Step6:The waking dough is divided into eight equal parts. Roll them round. Put them in the refrigerator for 15 minutes.

7. 

   Step7:Take out the pastry and divide it into eight equal parts.

8. 

   Step8:The dough should be slightly rounded and tightened. Take a piece of pastry and press it flat.

9. 

   Step9:Cover the dough with the pastry. Hold it in your left hand.

10. 

    Step10:Pat some flour with your right hand.

11. 

    Step11:Use the method shown in the picture. Press the dough with your left hand to the top. Rotate the dough with your right hand. Gradually let the crust cover two thirds of the dough.

12. 

    Step12:Finished semi-finished products.

13. 

    Step13:Press the pattern with the scraper.

14. 

    Step14:Finished product. That's it.

15. 

    Step15:Knock on the blackboard. In order to ensure the crispness of the crust, put the pineapple bag at room temperature for fermentation. Do not put it into the fermentation cabinet. Do not add humidity even in the fermentation cabinet. Remember ha. The diameter of the fermented pineapple bag is about 9 cm.

16. 

    Step16:Brush the surface of the fermented pineapple bag with yolk liquid. Bake in the preheated oven at 180 ℃ for about 13 minutes.

17. 

    Step17:If you want to be crispy and delicious, you should eat it while it's hot.