Cooking Steps

1. 

   Step1:Make pineapple skin first. Low powder 80g + 1 / 4T salt is mixed and sieved; softened butter + sugar Powder 50g is stirred evenly, then 30g whole egg liquid is added in several times, and 7g milk powder is added after stirring evenly.

2. 

   Step2:Softened butter + sugar Powder 50g, stir evenly. Add 30g of whole egg liquid in several times. Stir evenly, then add 7g of milk powder. After all, add the sifted flour and mix into a ball.

3. 

   Step3:The above steps are to make pineapple peel. Divide it into 10 points on average. Round it for standby.

4. 

   Step4:Bread body. Mix class B materials. Soft to smooth. Add 20g of softened butter. Knead out the film. Then ferment. Make it more than twice as big. (many people say that it's hard to make a film by hand. In fact, it's easy to beat and tear by hand. You can often beat by hand. You can also dip a little water in it every once in a while. Why does flour stick to your hands? That's a normal phenomenon. Does flour absorb completely? It's a smooth dough when it's completely rubbed

5. 

   Step5:The fermented dough should be vented. Then it should be divided into 10 parts. Round and relax for about 15 minutes. Roll the pineapple skin round and cover the dough. Round and reshape again. And then the pineapple is wrapped to print the grid shape. If you don't have one, you can use a knife to make a mark.

6. 

   Step6:Drain into a baking tray for the last 30 minutes of fermentation. Brush the whole egg liquid 180 degrees. Bake for about 20 minutes.