Cooking Steps

1. 

   Step1:There were no eggs in the original dough. Then yesterday according to the original formula under 100g milk without specific humidity. It's not easy to stick hand powder all the time.

2. 

   Step2:Today, I still put eggs and 90g milk, leaving a little milk for yeast. It's still wet but there's a lot less under the powder. Feel the humidity that can be operated. ⚠️ Dough must be wet during operation ⚠️ It doesn't touch when kneading, but it can hang upside down when it's static ⚠️ If it's completely off hand, it must be very har

3. 

   Step3:Sequence is very important ⚠️ Be sure to knead the dough (very sticky), though it is still sticky A kind of Only yeast A kind of Only in this way can we avoid excessive fermentation of dough for a long time A kind of

4. 

   Step4:⚠️ At the beginning, rub the mud (push it with one hand and scrape it with the other) until a certain time A kind of Smashing dough A kind of This step is very important to make the dough fast ⚠️ (left hand falls and right hand scrapes back

5. 

   Step5:When the falling hand starts to be less sticky, check the rough film on the dough ⚠️ You can eat butter A kind of Rub A kind of Yes. You can rub your hands with butter, but it doesn't stic

6. 

   Step6:Rub the butter into the dough. ⚠️ Here comes the key ⚠️ Roll dough ⚠️ Take one hand and throw the other out. Then fold the two ends and throw them away. Keep repeating. A kind of At first, it was sticky and easy to break. Slowly, the dough became more and more malleable A kind of It can be shaken a few times. Then check the glove film status regularly.

7. 

   Step7:And pineapple ba