Cooking Steps

1. 

   Step1:Mix ingredients other than butter, salt not with yeas

2. 

   Step2:Rub it carefully. It's very sticky at the beginning. It won't be for a while. You can see the thick tendons when you pull it apart

3. 

   Step3:Adding butter will be very sticky at first, but after rubbing it carefully for a while, the butter will be eaten and continue to be rubbed, rubbed and rubbed, about 10 minutes. When the dough reaches the expansion stage, it is very smooth and can pull up a thin film, but it is easy to break

4. 

   Step4:Roll the dough and put it in a warm place, cover it with a dry towel and ferment it to twice the siz

5. 

   Step5:When the dough is fermented, it can be used to make pineapple peel. When the butter is softened, beat it with an egg beater until it turns white, then add sugar powder and salt milk powder to continue to beat

6. 

   Step6:Add two tablespoons of eggs at a time and mix them carefully every tim

7. 

   Step7:Finally, add all the flour and mix with a spoon or scraper until there is no dry powder and no sticky hands

8. 

   Step8:Pour it out and round it gently with your hands. Do not knead the pastry with the method of kneading. It will affect the crispness of the pastry and then divide it into 8 small balls, about 30g each

9. 

   Step9:A successful fermentation is indicated by the fact that the flour dipped in fingers is stuck down from the middle and does not retract

10. 

    Step10:The dough is vented by hand, then divided into 8 small pieces, rolled round, covered with a towel and woke up for 15 minutes

11. 

    Step11:Dough and pastry ready, right u

12. 

    Step12:Press the pastry flat, grab the sides with hands, press them to the middle, and repeat the operation

13. 

    Step13:After the eight pineapple bags are wrapped, press the patterns with a scraper or something, and then carry out the final fermentation. Ferment at room temperature until it is 22.5 times larger. Because the pineapple peel will melt away at too high temperature, ferment at room temperature

14. 

    Step14:For the fermented bread, brush a layer of egg liquid gently, put it into the oven, bake at 180 ℃ for about 15 minutes, and the surface is golden

15. 

    Step15:Japanese style - sprinkle some coarse sugar on the fermented bread which is not easy to be roasted, and it will be crisper when eating