Cooking Steps

1. 

   Step1:Mix butter and sugar powder with rubber scrape

2. 

   Step2:Add in the yolk and mix wel

3. 

   Step3:Then add milk powder and low gluten powder and mix with scraper to form a bal

4. 

   Step4:Dough wrapped with plastic wrap and refrigerated for 1 hou

5. 

   Step5:Pour flour and water into the po

6. 

   Step6:Boil over low heat and stir until mush

7. 

   Step7:Cover the boiled noodles with plastic film to prevent water loss. Refrigerate for 1 hour

8. 

   Step8:After mixing high flour and low flour, weigh out 160g and put aside with salt. Put other dough materials togethe

9. 

   Step9:Add the prepared soup noodles and mix them together. Mix them with a scraper to make a paste

10. 

    Step10:Add 160 grams of powder and salt and mix with a blender

11. 

    Step11:Stir the dough until it can pull out the delicate film shap

12. 

    Step12:Take out the dough and knead it into a dough. Cover with plastic film for the first fermentatio

13. 

    Step13:Dough fermented to bulk and sof

14. 

    Step14:Divide the fermented dough into 50g pieces. Then round it

15. 

    Step15:Divide the frozen pineapple pastry into 25g pieces. Rub them into circles for later use

16. 

    Step16:Spread a preservative film on the table. Flatten the pineapple skin dough. Put the wrapped dough back on the pineapple skin. The bottom is up. Lift the preservative film and let it go. Tear off the preservative film. Wrap the pineapple skin on the dough. Press the stripe on the pineapple skin vertically and horizontally with a scraper

17. 

    Step17:Put them all in the baking tray with a distance. Put them under the baking tray in the oven (without opening the temperature) and put a basin of hot water. Close the oven door for the second fermentation for 1 hour

18. 

    Step18:Take it out after fermentation. Preheat the oven 180 degrees up and down. Bake in the middle layer for about 16 minutes (for reference only). Bake until the surface is golden yellow and then it will be out of the oven (remember to brush the layer on the surface before baking for better color