Cooking Steps

1. 

   Step1:Pineapple Peel - soften butter at room temperature. Add sugar and beat until light and bulky. Add the egg liquid in several times. Mix well every time before adding the next time. When the egg liquid is added and fully stirred, the hand resistance increases. If it is always soft, there is no resistance. It is proved that it is not played well.

2. 

   Step2:Add in the pineapple peel premix and mix well. Refrigerate.

3. 

   Step3:Dough - put all ingredients in the dough except butter together. Knead until the gluten expands. The surface is smooth.

4. 

   Step4:Add butter and knead to the expansion stage. Put it in the warm place for basic fermentatio

5. 

   Step5:After the end of basic fermentation, take out the dough and exhaust it. Divide it into 6 piece

6. 

   Step6:Then divide the dough used for the head and limbs. Rub the long water drop shape of the head, and plug it under the pineapple bag to be the head; rub the dough of the limbs into the strips with two tips and the middle drum. Also plug it under the pineapple bag. Relax the legs and tail of the turtle for 15 minutes

7. 

   Step7:When loosening the dough, take out the pineapple skin. Sprinkle the hand powder on the chopping board. Then, group the pineapple skin into six pieces and knead them into pineapple skin. After the dough is relaxed in place, sprinkle some powder on the chopping board. Put the pineapple peel on it. Put the relaxed turtle dough on it. Slightly flatten it. Dip the pineapple skin with fine sugar. Press out the lines with a scraper. Arrange them on the baking tra

8. 

   Step8:Bread doesn't come into the fermenter. It doesn't cover anything. It's put directly in a warm place in the room for final fermentation. Finally, the fermentation is over. Brush the part without pineapple skin with egg liquid. Put into the preheated 180 ℃ oven. Middle layer. Up and down fire baking function. 20 minutes.