Cooking Steps

1. 

   Step1:First, make pineapple skin part - beat butter softened at room temperature with egg beater. Add sugar in several times. Mix well.

2. 

   Step2:Pour in egg liqui

3. 

   Step3:Mix well with hand beate

4. 

   Step4:Pour in sifted low gluten flour, sugar powder and baking powder.

5. 

   Step5:Mix well with scrape

6. 

   Step6:Until no white flour can be see

7. 

   Step7:Wrap with plastic wrap. Refrigerate for standby (pineapple peel part completed

8. 

   Step8:Then the dough part - prepare a large basin. Put all the ingredients (except butter) in.

9. 

   Step9:Knead into a ball by han

10. 

    Step10:Add the softened butter. Continue to knead and knead until the dough is smooth.

11. 

    Step11:Cover with plastic wrap. Ferment to twice the size.

12. 

    Step12:Divide into 10 equal parts, knead into circles, cover with plastic film and relax for about 10 minutes.

13. 

    Step13:Take out the pineapple skin embryo material prepared in advance from the refrigerator. Divide it into 10 equal parts. Knead it into a circle and set aside.

14. 

    Step14:The pineapple skin embryo material is wrapped with a fresh-keeping film and rolled into a round dough.

15. 

    Step15:Cover the dough with round dough. Tighten it.

16. 

    Step16:Dip the pineapple skin embryo material with some fine sugar. Use a knife to cut the lattice stripe on the surface. Put it into the paper mold.

17. 

    Step17:Put it into the oven for secondary fermentation to twice the size. Finally bake in the oven with 180 ℃ for 10-12 minutes.

18. 

    Step18:Finished. Crispy skin.