Cooking Steps

1. 

   Step1:First, put the main dough material except butter into the basin. Knead it into a smooth dough. (if there is a toaster, it can be put into it) (also remember not to put yeast and salt in the same plac

2. 

   Step2:Knead the dough and add the softened butter. Knead until it can hold a thin film. Then put it into a clean bowl and ferment for 12 hours. Wait until it is twice the size

3. 

   Step3:Now, in the process of dough fermentation, make the pastry. First mix the softened butter with the sugar. Use the hand beater to slightly whisk until the butter turns white. Then add the eggs 34 times. Do not add the eggs at the same time. Because this may cause the separation of butter and oil and affect the pastry's crispness

4. 

   Step4:Then add the sifted flour, milk powder and salt. Continue to stir until the dough is formed. Do not over stir. Make the flour gluten. Then divide the pastry dough evenly. Knead the dough into small balls, wrap the plastic film on them, and put them in the refrigerator for freezing

5. 

   Step5:When the main dough is fermented, it will be evenly divided after exhausting. After kneading it into small balls, let it rest for about 10 minutes. Remember to cover it with plastic wrap or cloth. After that, put the pastry out and put it into a plastic wrap, put it on the other side, and then knock with a rolling pin (if it is not too hard, it can be rolled with a rolling pin

6. 

   Step6:Cover the pastry with a pattern. Put a pot of hot water under the oven. Start the second fermentation

7. 

   Step7:When it's twice the size, preheat the oven 180 degrees up and down. Coat the pineapple bag with a thin layer of egg liquid and bake it in the oven for about 20 minutes

8. 

   Step8:Then cut the pineapple oil in the middle and put in the salted butter. Serve with milk tea