Cooking Steps

1. 

   Step1:Top row dough materials. Bottom row pineapple skin material

2. 

   Step2:Mix dough materials other than butter. Add butter to knead after basic molding to see the figur

3. 

   Step3:Round the dough after fermentation. Divide into 7 parts on averag

4. 

   Step4:Waiting time to make pineapple peel. Beat the butter until it is fluffy as shown in the figure

5. 

   Step5:Add in the granulated sugar and beat until white. Then add in the whole egg liquid three times. Each time you pour in it, you must stir it evenly (leave some egg liquid and brush the pineapple skin later

6. 

   Step6:Add low gluten flour after the egg mixture is stirred evenly. Knead the dough after mixing evenl

7. 

   Step7:Average 7 share

8. 

   Step8:Press the pineapple peel by hand, and then roll it thin with a rolling pin. The thickness is as shown in the figure. Don't be too thin to prevent it from cracking

9. 

   Step9:Wrap the pineapple skin on the dough. About 2 / 3 of the dough can be wrapped. The whole shape can be round or flat. Like it

10. 

    Step10:Use a knife to scratch the surface of the pineapple skin (don't break it, or it will explode completely after the test

11. 

    Step11:Continue to ferment for about half an hour. Brush proper amount of whole egg liquid on the surface of pineapple peel. Put it into the preheated oven of 180 degrees. Heat up and down for 15 minutes

12. 

    Step12:Finished product (the result of too deep drawing). The color is lighter. Because the temperature of each oven is different. It is recommended to adjust the heating temperature to 200 ℃ in the last three minutes according to your preference if you do not reach your desired color