Cooking Steps

1. 

   Step1:Basic dough - mix and knead all the materials in the Chinese dough until the dough is smooth. Put them into a basin. Seal the plastic film. Make basic fermentation at room temperature for 3 hours (at this time, the room temperature in Guangzhou is 22 ℃. The humidity is 90%. The fermentation time is different under different temperature and humidity. Generally, the volume is the original Two point five About times).

2. 

   Step2:Basic dough - after the medium dough is fermented, put all materials except butter in the main dough into a basin, add the medium dough torn into small pieces, and knead

3. 

   Step3:Basic dough - when the dough reaches the expansion state, add butter, continue to knead until the butter is fully absorbed, and then repeat the kneading process. This step lasts for about 10 minutes. At this time, the dough has become smooth. The thin and unbreakable glove film can be pulled out, that is, the complete expansion stage. Add a few drops of salad oil, knead for several times evenly, cover the fresh film, wake up for 30 minutes, and then roll Operatio

4. 

   Step4:Divide the finished basic dough into 9 pieces (60g / piece). Roll them respectively, cover with plastic film, and relax for 30 minutes at room temperature

5. 

   Step5:Pineapple peel and butter are sliced and softened. Add sugar powder and stir until slightly hairy. Add the whole egg and mix well

6. 

   Step6:Pineapple Peel - sift the high powder and pour it into the operating table to make a nest. Pour in 5. Mix with a scraper and fold the quilt. Pour into the bowl. Refrigerate in the refrigerator for 10 minutes. Harden slightly for easy operation

7. 

   Step7:Pineapple package assembly - divide the pineapple skin into 25g / piece and press it into round flakes

8. 

   Step8:Pineapple bag assembly - press the dough on the pineapple skin. Turn the dough gently. Let the pastry material completely cover the outside part of the bottom of the dough. Then put it on the baking tray

9. 

   Step9:Pineapple package assembly - brush the pineapple skin with egg liquid. Ferment for 90-120 minutes in the current room temperature environment

10. 

    Step10:After the fermentation, put it into the oven and heat it at 190 ℃ for about 16 minutes at 160 ℃. The bread is golden yellow. Press the side depression gently to restore the original state quickly.