Cooking Steps

1. 

   Step1:Materials a: 160g high gluten flour, 40g low gluten flour, 2.5G instant yeast powder, 32g fine sugar, 2.5G salt, 20g whole egg and 108G milk were mixed (sugar, salt and instant yeast powder were opened separately) and then slowly stirred into a group, and then stirred into a slightly smooth shape at medium speed. Add 20g of salt free cream. Stir in slowly, then mix at medium speed to form a smooth and extensible dough.

2. 

   Step2:Put the dough in a container and cover with plastic wrap. Let it ferment for about 80 minutes.

3. 

   Step3:Make Pineapple Peel - soften the saltless cream at room temperature. Add in sugar. Mix well with a rubber scraper first, then beat with an egg beater until the color turns white and the volume expands.

4. 

   Step4:Add the whole egg in several times. Mix well every time and then add the next time until all the cakes are added and mix well.

5. 

   Step5:Sift in low gluten flour and baking powder and mix well.

6. 

   Step6:Wrap the dough with plastic wrap and refrigerate for about 30 minutes.

7. 

   Step7:Take out the relaxed dough and exhaust it. Divide it into 50g / piece (there is a small bag in the dough). Roll it round and cover it with plastic film and relax for 15 minutes. Divide the pineapple peel into 30g / piece (forget to take a picture. 30g pineapple peel is just one piece).

8. 

   Step8:Let the loose dough out of the air again and round it. Take a portion of pineapple skin and flatten it. Press the end of the dough up on the pineapple skin. Turn the dough upside down with one hand. Push the pineapple peel down with the other hand. Cover most of the dough surface. Leave a small piece at the bottom without pineapple peel.

9. 

   Step9:Dip the surface of pineapple skin with fine sugar. Then press out pineapple grain with pineapple print (or gently press out pineapple grain with scraper).

10. 

    Step10:Put in the baking tray for final fermentation. About 30 minutes. Place in the preheated oven and bake at 180 ℃ for about 15 minutes.