Cooking Steps

1. 

   Step1:First of all, take 10g of normal temperature liquid from the formula liquid and melt the yeast first. Then put the materials other than butter into the mixing basin. Pour in the yeast water (yeast can't directly contact with salt and sugar). Slowly knead the dough and then rotate it to quickly knead it to the basic expansion. That is to say, the thick film can be pulled out, and the hole is zigzag. Then add the butter softened at room temperature.

2. 

   Step2:After adding butter, continue to use it and quickly knead it to 90%. That is to say, it can pull out the film in the state before fully expanding. But the hole will bring a little bit of sawtooth. To make sweet bread, just knead it to this state.

3. 

   Step3:Round the dough a little. Put it in a bowl. Cover with plastic wrap. Ferment to 1.82 times.

4. 

   Step4:During the dough fermentation, make pineapple peel first. Put the butter softened at room temperature into a bowl. Stir.

5. 

   Step5:Then add in the sugar. Stir well.

6. 

   Step6:Then add the yolk. Stir well.

7. 

   Step7:Then sift in the low gluten flour, baking powder and soda powder, and mix them into a ball by hand.

8. 

   Step8:Wrap the plastic wrap for use.

9. 

   Step9:Take out the fermented dough.

10. 

    Step10:Divided equally into 8 equal parts.

11. 

    Step11:Then round it. Put it on the baking tray covered with oil paper. Put a bowl of hot water in the oven. Put the dough in for secondary fermentation. Ferment it to 1.5 times the size. (the dough will continue to ferment during this period, so it can be taken out when it is 1.5 times larger.

12. 

    Step12:Divide the pineapple skin into 8 equal parts and rub them into circles.

13. 

    Step13:Then take a dough, put it on the plastic wrap, cover it with a plastic wrap, press it gently with your hand, and then roll it with a rolling pin to a pineapple peel 910cm wide.

14. 

    Step14:Tear off the top wrap. Cover the pineapple peel on the fermented dough.

15. 

    Step15:Then brush the pineapple skin with egg white.

16. 

    Step16:Put it into the middle layer of the pre heated oven. Bake at 180 / 180 ° C for 1518 minutes. Bake until the surface of the pineapple bag is golden and then it will be out of the oven.

17. 

    Step17:Immediately cut the pineapple bag from the transverse side. Put a piece of ice butter about 0.5cm thick into it. Then put the pineapple bag together. Let the butter slowly melt by the remaining temperature of the pineapple bag.

18. 

    Step18:Here comes your pineapple oil.