Cooking Steps

1. 

   Step1:Knead all ingredients except butter together until the gluten expands and the surface is smooth. It's sticky at first. Don't add powder. Rub the dough like washing clothes. Beat it. It'll be good at the back.

2. 

   Step2:Add butter and knead to the expansion stage. Let it warm and ferment. We can make pineapple peel this time. Soften butter at room temperature. Sift low powder and baking powder. Soften the softened butter, add sugar and beat until the color turns white and the volume expands. Add the egg mixture in several times. Beat well before adding each time. Add until all is added and mix well. Mix in low flour and baking powder. Refrigerate for half an hour.

3. 

   Step3:Take out the dough and exhaust after the basic fermentation. Split into 50g dough. Roll away and relax for 15 minutes.

4. 

   Step4:Divide the pineapple peel into 30 grams. The picture is before refrigeration.

5. 

   Step5:Let the loose dough out of the air again and roll it. Take a pineapple skin and press it flat. Press the noodles on the pineapple skin upward. There is no chart in the process. I found the chart in the book. The combination of graphics and text can make you understand how to operate.

6. 

   Step6:Cover most of the dough with pineapple peel. No bag at the bottom.

7. 

   Step7:In the book, the surface of pineapple skin is stained with fine sugar, and then the pineapple grain is pressed out with a scraper. I didn't touch the sugar. It was sweet enough. Put it on the baking tray. Ferment in the warm place.

8. 

   Step8:After that, put in the preheated 180 ° oven. Middle layer. Heat up and down for 15 minutes. I turned on the hot air for five minutes.