Cooking Steps

1. 

   Step1:Put the buttered part of the main dough into the dough mixer and knead for 10 minute

2. 

   Step2:Add the softened butter and continue mixing for about 20 minute

3. 

   Step3:It can be rubbed into extension stage. It can be pulled into glove film, but it is easy to brea

4. 

   Step4:Take out the dough and make it into a smooth dough

5. 

   Step5:Cover with wet cloth. Put it into the oven and ferment for 50 minutes. Add a bowl of warm water to increase the humidity. Help ferment

6. 

   Step6:The fermented dough doesn't rebound with a finger poke, that is to say, it is good to sen

7. 

   Step7:Exhaust the dough into 8 equal parts. Cover with wet cloth and wake up for about 15 minute

8. 

   Step8:Now make the pastry. Beat the softened butter and sugar powder into feather

9. 

   Step9:Add the egg liquid in several times and continue to beat. Pay attention to leave a little egg liquid to brush the pastry later

10. 

    Step10:Mix with low powder, milk powder and a pinch of sal

11. 

    Step11:Stir into coarse granules. Be careful not to affect the crispness of the pastr

12. 

    Step12:Dough the pastr

13. 

    Step13:Also divided into 8 equal part

14. 

    Step14:Take a puff and press it into a circle in the palm. Put it into the dough. Shape it. Let the puff cover two thirds of the dough

15. 

    Step15:The same way to finish all the dough

16. 

    Step16:Cut pineapple with a knif

17. 

    Step17:Put it in the oven again and ferment for 50 minutes. At this time, it is twice as big as before. Brush a layer of egg liquid on the surfac

18. 

    Step18:Put it into the preheated oven and bake at 170 ℃ for about 25 minutes. Pay attention to the skin. Do not bake it. Cover the tin paper to prevent it from being burn

19. 

    Step19:Pineapple bags are fresh.