Cooking Steps

1. 

   Step1:Bread body formula - 150g high gluten flour, 1 tablespoon milk powder, 1 / 4 teaspoon salt, 30g sugar, 1 tablespoon egg liquid, 1 teaspoon yeast, 70g water, 15g butter, 15g Luopi formula - 50g low gluten flour, 25g sugar powder, 1 pinch salt, 1 tablespoon egg liquid, 1 / 2 teaspoon milk powder, 30g butte

2. 

   Step2:Production Step-1. Knead the dough to the expansion stage. Ferment it for about one hour at 28 ℃. Ferment to 2.5 times the size. Exhaust. Divide into 4 parts. Roll. Ferment for 15 minutes. 2. Pineapple peel can be prepared during fermentation. Beat the softened butter until it turns white. Pour in the sugar powder, salt, milk powder and mix well. Add the egg mixture three times and stir until the butter and egg mixture are completely combined. (mix the egg liquid and butter fully every time, and then add the next step to avoid oil-water separation and affect the crispness of pineapple skin). Pour in the flour with low gluten, mix gently, mix until it is smooth and does not stick to hands. Apply thin powder on the case, and then rub the pineapple skin into strips, and cut into 4 parts. 3. Press the dough on the pineapple skin. Use the right hand to knead the dough from the outside to the inside. Let the pineapple skin slowly climb to the dough. Until pineapple skin covers more than 3 / 4 of the dough. Close down. Pineapple skin is ready. 4. Brush the surface of pineapple skin lightly with egg liquid. Use a knife to draw a lattice pattern on the pineapple skin. After the pattern is drawn, ferment to about 2.5 times of the size. Put it into the preheated oven. Bake at 180 ℃ for about 15 minutes.

3. 

   Step3:The finished product is out of the furnace. Due to inexperienced technique, the skin is uneven and ugly. But it was delicious. I ate one with my son while it was hot.