Cooking Steps

1. 

   Step1:Material collectio

2. 

   Step2:Stir the high flour with sugar. Add some warm water to the yeast and melt. Pour down the milk and mix it into floc

3. 

   Step3:Knead to the expansion stage, add butter and continue to knead out the fil

4. 

   Step4:Put it into the oven to ferment at 45 ℃ for an hour and add a bowl of hot water to increase the fermentation effec

5. 

   Step5:Then start making pineapple pastry. Soften the butter and beat it with sugar and salt

6. 

   Step6:Continue to stir until it turns white. Then pour the egg liquid in three times. Each time, it must be stirred evenly before adding. Leave a little egg liquid to brush the bread skin later

7. 

   Step7:Add the egg liquid and stir evenly, then sift in the low gluten powder and knead it into a bal

8. 

   Step8:Put it aside for later use and divide it into 6 part

9. 

   Step9:When the dough is fermented 2.5 times, it can be poked without shrinkin

10. 

    Step10:In six, wake up 15 minute

11. 

    Step11:Pineapple pastry is divided into 6 parts to cover the dough. It doesn't need to cover the whole dough. It only needs to cover 2 / 3 of the dough. The surface of pineapple skin is gently scratched with a fruit knife or a knife. Don't scratch it to the end, or it will crack when baking, and then it will enter 2 parts for about 20 minutes [according to your temperature] the oven is preheated in advance and then brushed with a layer of egg liquid

12. 

    Step12:The oven is set at 180 degrees and the middle layer is on fire for 20 minutes [according to your oven

13. 

    Step13:Delicious Hong Kong snack

14. 

    Step14:Crispy outside and soft insid

15. 

    Step15:Fragranc