Cooking Steps

1. 

   Step1:Soften and stir the butter in the pineapple peel smoothly, add the sugar powder, mix evenly, add the egg liquid three times, mix evenly, finally add the flour with low gluten, knead into a ball, and refrigerate for 30 minute

2. 

   Step2:Mix and knead the materials other than butter in the dough until the dough leaves the film, then add butter and knead until the expansion stag

3. 

   Step3:The dough is fermented to twice the size at room temperatur

4. 

   Step4:Take out the fermented dough and divide it into 50g pieces. Let it stand and relax for 10 minutes

5. 

   Step5:Take a dough and put it in the shape of an eg

6. 

   Step6:Take 2 pieces of 2G dough for ears, 2 pieces of 3G dough for fee

7. 

   Step7:Take 10 grams of pineapple peel and put it in the middle of two cling films, roll it into pieces, and then cover it on the dough to make the belly of chinchilla (don't roll it too big here, I roll it too big to cover the whole dough, it should be put in the middle

8. 

   Step8:Ferment to twice the size and put it in the preheated 180 degree oven for 20 minutes (my oven temperature is low according to my oven setting time

9. 

   Step9:Just draw your eyes, beard and belly line

10. 

    Step10:I made another two. This time, I dare not make my belly too big. Do you want to look better