Cooking Steps

1. 

   Step1:Pineapple Peel - soften 40g butter at room temperature, add sugar powder and 0.4g salt, beat into feather shape. Add 28g egg liquid in several times. Beat. Finally, add 80g sifted low gluten flour and mix well (cut in type). Refrigerate.

2. 

   Step2:Puff filling - 20g sugar powder, 0.1g salt, 18G egg liquid, 60g milk powder, stir evenly (add or not according to your preference

3. 

   Step3:Pineapple bag production - milk into a special microwave bowl, high heat for 1 minute and 30 seconds, take it out and put it at room temperature, add in the fermentation powder and stir evenly, let it stand for 10 minutes

4. 

   Step4:High gluten powder, low gluten powder, egg, salt, sugar and fermented water are used to knead the dough. After 15 minutes, cream is added to knead it for 45 minutes. Knead it to the expansion stage. (the film can be pulled out) cover it with fresh-keeping film, put it on the heating, and the dough will be twice as big. The first fermentation temperature is about 28 ℃.

5. 

   Step5:Divide and roll. Relax for 15 minutes. Press flat a little.

6. 

   Step6:The pineapple peel is divided and pressed thin. It is wrapped into dough. The filling is closed.

7. 

   Step7:Cut the pattern with a knife. Put in a pre oiled baking pan.

8. 

   Step8:Preheat the oven 180 degrees in advance for 2 minutes. Turn off the heat. Put in a bowl of hot water (microwave high heat for 2 minutes). Put in the baking tray. Take out the baking tray 30 minutes later. Preheat the oven 180 degrees for 2 minutes. Turn off the heat. Put in the baking tray (adjust according to your room temperature). Take it out in 15 minute

9. 

   Step9:180 degrees for 20 minutes. Remove and brush the yolk liquid (if you want to brush), 180 ° for 6 minutes.