Cooking Steps

1. 

   Step1:Heat the milk to a low temperature. Add 10g yeast and 40g sugar. Put medium gluten flour, salt and eggs in the basin. Add the mixed milk liquid in several times and knead it into a dough. Place for 20 minutes and add the melted butter.

2. 

   Step2:Knead and press the dough repeatedly until the thin dough can be pulled out. Cover the dough with a fresh-keeping film and ferment it to twice the volume; add 50g sugar powder to 32g olive oil and 30ml whole egg liquid for mixing. Finally, sift 140g low gluten flour to form the dough.

3. 

   Step3:The dough fermented for the first time is divided into 10 parts. Pineapple skin dough is divided into 10 parts. 20g sugar powder, 20ml whole egg liquid and 60g milk powder are mixed to make the filling of the puff. The small fermentation dough is rolled flat and wrapped into a proper amount of the filling of the puff and rolled into a ball.

4. 

   Step4:Pineapple skin is wrapped on the outside of the bread embryo. Use a knife to cut out the lattice; put it into the oven for secondary fermentation.

5. 

   Step5:Preheat the oven at 170 ℃ for 10 minutes. Bake the middle layer of the oven for 20 minutes.