Cooking Steps

1. 

   Step1:In addition to butter, the dough ingredients are successively added to the bread machine. The sequence is warm water, salt, sugar, eggs, high flour and yeast. Start the first kneading procedur

2. 

   Step2:After the first kneading, add the softened butter and start the second kneading proces

3. 

   Step3:After kneading, let the dough ferment to 2.5 times its volum

4. 

   Step4:Take out after fermentation. Knead and exhaus

5. 

   Step5:Divide the dough into 5 small round dough. Put them on the table. Cover with plastic wrap. Wake up for 15 minutes

6. 

   Step6:Prepare the pineapple peel as the dough wakes up. Put the butter softened at room temperature into a glass bowl. Beat with a hand beate

7. 

   Step7:Add the sugar and continue to beat until it is even and light in colo

8. 

   Step8:Add butter to the prepared egg liquid in 23 times. Mix well with hand beater every time

9. 

   Step9:Then sift in the low gluten flour. First mix it with the egg beater. Then mix it with your hands slightly to form a whole

10. 

    Step10:Divide it into 5 parts. Knead each part into a circle and put it on the table. First press it with your hand. Then gently roll it into a circle with a rolling pin. Be careful not to roll it too thin

11. 

    Step11:Put the rolled pastry in your hand, and put the wake up dough in the center of the pastry. Then wrap the pastry with two pastry skins, about 2 / 3 of its area

12. 

    Step12:Use a knife to make a strong net pattern on the pastry. Be careful not to scratch to the en

13. 

    Step13:Put the dough in the pre heated oven (150 ℃ for 1 minute. This treatment is to help the dough ferment quickly). Carry out the second fermentatio

14. 

    Step14:After the second fermentation, take out the baking tray and scrape a layer of egg liquid on the crust. Preheat oven at the same tim

15. 

    Step15:175 degrees. Heat up and down. Bake for about 20 minutes until the pineapple peel is golden