Cooking Steps

1. 

   Step1:Put high gluten flour, egg, sugar powder, milk powder, salt, yeast and water into a large basin and knead into a smooth dough. Add butter and knead until the dough is expanded. Put it into a warm and moist place and ferment to 2.5 times the size.

2. 

   Step2:Beat butter until fluffy, add sugar powder and beat until white. Add one egg liquid at a time. Remember that here, when two eggs are beaten into egg liquid, they should be kept in half and finally used to brush the surface. Mix thoroughly each time and add again. Finally, sift in the low powder. Use the mixing knife to turn it gently into small pieces. Grasp it gently by hand. Divide it into 15 parts. The dough after the first fermentation is also divided into 15 parts. Let stand for 15 minutes.

3. 

   Step3:Gently press the pineapple skin into a small circle in the palm of your hand. Take a dough and put it on the skin. Wrap two thirds of the dough. Knead it slowly and adjust it. Use a knife to draw the net pattern shape of the pineapple bag. The second fermentation is about half an hour. Preheat the oven 180 degrees and bake for 20 minutes. Brush a layer of egg liquid before entering the oven.