Cooking Steps

1. 

   Step1:Cut the softened butter into piece

2. 

   Step2:Beat the egg beater until it turns white. Pour in the sugar powder. Stir evenly. Add the egg liquid three times. Stir until the butter and egg liquid are completely combined.

3. 

   Step3:Pour in low gluten flour. Mix gently. Don't rub it. It won't cramp. Mix it until it's smooth and doesn't stic

4. 

   Step4:Refrigerate for about 30 minute

5. 

   Step5:Rub the pineapple skin into strips. Divide them into about 20 grams each.

6. 

   Step6:Put all materials except butter into the basin. Knead the dough to the expansion stage. Add butter and knead well. Leave the film. Ferment for about an hour. Ferment to twice the size. Dip your fingers in flour and poke a hole. The hole will not shrink

7. 

   Step7:Exhaust. Divide into 5560 grams each. Roll. Ferment for 15 minutes.

8. 

   Step8:Knead the round and put it into the baking tray for 2 times to ferment to about 2 time

9. 

   Step9:Roll out the pineapple skin and put it on the fermented bun. Cut the dough with the pineapple skin into checks with a knife. Brush the egg liquid.

10. 

    Step10:Put it in the preheated oven. Middle layer. 180 ℃. 20 minutes (time and temperature are adjusted according to your oven. Don't copy it).