Cooking Steps

1. 

   Step1:Make the bread. Mix all the ingredients except butter. Knead it into a wet dough.

2. 

   Step2:After kneading the dough, take it to the chopping board and continue kneading until the dough is full of elasticity.

3. 

   Step3:Add butter and continue to knead. Knead until the dough is expanded (spread the dough slowly by hand. The dough can form a strong and transparent film).

4. 

   Step4:Knead the dough into a round shape. Put it into a large bowl and cover it with a layer of preservative film. Make the first fermentation (it will take about an hour at room temperature of 25 ℃).

5. 

   Step5:While waiting for the dough to ferment, you can make pineapple peel. Pour the sugar powder into the butter. Beat well with the eggbeater.

6. 

   Step6:In the beaten butter, add the egg mixture twice (stir until it is completely uniform each time, then pour in the other half).

7. 

   Step7:Add low gluten flour to the beaten butter and mix well. Take the dough of pineapple peel to the chopping board. Knead the dough into four parts. Cover with plastic wrap and set aside.

8. 

   Step8:When the dough is about 2.5 times the original size, check whether the dough is well fermented (dip some dry flour into the dough with your finger. When the hole poked out does not collapse or shrink).

9. 

   Step9:Flatten the fermented dough with your fingers. Let the air out of the dough. Divide the drained dough into four parts. Round each dough. Let's wake up for 15 minutes (cover with plastic wrap to prevent the surface from drying

10. 

    Step10:Cover the pineapple skin on the dough (take a pineapple skin and knead it in the palm of your hand, then flatten it. Gently put the dough on the pineapple skin. Use your right hand to press the dough inward continuously. Use your left hand to wrap the dough continuously. Make the pineapple skin slowly wrap the dough. The pineapple skin does not need to wrap the dough completely. It can reach three quarters of the place).

11. 

    Step11:Use a scraper to draw a checkered pattern on the surface of the dough.

12. 

    Step12:Put the shaped pineapple bag on the baking plate. Make the final fermentation (put the baking plate on the top of the oven. Put a plate of hot water on the bottom. Close the oven door. About 40 minutes

13. 

    Step13:When the dough is 22.5 times the original size, it can be baked. Take out the pan and hot water. Preheat the oven 170 degrees. Put the fermented dough into the preheated oven. Heat the middle layer up and down for about 170 ℃ for 15 minutes.

14. 

    Step14:Fragrant pineapple ba