Cooking Steps

1. 

   Step1:Pour high gluten flour, low gluten flour, milk, whole egg liquid, light cream, sugar, salt, yeast and butter into a bowl in turn, and knead them into dough.

2. 

   Step2:When the fermentation is 1.5 times the size, poke a hole with your fingers dipped in flour. 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:Prepare Pineapple Peel - butter, sugar powder and salt into an iron basin. Beat with an egg beater until whit

5. 

   Step5:Add the egg mixture three times. (mix the egg liquid and butter fully every time, and then add another time to avoid the separation of water and oil, which will affect the crispness of pineapple peel

6. 

   Step6:Stir until the butter and egg mixture are completely combined. Pour in low gluten flour and milk powder. Mix 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 and a dough with your right hand. Press the dough on 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 slowly climb to the dough.

9. 

   Step9:Use the cleaver to draw a check on the pineapple ski

10. 

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

11. 

    Step11:Thin layer of whole egg liquid on the surface of fermented brea

12. 

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

13. 

    Step13:When the baking is finished, it can be eaten after being put out in time to cool. The pineapple bag is finished.