Cooking Steps

1. 

   Step1:The dough was kneaded to the expansion stage by oil method after use, and put into the fermentation tank for about 30 ° for fermentation for about an hour.

2. 

   Step2:Ferment to 1.5 times of the size. Dip your finger in flour and poke a hole. The hole will not retract.

3. 

   Step3:Exhaust the fermented dough. Divide into 10 parts, each of which is about 6570g. Rub the dough and relax at room temperature for 15 minutes.

4. 

   Step4:You can prepare pineapple peel when it is loose in the middle. Beat the softened butter, sugar powder and salt to whiten with an egg beater.

5. 

   Step5:Add the egg liquid in three times. (mix the egg liquid and butter fully each time and add the next time to avoid oil-water separation and affect the crispness of pineapple peel

6. 

   Step6:Stir until the butter and egg mixture are completely combined. Pour in low gluten flour. Mix the milk powder gently with silica gel scraper.

7. 

   Step7:Mix until smooth and non sticky. Put the peeled pineapple on the table to form a strip with a little dry powder. Cut into 10 parts, about 40g each.

8. 

   Step8:Take a pineapple peel with your left hand. Take a dough with your right hand and press the dough onto the pineapple peel with a little force. Flatten the pineapple peel with your right hand and knead the dough from the outside to the inside. Let the pineapple peel climb onto the dough slowly

9. 

   Step9:Use a cleaver to gently draw a checkered pattern on the pineapple skin.

10. 

    Step10:After the pattern is drawn, the final fermentation can be carried out, and the fermentation is about 1.52 times the size

11. 

    Step11:Brush a thin layer of whole egg liquid on the surface of fermented bread.

12. 

    Step12:Put it into the preheated oven and bake for about 15 minutes at 180 degrees in the upper and lower tubes.

13. 

    Step13:After baking, put out the oven in time to cool and eat.