Cooking Steps

1. 

   Step1:Prepare the dough materials.

2. 

   Step2:Knead the bread ingredients except butter into a smooth dough.

3. 

   Step3:Add butter. Continue kneading.

4. 

   Step4:Rub out the glove film. Put it in a warm place for the first fermentation. Cover with plastic wrap.

5. 

   Step5:Then prepare the material for the pastry.

6. 

   Step6:Add sugar and melted butter. Knead all the ingredients into a slightly non sticky dough.

7. 

   Step7:Refrigerate for 10 minutes.

8. 

   Step8:Then take out the cream filling and divide it into 6 small dosage forms. You can have more. 8 can also be used, because my dough can make 8 smaller pineapple bag

9. 

   Step9:Wrap the plastic wrap and roll it into a round shape. You can wrap a plastic wrap around a small dosage. Otherwise it's sticky. After rolling, put the crispy skin covered with plastic wrap in the refrigerator for 10 minutes.

10. 

    Step10:Wake up to twice the size of the dough. Take out the air.

11. 

    Step11:Divide into 6 small dosage forms (or 8). Cover with plastic wrap and wake up for 20 minutes. If you want the pineapple bag to taste good, you can't save this one.

12. 

    Step12:The process of waking up. You can prepare the cream filling. Knead into a ball for use. (please refer to my other recipe for cream filling

13. 

    Step13:After you wake up, pack in the cream one by one.

14. 

    Step14:Then take out the pastry from the fridge. Cover the dough. Make a few strokes with a knife.

15. 

    Step15:Put it in the oven for secondary fermentation. About 40 minutes.

16. 

    Step16:After fermentation, put on the egg liquid.

17. 

    Step17:Preheat the oven and heat it up and down for 180 ℃. Bake in the middle layer for 20 minutes. Pay attention to observation when coloring. In the last few minutes, cover the bread with tin paper to prevent too deep baking color. It can be like me.

18. 

    Step18:It's crisp and fragrant.